Cowtail sauce with Ofada
This sauce was greatly inspired by the perfect marriage between ofada rice and Ayamase, I don’t think anything will ever replace Ayamase but this comes close.
Why look for a substitute you ask? Ayamase is extremely unhealthy, not only from a calories/weight point of view but from internal health perspective. Here is why; the process of bleaching palm oil which is essential to ayamase sauce takes the oil past its smoke point*. Smoke point of palm oil is 230 degrees centigrade/ 446 Fahrenheit. For good nutrition, not only do you not want your oil to smoke, you never want it hot enough to change color. Taking oil pass its smoke point means chemical degradation which translates to increased trans fat level and introduction of carcinogens. Now I am not saying we should stop eating Ayamase, we just have to consume it in moderation.
Ofada rice on the other hand is extremely healthy and its consumption should not be limited to when Ayamase is prepared. With that in mind, we have created an everyday sauce that goes perfectly with Ofada. We hope you try the recipe and give us your feedback.
*Smoke point- Temperature at which oil gives up smoke and fat changes its chemical composition
Ingredient:
A)
- Cow Tail – 8 pieces *
- 2 Cubes magi
- Salt to taste
- Garlic and Ginger powder – 1 teaspoon each
Direction: Combine all ingredients thoroughly and leave in the fridge overnight
*For those in Nigeria, your cowtail will not necessary look as pictured. Most sellers will have the skin still on which is even better for this recipe.
B)
- Tomato sauce (puree) – 1 can 250ML
- Onion- Half bulb
- Garlic- 4 cloves fresh (Optional)
- Ginger – Small size fresh
- Scotch Bonnet pepper- Ata Rodo – 1-2
- Maggi – 2 cubes
- Salt – To taste
- Curry and thyme – 1 teaspoon each
- Red prawns (Ede)- 12
- Crayfish- Blended – 2 tablespoons
- Vegetable or groundnut oil– 1/3 cup
Direction
- In a blender or food processor, puree first 7 ingredients in step B. Set aside.
- Place a large skillet on high heat, add in the oil. once oil is hot, add in the cow tail and brown on all sides. Remove from oil and set aside
- Add the curry and thyme into the hot oil. Remove from heat and set aside
- Place a medium size pot on low heat. Add in the cowtail, pureed mix from step one and all left over ingredients including oil. Add in enough water to just cover the meat ( about two cups)
- Alternatively: combine all ingredients in a slow cooker and set the timer for 6hours
- Simmer on low heat for 6-7 hours
- Your sauce is ready when cow tail is extremely tender
Serve sauce with ofada rice and Dodo
A 9jafoodie original recipe. We look forward to your feedback!!!
hi Ronke, I would like to try this yummy recipe but I have an electric slow cooker and i find stew don’t thicken up in it. Any tips on how to make the stew thick like yours? Also from the colour, did you use palm oil or vegetable oil? Thank you so much!
I used vegetable oil. Don’t use any water in the base and dont add stock to your stew.
Thanks!
How about i cook the cowtail separately? It wont need 6hrs to get done. Cant it be done in a pressure pot and then continue with the recipe?
Hello Nma.. slow cooking is best for oxtail, the end result is superior. If you don’t have the time, it’s okay to throw everything in a pressure cooker, make sure you increase the water content though.
Look so nice, please can use tomato paste instead thanks.
yes, but you will only need half the amount.
First of all: I loooooove this blog. God bleeeeeeess this blogger reeeeal goooooood! Now to my question: What if I don’t bleach the palm oil? I don’t want to, ’cause I like the ‘pupa’ in the ‘epo pupa’ :D. I hope it turns out fine.
Amen amen… the color of the soup will not be black as it’s supposed to be.
Is tomato paste, puree or sauce used?
Tomato sauce or puree will work best.
can i replace the cowtail with goat meat? i dont have cowtail at the moment. thanks
I think The bleached palm oil gives it a flavour ordinary oil can’t and you only need unripe chilli peppers and onions for the original Ofada sauce. Then Locust beans and various parts of meat i.e cow leg deboned n f tail mainly the offal (tripe, lungs, liver,kidney,heart). Yum! Just the way Its done in egbaland. :)
this recipe answered a question i have been asking for years…how does cowhead/tail get “deliciously-melty”. you rock,guys!
You know you are so AWESOME for providing a healthier alternative right? Just thought I’d let you know ;)
Awwww… thank you much!
Ofada rice is really nice. and your recipe is simply the best.
contact us for your nicely packaged Ofada rice.
http://rihzeagroproducts.blogspot.com
I think u shld try it wt dried pepper…ata gbigbe..lol..it gives it a yunmier, village cooking taste
hen hen…. tatashe gbigbe?
am loving this. Kudos to you love
Thanks!
I love ayamase, but don’t eat it as often because of the health concerns. Tnx for this recipe.
i am new here. i think you should add nutritional info especially servings size and calories per serving.
I would like to try this but need to know; What is the nutritional profile of this delicacy? How many grammes of fat? What is the serving size? How many calories per serving? etc.
I firmly believe that one can get the same results by boiling the meat till it gets done, then continue the whole process without the 6-7hrs. Im going to do that this weekend. Also, I add locust beans to mine whenever I cook it, I hope that is ok?
Hi Ijeoma I am curious to know how it turned out for you.
Are you saying that you don’t use ANY fresh tomatoes at all?
I was going to attempt it, but for 6-7 hours? If i speed up the process with a pressure cooker, will i get the same result?
I have never tried it using a pressure cooking but I think it should work. you might need to use a little more water though
Looks really yum! There was a point in time when i’d walk for hours just to buy ofada rice and stew but not any more……..lolz!. Thanks for the recipe sweets :)
Mehnnnn, I can never forget the first time i tried ofada…. chei! you are welcome my dear
6-7 hours though? Kai, but it looks so delicious
It is a long thing oh but it is totally worth it mehn……