Set out a scale and the equipment for Ofada stew. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, red bell pepper, tomato, yellow onion, smoked paprika, cayenne, thai chili, neutral oil, kosher salt. Ofada stew is cooked in West Africa as its own plate, not as a copy of a restaurant menu. Fry a great quantity of pepper and onion until the oil turns red, then simmer the beef in it. Palm oil is the usual fat. Neutral oil and paprika carry the color here. Amounts are for 4 from foods this library can count.
