Gather all necessary ingredients: assorted meats or protein of your choice, pepper mix (a blend of red and green bell peppers, cayenne peppers, scotch bonnet peppers, and onions), palm oil, locust beans, crayfish, salt, seasoning powder, boiled eggs, and fried mackerel fish.
Wash the assorted meats thoroughly and put them in a clean pot. Season with salt, seasoning powder, pepper and onions. Add water, cover, and cook until tender.
Once the meat is cooked, cut into small pieces.
In a separate pot, add palm oil. Cover the pot and let it bleach on low heat for about 10 minutes.
Turn off the heat and allow the bleached oil to cool down completely before opening the pot.
Transfer the cooked meat into the bleached oil and fry lightly. Remove and set aside.
Using the same oil, add diced onions and fry.
Pour in the blended pepper mix (red and green bell peppers, cayenne peppers, scotch bonnet peppers, and onions) into the oil.
Add salt, seasoning powder, locust beans, and crayfish powder. Stir to combine, cover the pot, and let the mixture fry on low heat until the oil begins to separate from the sauce.
Once the sauce has fried, add a little broth or water to loosen it up slightly.
Add the fried meats, boiled eggs, and fried fish into the sauce. Cover the pot and let everything steam together for a few minutes to absorb the flavors.
Your Ofada sauce is ready! Serve hot with rice and enjoy. 
