Ofada rice is made using the local rice grown in Nigeria. It is different from the typical rice because it is more difficult to mill and polish, therefore some or all of the rice bran is left on the grain, strengthening the flavour and making it more nutritious than the more common rice imported. While it is indigenous to the Yoruba people (Ogun state specifically), it is now a party staple in major cities of the country (and beyond). As usual, I’ll be showing you a super fun and easy way to prepare ofada rice and the stew made specially for it called ayamase.
- Raw ofada rice
- Green bell peppers
- Red dried cayenne peppers
- Chevon (goat meat)
- Offals (tripe and intestine)
- Ajimi Palm oil
- Locust beans (iru)
The focus will be on the ayamase stew since ofada rice is very easy. You only need to wash and boil the rice.
Some people use just green bell peppers or red dried cayenne peppers. I used both to illustrate that both works.
Boil the red dried cayenne peppers for 15 minutes before blending. Blend the green bell peppers. Mix and drain excess water.
Season and boil the chevon, offals and ponmo together. Drain excess water when boiled.
Bleach the palm oil a little, add diced onions first, then subsequently add the peppers, locust beans and the different kinds of meat used. Stir and cover for the stew to cook.
Boil the eggs, and if you want you can add the boiled eggs to the stew. Also, poke the eggs with a toothpick so the eggs can absorb the stew, it will make it tastier.
That is it! The preparation might be a little stressful but the actual cooking time is short. I actually prefer the red dried cayenne peppers nevertheless, the green bell peppers work as well.