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.
The first time I ate this food was in my mother’s home town (Imesi-Ile, Osun state) and it is called muke in her dialect although generally called adalu in Yoruba. So, the local name for this dish is adalu ati dodo or muke ati dodo💃.