Ofada rice, also known as brown rice or unpolished rice, is a local Nigerian rice variety that is often served with a spicy stew called “Ayamase” or “Ofada stew.” Here’s a basic recipe on how to prepare Ofada rice:
Ingredients:
For the rice:
2 cups of Ofada rice
Water for washing and cooking
For the stew (Ayamase):
500g assorted meat (beef, tripe, liver, etc.), cut into bite-sized pieces
1 cup palm oil
2 tablespoons ground crayfish
1 tablespoon ground pepper (adjust according to your spice preference)
2 tablespoons ground bell peppers (tatashe)
2 tablespoons ground scotch bonnet peppers (atarodo)
1 medium-sized onion, chopped
2 cloves of garlic, minced
1 teaspoon ground ginger
2 tablespoons ground locust beans (iru)
Salt and seasoning cubes to taste
For garnish (optional):
Fried plantains
Fried green bell peppers
Instructions:
Preparing the Rice:
Wash the Ofada rice thoroughly in cold water. This helps remove excess starch and dirt from the rice.
Soak the washed rice in water for about 10-15 minutes, then drain it.
In a pot, add enough water to cover the rice, and bring it to a boil.
Add the soaked rice to the boiling water and cook until the rice is tender but still firm. This usually takes about 20-25 minutes. Make sure not to overcook it, as Ofada rice has a firmer texture compared to polished white rice.
Drain the cooked rice and set it aside.
Preparing the Ayamase Stew:
Heat the palm oil in a pot until it becomes clear and slightly translucent. Be careful not to burn it.
Add the chopped onions and minced garlic to the hot oil. Sauté until the onions become soft and translucent.
Add the assorted meats to the pot and cook until they are browned.
Stir in the ground crayfish, ground pepper, ground bell peppers, ground scotch bonnet peppers, ground ginger, and ground locust beans. Mix well with the meats and onions.
Season the stew with salt and seasoning cubes according to your taste preferences. Remember to start with a small amount and adjust as needed.
Allow the stew to cook on low heat for about 10-15 minutes, stirring occasionally to prevent burning and to ensure even cooking.
Serving:
Serve the cooked Ofada rice with the Ayamase stew.
You can garnish the dish with fried plantains and fried green bell peppers for extra flavor and presentation.
Enjoy your delicious Ofada rice with Ayamase stew!
Note: The recipe is a basic guideline, and you can adjust the quantities of ingredients and spices according to your taste preferences. Additionally, handling palm oil can be quite hot and potentially dangerous, so exercise caution while cooking.
