The wait is over. Finally a full post to follow the last one on ofada rice. I ventured into the land of ofada and my oh my, I need not say more. I’ll let the photos speak for themselves. When I arrived back in Nigeria I just couldn’t understand the obsession with ofada rice. Ofada is the local variety of rice and it has it’s own very unique flavour. In the past was not highly desired as it normally came full of grit and stones, making it difficult to clean properly and leaving diners with chipped teeth (I would imagine). Well the manufacturers seemed to have gotten their act together, improved the quality and packaging. Now ofada rice is all the rage. The one thing I did find is that I sure don’t like the smell of this rice. Not sure where it comes from. Anyhoot, the recipe is delish and in the meantime, the oga and I don chop belle full. 😉
The famous ofada rice. It comes in many packests an sizes, but the quality has definitely improved which is why ofada has likely become more popular.
Now for the ofada sauce (ayemashe), traditionally you should include goat meat, cow skin (kpomo) and tripe (shaki). I really enjoy goat meat, it has a peculiar flavour although I do not eat it very often. While making this dish, I opted out of including the cow skin and tripe as we don’t eat those in our house.
Crayfish is an ingredient that can be found in many southern Nigerian dishes. It gives the recipes a certain unique flavour to the food. You’ll see me talk about this a lot in upcoming recipes.
Ofada sauce (aka ayemashe) consists of lots of peppers. I just loved the colour of them all. I chopped these up and threw them in the blender along with the onions to prep the base of the sauce.
The meat and veggies bubbling in the pot.
Finally, it’s ready!
As I was taking this shot, all I could think about was digging in. This was the last shot I took just before settling down with my oga to ‘chop belle full’.
Ofada Rice with Ofada Sauce (Ayemashe)
200g Ofada (native) rice
4 Large green bell peppers
2 Large red bell pepper
3 Medium onions
3-4 habanero peppers (depends how well you can stand the heat) or any other hot pepper of your choosing
250g Goat meat
100g Tripe (aka shaki) (optional – I opted out of this one)
2 pieces Cow skin (Ponmon) medium sized (optional – I opted out of this one)
2oz Locust beans (aka Iru) (optional)
100g Cray fish (ground)
2 cups Palm oil
2 cooking cubes
Salt to taste
- Wash and dice into small pieces the goat meat and optional tripe (shaki) and (cow skin) ponmon
- Place the meat in a medium sized pan, slice and add in ½ an onion, salt, 1 sstock cube and 1 chilli pepper
- Cook the meat for 30 minutes until tender
- Place the onions, green, red and chilli peppers in a blender and puree
- Place a saucepan on medium heat and add in the pureed mixture. This will need to simmer for approximately 20-30 minutes until it is reduced and thickens in consistency
- In a third pan (be ready to do lots of washing up after cooking this!) place 2 cups of palm oil and cover with a lid. This will need to blanch for about 15-20 minutes. Blanching breaks down the palm oil and gives it a more fluid consistency. Be aware, palm oil can smoke out your kitchen/home, so be sure to open as many windows as possible and turn on a fan
- After 15-20 minutes of blanching the oil, add in the pureed mixture, diced onions, locust beans, crayfish, stock cube and salt to taste
- Strain and add in the meat, tripe and cow skin
- Fry these together in the palm oil for another 15 minutes, stirring the ingredients occasionally
- Turn down the heat and allow the sauce to simmer and any water from the blended peppers to dry out. The sauce should have a thick consistency when done.
Ofada Rice prep
- Prepare the ofada rice. Wash it thoroughly to remove any grit. Place in a saucepan, add 3 cups of water and bring to the boil
- When the water in the rice has dried up, remove it from the heat, rinse in cold water and then return to the heat.
- Add 2 more cups of water to the rice to finish cooking. Taste the rice to ensure that it is soft before removing from the heat
Time to chop! Serve up on a plate and eat while hot.