🇳🇬 How to Make Ofada Rice

Craving Ofada Rice? On FoodNeverComes the food never actually comes — so here's how to make real Ofada Rice at home, in about 1 hr, with stuff you probably already have.

🛒 Ingredients

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• 3 cups ofada (local unpolished) rice
• for ayamase: 10 green bell peppers + 6 green scotch bonnets + 2 onions, blended and drained
• 1 cup bleached palm oil
• assorted beef, shaki and ponmo, boiled with stock
• 3 tbsp ground crayfish, 2 tbsp iru
• 4 boiled eggs
• salt, stock cube

👩‍🍳 Method

1. Wash the ofada rice 4–5 times and parboil 10 min, then rinse again. This strips the strong stone-and-earth smell down to pleasant, not gone.
2. Finish cooking the rice until just tender. It stays firmer than white rice — that is the grain, not an error.
3. For the sauce, drain the blended green pepper in a sieve for 20 min. Watery pepper will never fry.
4. Bleach the palm oil: heat it alone until it turns pale and stops smoking hard, about 8 min in a ventilated kitchen. This is the one time bleaching is intended.
5. Fry the sliced onion in it, add the drained pepper and fry on medium for 25–30 min, stirring often, until it darkens and the oil pools.
6. Add meats, iru, crayfish and stock. Simmer 10 min, add the eggs whole. Serve the sauce beside the rice, traditionally on a fresh banana leaf.