Ofada rice is everything but ofada rice is nothing without its sauce (Ayamase, also known as designer stew). Usually a spicy, hot sauce with enough use of chili. However, in the preparation of Ofada, you must be careful in removing its stones which is a common Condiment 😂
A Properly prepared Ofada rice well complimented by its sauce is highly nutritious and a great meal to have any time of the day. Be it breakfast, brunch, lunch or dinner.
Ofada rice is the short, robust and brown rice planted in Ogun state, South-West Nigeria and some other States in Western Nigeria. It is identified with brown stripes because it is unpolished. When cooked, it emits the unique ofada rice aroma that is often the first attraction.
Now to the preparation
Prepare the ofada rice like you do your normal rice but this time, remember to sort and clean as thoroughly as possible to avoid stories that touch.
Ingredients for the Ayamase Sauce
Green bell pepper – (green tatashe)
Scotch bonnet/habanero pepper – (Ata rodo)
Iru – fermented locust beans
Assorted meats (you can also use chicken or Turkey) – cooked and cut in small pieces
1 large onion ( chopped)
1 cooking spoon of ground crayfish
Salt to taste
Boiled Egg (optional)
1. Blend the Green Pepper with the ‘ata rodo’ and boil till it becomes thick. Remember not to blend the onions with the pepper.
2. While the pepper is boiling, cover the pot and bleach the palm oil for 8-10mins. Turn off the heat and leave the pot covered till the body is warm.
3. Once the pot has cooled, put it back on the heat and add chopped onions. Let it fry till it softens, and then add the iru and let both fry until a bubble of palm oil comes up.
4. Add the meats stir and let it fry till the oil comes up.
5. Add the boiled pepper and stir. Let it fry until oil floats to the top, then you add stock, roughly 1 cup, stir and let it fry until you start to see oil on top.
6. Add ground crayfish (a cooking spoon)
7. Stir and let the crayfish cook and combine with the stew. Reduce the heat, and let the stew fry till the oil comes back up again. At this point, you can add boiled eggs/dry fish/cooked ponmo if you wish. Once the oil comes up, taste again for salt and seasoning.
Enjoy with the boiled ofada rice (unpolished rice) or you can eat it with yam or fried plantain, served on leaves.