A RECIPE FOR OFADA RICE AND OFADA STEW/SAUCE
A RECIPE FOR OFADA RICE AND STEW/SAUCE
Ofada rice is typically priced higher compared to other available rice, and it has been regarded as a sign of status symbolism by some people. In contemporary times, it is sometimes served at classy parties.
Ofada rice has been grown in Ogun State since the 1940s. It is not indigenous to Africa. It is purported to have been smuggled by a soldier into Nigeria when the soldier returned from Asia and planted the rice in Ofada.
OFADA RICE
Ofada rice is a name for heritage varieties of rice grown in south-west Nigeria. It is used in a variety of dishes. Ofada rice mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, a state in Southwestern Nigeria. It is named after the town Ofada in Ogun State.
INGREDIENTS
- 2 cups Ofada rice
- 4 cups of water
- 1 tsp. Salt
- 1 TSP. VEGETABLE OIL
METHOD OF PREPARATION
- STEP 1: heat up the water in a pot until it boils.
- STEP 2: rinse rice thoroughly with cold running water and add to the pot of boiling water. Add salt and oil.
- STEP 3: cook until it’s ready
OFADA STEW/SAUCE
Ofada Stew is a popular Nigerian Stew peculiar to the Yoruba tribe of Western Nigeria though now enjoyed by other tribes as well.
Now, there are two kinds of Ofada Stew, one is made with Green Bell Peppers while the other is made with Red Bell Peppers.
This Woven Recipe is made with Red Bell Peppers, let’s begin!
INGREDIENTS:
- Green pepper
- Green Tatashe
- Unripe Ata rodo (Normal fresh pepper)
- Yellow Pepper
- Ripe Atarodo (quantity depends on how peppery you want it)
- Onion bulb
- Crayfish (optional)
- Iru
- Palm oil
- Meat & fish of choice
- Boiled eggs
- Salt & seasoning of choice.
METHOD OF PREPARATION
- STEP 1: Wash &cook your meat, add your fish a few minutes before its fully cooked
- STEP 2: Blend all the peppers, half the onion
- STEP 3: Drain or boil till the pepper is almost dry
- STEP 4: Set a pot on fire, add your palm oil
- STEP 5: Bleach the palm oil till the colour becomes lighter (This gets very Smokey so u can cover the pot & take it outside to open afterwards)
- STEP 6: Chop the remaining half onion and add to d oil, let fry till it is translucent
- STEP 7: Add d pepper mix & let fry till almost dry, add d meat & fish with stock, add your crayfish if using You can fry your meat if u desire before adding to d stew
- STEP 8: Let cook, add the iru (and d flavour comes on) Taste for salt & seasoning, adjust if need be
- STEP 9: Pierce your boiled eggs with a fork (it lets d stew soak in) and add to d boiling stew
Let it cook till oil floats on top of d stew.
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