HOW TO MAKE OFADA RICE STEW

ofada

Ofada rice, also known as brown rice, is local Nigerian unpolished rice which is non-genetically modified. It is a delicious meal that contains numerous health benefits, such as lowering the level of bad cholesterol in the body, controlling blood sugar and diabetes. It is also important for a healthy heart and lowers high blood pressure, etc.
Nevertheless, the ofada rice is not eaten without a sauce. The most delicious sauce for ofada rice is known as Ayamase (also known as designer stew). This stew is commonly eaten with ofada rice, which is where it got the name ofada stew.
INGREDIENTS FOR AYAMASE SAUCE
• Palm oil
• Green bell pepper (green tatashe)
• Scotch bonnet/habanero pepper (atarodo)
• Iru- fermented locust beans
• Assorted meats (you can also use chicken or turkey) – cooked and cut in small pieces.
• Beef stock
• Seasoning cube
• 1 large onions (chopped)
• 1 cooking spoon of ground crayfish
• Salt to taste
METHODS
1. Blend the green pepper with the ‘atarodo’ 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 8-10minutes. 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 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.

Leave a Reply

Your email address will not be published. Required fields are marked *