Ofada Rice and Sauce

Name: Ofada Rice and Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 3 cups ofada rice (or any short-grain brown rice); For sauce: 10 green bell peppers; 5 green scotch bonnet peppers; 1/2 cup palm oil; 1 cup assorted offal (tripe, kidney), cleaned and cooked; 2 tbsp locust beans (iru); 3 onions, chopped; 2 bouillon cubes; 1 tbsp ground crayfish; Salt to taste

Ofada Rice ati Ayamase (oh-FAH-dah rais)

Local Rice with Green Pepper Sauce

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 460 kcal

Fragrant, unpolished local Nigerian rice served with a pungent, aromatic green pepper and locust bean sauce that delivers an explosion of umami.

Nutrition & Info

Protein 18.0g

Carbs 52.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot blender banana leaves for wrapping

Presentation Guide

Vessel: banana leaf wrap

Garnishes: fried plantain

Accompaniments: fried plantain, assorted meat

Ingredients

3 cups ofada rice (or any short-grain brown rice)
For sauce: 10 green bell peppers
5 green scotch bonnet peppers
1/2 cup palm oil
1 cup assorted offal (tripe, kidney), cleaned and cooked
2 tbsp locust beans (iru)
3 onions, chopped
2 bouillon cubes
1 tbsp ground crayfish
Salt to taste

Instructions

1
Wash ofada rice thoroughly (it needs extra washing due to bran). Boil in salted water until tender, about 30 minutes. Drain.
2
Blend green peppers and scotch bonnet roughly — the sauce should be chunky, not smooth.
3
Bleach palm oil by heating until it smokes, then let it cool to warm.
4
Fry chopped onions in the bleached palm oil until caramelized. Add locust beans and fry 2 minutes.
5
Add blended green pepper mixture and cook on medium heat for 20 minutes until reduced.
6
Add cooked offal, crayfish, bouillon, and salt. Simmer 10 minutes. Serve sauce over rice wrapped in banana leaves.

💡

Did You Know?

The distinct aroma of ofada sauce (ayamase) is so strong that Nigerians joke you can smell it from two streets away.

Chef's Notes

Equipment Tips

large pot
blender
banana leaves for wrapping

Garnishing

fried plantain

Accompaniments

fried plantain, assorted meat

The Story Behind Ofada Rice and Sauce

Ofada rice is indigenous to Ogun State in southwestern Nigeria. The local, unpolished rice was once considered inferior to imported brands, but a cultural revival has elevated it to premium status. Ayamase sauce is its classic accompaniment.

🕐 Traditionally enjoyed celebrations, weekend meals 📜 Origins: Traditional Yoruba, Ogun State origin

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