Ofada Rice and Sauce
Ofada rice is a traditional Nigerian dish featuring a unique, unpolished local rice served with a spicy, palm oil-based stew. This recipe delivers an authentic taste with smoked fish and assorted meats, making it a hearty and flavorful main course.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
rice
- 2 cupofada rice
- 4 cupwater
- 0.5 tspsalt
sauce
- 3 pcsbell pepper, red, roughly chopped
- 2 pcsscotch bonnet pepper, roughly chopped
- 1 pcsred onion, roughly chopped
- 2 pcstomato, medium, roughly chopped(optional)
- 0.75 cuppalm oil
- 2 tbspFermented African Locust Beans (Iru), fermented (iru)
- 100 gsmoked catfish, shredded, bones removed
- 250 gbeef, boiled and cut into small pieces
- 150 gcow skin, boiled and cut into small pieces (ponmo)(optional)
- 1 tbspcrayfish powder
- 2 pcsbouillon cube, crushed
Equipment
serving spoon · blender · large pot · cutting board · knife
The method
Step by step
- 1
Wash the ofada rice thoroughly several times until the water runs clear, then set aside.
About 5 min
Cook’s note: Washing helps remove excess starch and impurities from the unpolished rice.
- 2
Combine the bell peppers, scotch bonnet peppers, and roughly chopped red onion in a blender and blend into a coarse paste. If using, add the tomatoes.
About 5 min
Cook’s note: Do not blend too smoothly; a slightly chunky texture is desired for the sauce.
- 3
Pour the blended pepper mixture into a pot and boil over medium-high heat until most of the water has evaporated and the mixture has thickened considerably.
About 15 min
Cook’s note: This step concentrates the flavors and removes excess moisture.
- 4
In a separate large pot, heat the palm oil over medium heat until it starts to smoke slightly. This is crucial for the authentic flavor.
About 5 min
Cook’s note: Ensure good ventilation as the smoking palm oil can be pungent.
- 5
Carefully add the fermented locust beans to the hot palm oil and fry for 1-2 minutes until fragrant.
About 2 min
Cook’s note: The locust beans add a distinct umami flavor to the sauce.
- 6
Pour the boiled pepper mixture into the palm oil and locust beans, stirring well to combine.
About 1 min
- 7
Add the shredded smoked catfish, boiled beef, and cow skin (if using) to the sauce.
About 1 min
- 8
Season the sauce with crayfish powder, crushed bouillon cubes, and salt to taste.
About 1 min
Cook’s note: Adjust seasoning as needed, tasting periodically.
- 9
Reduce the heat to low, cover the pot, and let the sauce simmer for 20-25 minutes, stirring occasionally, until the oil separates and floats to the top.
About 25 min
Cook’s note: This separation of oil indicates the sauce is well-cooked and the flavors have melded.
- 10
While the sauce simmers, cook the washed ofada rice. Place the rice in a pot with water and a pinch of salt.
- 11
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender and the water has been absorbed.
About 30 min
Cook’s note: Ofada rice can be firmer than regular rice; ensure it's cooked to your preferred texture.
- 12
Serve the cooked ofada rice hot with generous spoonfuls of the spicy ofada sauce.
Cook’s note: Traditionally served on a leaf wrapping, but a plate works just fine.
Keep it good
Store leftover ofada rice and sauce separately in airtight containers in the refrigerator.
Reheat rice and sauce separately on the stovetop or in the microwave until thoroughly hot. Add a splash of water to the rice if it seems dry.
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