- Rice1 CupsI used the usual white rice but you can use ofada rice (Nigerian unpolished brown rice)
- Green Scotch Bonnet Pepper30 PiecesApproximately 1.5 cups. Locally called ata roda
- Red Habanero Pepper6 PiecesRed fresh pepper
- Palm Oil1 to 1 1/2 Cups
- Onion1 Small to medium Pieces
- Locust Bean1/4 to 1/2 TeaspoonsLocally called iru
- Beef100 Gramsor any quantity. Cooked and chopped
- Salt and Bouillon / Seasoning CubeTo taste. I used Maggi's crayfish, stockfish and smoked fish cube
- Beef Stock1/2 Cups
- Ground Crayfish1 TeaspoonsIf you live outside Nigeria, you can get this and other ingredients at any African food store or section
- Fried Plantains (Optional)To serve
This dish is basically rice with ofada stew (Nigerian pepper stew), cooked jollof rice style. I used plain white rice but for authenticity, you can use ofada rice (Nigerian unpolished brown rice)
How to make Ofada Jollof Rice
1. Chop the onions. Rough blend the peppers.
2. Put the peppers in a pot and let it steam until all the water has dried up.
3. While the pepper is steaming. Cook your rice. Wash the rice thoroughly to get rid of starch, put it in a pot, add water and salt to taste and boil the rice until it is half to 3/4 (three-quarters) done. Set the half cooked rice aside.
4. Put the palm oil in a pot, heat up until the palm oil is bleached. You do this by frying the palm oil on LOW HEAT for about 20 minutes. Please do NOT do this on high heat. You may burn down your kitchen. If your cooker cannot fry the oil continuously for 20 minutes until it is bleached without your kitchen filling up with smoke, do this in intervals. As soon as the pot starts to smoke, bring down the pot, let it rest for a few minutes then put it back in and repeat the process until the palm oil is bleached. Bleached palm oil had a dark look.
5. After the palm oil is bleached, bring down the pot to cool for a few minutes, then add in the chopped onions.
6. Stir and fry the onions on low heat for about 10 minutes, basically to caramelize the onions(stir frequently so it won’t burn), then add in the crayfish and locust bean (iru). Stir and season with salt and seasoning cube to taste.
7. Stir and cook for about 1 or 2 minutes then add in the steamed peppers.
8. Stir, increase the heat and let it cook for about 10 to 15 minutes. In between cook time, add in the beef stock to supplement on liquid and add the chopped beef. Don’t forget to taste for salt and add more if necessary.
9. When the sauce is done, add in about 1/2 cup of water to the sauce, add in the half cooked rice. Don’t add too much water here so the rice won’t come out soggy.
10.Stir, taste for salt and on low heat, cook the rice until it is done. Make sure your pot is well covered so that the rice cooks in its own steam until it is fully done.
Your Ofada Jollof Rice is ready, serve with fried plantains.
You get beef stock by seasoning beef (I season with a little onions, curry powder, thyme, chilli powder) and boiling in sufficient water until the beef is cooked and done.