- Ofada Rice2.5 Cups
- Red Chilli Pepper12 PiecesLocally called tatashe
- Red Scotch Bonnet Pepper15 PiecesLocally called ata rodo.
- Onion1 Pieces
- Palm Oil1 to 1.5 CupsDepending on the quantity you are making
- Locust Bean1/4 TeaspoonsLocally called Iru
- BeefChopped, any quantity
- TripeChopped, any quantity. Locally called Shaki
- Beef Stock1/4 to 1/2 Cups
- Salt And Seasoning CubesTo taste
- Ground Crayfish1 Teaspoons
- Banana Leaves (Optional)For serving
How to make Ofada Rice and Ofada Stew
Ofada Rice Recipe
Ofada rice is different from other types of rice, it is called Nigerian unpolished rice. It looks unpolished with bits of shaft hanging on to it and it has a particular taste and aroma when cooked that may be off putting to the uninitiated. But don’t let this put you off, this rice is actually one of the healthiest out there. The rice tends to come with stones so before buying make sure it is written on the package that it is stone free or you will spend quite a lot of valuable time picking out stones before you cook.
1. Wash the rice and do so thoroughly to be sure that the rice is stones and dirt free.
2. Add the rice to a pot, add enough water to cover the rice. It’s best you don’t add too much water to begin with and you add water as you go along to be sure you don’t end up with gummy rice. Boil for about 10 minutes. Then season the rice with salt. Boil until the rice is soft and done. Your ofada rice is ready.
Ofada Stew Recipe
Ofada stew is also known as Nigerian Pepper Stew
1. Wash the beef and tripe, and separately season with salt, a little sliced onions, curry powder, chilli powder. Add water to a pot (enough to get a little stock out of it) and add the tripe first, boil for about 15 minutes then add the beef. Boil until both are soft and done.
2. When it has cooled down, separate the beef and tripe from the stock, set the stock aside. Chop the beef and tripe into smaller pieces. Set aside.
Go straight to step 3 if you already have chopped beef, tripe and stock.
3. Chop the onions and set aside. Blend the peppers to a roughly smooth consistency (smooth but not overly smooth). Grind the crayfish if you don’t have already ground crayfish.
4. Add the peppers to a pot and steam until all the water has dried off. Do this on medium to low heat.
5. Add the palm oil to a pot and heat up until bleached. You bleach the palm oil by heating on low heat for 20 minutes. Don’t do this on high heat or the palm oil will burn and your kitchen will be filled with smoke or worse – a fire outbreak. If your cooker cannot bleach the oil on low heat continuously for the whole 20 minutes without smoking up your kitchen, do this in intervals. When the oil starts to smoke, bring the pot down, let it rest for a bit then put it back on the burner and repeat until the oil is bleached. The colour of the palm oil will turn dark when it is bleached.
6. After the palm oil is bleached, bring the pot down for about a few minutes to cool, then put it back and still on low heat, add the chopped onions. Stir and cook the onions for about 10 minutes until it is caramelized.
7. Once the onions is caramelized, increase the heat to medium and add the locust beans, ground crayfish, salt and seasoning cube to taste. I like to sometimes add a teaspoon of onion powder too but you can skip. Stir and cook for about 2 minutes.
8. Increase the heat a bit and add the steamed peppers. Stir and cook for about 5 minutes then add the chopped beef and tripe.
9. Stir and taste for salt. If there isn’t enough, add more. Cook for about 10 minutes, then add the beef stock. You only need to add a little of the stock. About half a teacup.
10. Stir and cook on medium to high heat for about 5 to 10 minutes.
Your Ofada Stew is done. Serve in banana leaves. Or plates 🙂
This is just one variation of Ofada Stew. This was made using red peppers only but there is another version that is made using Green chilli and scotch bonnet peppers and is called Ayamase Stew.
You can substitute ofada rice for other types of rice and it will be delicious but for an authentic taste and experience, ofada rice is best used for the ofada stew.