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How to prepare Ofada rice and sauce

Recipe for Africa delicacy :Ofada

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Ofada rice is a name for an indigenous rice from a small community called Ofada in Obafemi Owode Local Government Area of Ogun State. It is not exclusively grown in the community, but it is an indigenous rice grown in South-West Nigeria but named after the Ofada community.It is used in making variety of dishes. Ofada rice are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State,a state in Southwestern Nigeria and it is named after a town Ofada in Ogun State.Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant.

It reduces the severity of asthma because it is a rich source of manganese and magnesium. just one cup of brown rice will provide you with 88.0% of the daily value for manganese.

IMPORTANCE OF OFADA RICE

Because of this rich source of magnesium, it lowers high blood pressure, reduces the frequency of migraine headaches, and reduces the risk of heart attack and stroke. Magnesium helps regulate nerve and muscle tone by blocking the entry of calcium into the nerve, preventing its contraction and keeping it relaxed. Besides, Magnesium is necessary for healthy bones as well.

How to Make Ofada Stew (Nigerian Ofada Sauce recipe)

In this ofada sauce recipe, I share how to make Ofada stew, a Western Nigerian stew commonly eaten with a locally grown rice called ofada rice. Ofada rice and stew is one of those delicious native savory dishes that packs a major punch as it is flavored with smoked died shrimp, and fermented locust beans (iru).
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Nigerian, West African
Servings: 10 servings
Calories: 403kcal

Ingredients

  • 7 large bell peppers
  • 3 scotch bonnet peppers
  • 4 large red onions
  • 2 lbs braised goat meat (braised with 1 red onion, 1 scotch bonnet pepper, 1 tsp salt and 1 tsp bouillon)
  • 80 grams cleaned smoked dried fish (about 0.17lbs)
  • 20 grams smoked dried shrimp about (0.04 lbs)
  • ½ cup palm oil
  • 2 tsps bouillon
  • salt to taste
  • 1 tbsp Iru (fermented locust beans)(optional)

Instructions

  • Cut the peppers, and 2 red onion into small chunks, and blend roughly
  • Boil the blended peppers on medium high heat till it reduces to a paste
  • While the peppers are reducing, slice 2 red onions and set aside
  • In separate pot, saute the sliced red onions in palm oil on medium heat til the onions turn slightly brown.
  • Add in the cleaned smoked dried fish, the shrimp and continue to cook for another 10 minutes.
  • Add in the reduced pepper paste, turn the heat down to low-medium, and continue cooking for 10 minutes. Add in the braised goat meat and the braising liquid and continue cooking for 15 minutes.
  • After 15 minutes of cooking, add in the iru and bouillon, stir, and continue cooking until the stew separates from the oil (this could take about 10 minutes).
  • How to cook Ofada rice.
    Ofada rice can be cook like normal white rice,I.e it can either be per boiled or cook direct..Note the key points to cooking Ofada rice are below:
  • Firstly,it must be rinsed properly like 4-5 times till the water is clear, either you are pre boiling or not.I recommend @Akinseteofada.
  • It requires little or no salt needed ..
  • you can add a little groundnut oil.so the rice won’t be sticky/gummy..
  • It requires 20-25 mins to be ready and can be served with diced plantain, beans or both…

    Now that you know how to make ofada stew properly, I hope you enjoy the spicy yet amazing flavors this delicacy assaults your taste buds with! You can also officially claim bragging rights and Nigerian street cred for being able to reproduce what has become one of our most delicious indigenous dishes!

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