Ofada Rice and Ayamase, also known as Designer Stew, is a traditional Nigerian dish that is both flavorful and aromatic. The combination of local unpolished Ofada rice and a spicy, green bell pepper-based sauce makes for a delightful and hearty meal. Here’s a detailed recipe to bring this beloved Nigerian dish to your kitchen.
Ingredients
For the Ofada Rice:
- 2 cups Ofada rice
- 4 cups water
- Salt to taste
For the Ayamase Sauce:
- 6 green bell peppers
- 4 green Scotch bonnet peppers (adjust for heat)
- 1 large onion, divided
- 1 cup palm oil
- 2 tablespoons locust beans (iru)
- 1 lb assorted meats (beef, tripe, cow skin, etc.), pre-cooked
- 2-3 boiled eggs (optional)
- 1 cup crayfish, ground
- 2-3 bouillon cubes
- Salt to taste
Instructions
Preparing the Ofada Rice
- Rinse the Rice:
- Thoroughly rinse the Ofada rice under cold water to remove excess starch.
- Place the rice in a bowl and cover with water. Let it soak for about 30 minutes to reduce the cooking time.
- Cook the Rice:
- In a large pot, bring 4 cups of water to a boil.
- Drain the soaked rice and add it to the boiling water.
- Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes or until the rice is tender and the water is absorbed. Add more water if necessary.
- Season with salt to taste.
Preparing the Ayamase Sauce
- Blend the Peppers and Onions:
- In a blender, combine the green bell peppers, green Scotch bonnet peppers, and half of the onion. Blend until smooth and set aside.
- Prepare the Palm Oil:
- In a large pot, heat the palm oil over medium heat until it becomes clear. This process is known as bleaching. Be cautious and ensure proper ventilation.
- Once the palm oil is clear, reduce the heat and add the remaining chopped onion. Fry until golden brown.
- Cook the Sauce:
- Add the blended pepper mixture to the pot and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the pepper mixture.
- Add the Locust Beans and Meats:
- Stir in the locust beans (iru) and pre-cooked assorted meats. Cook for an additional 10 minutes to allow the flavors to meld.
- Season the Sauce:
- Add the ground crayfish, bouillon cubes, and salt to taste. Stir well to combine.
- If using, add the boiled eggs to the sauce and let them warm through.
Serving
- Serve:
- Spoon the cooked Ofada rice onto a plate.
- Ladle the Ayamase sauce over the rice, ensuring a generous amount of meat and sauce.
- Serve hot and enjoy!
Variations and Tips
- Meat Choices: Use a mix of beef, tripe, cow skin, and other meats to add depth of flavor and texture.
- Spice Level: Adjust the number of Scotch bonnet peppers to control the heat level of the sauce.
- Palm Oil: Ensure proper ventilation when bleaching palm oil to avoid smoke and strong odors.
Nutritional Benefits
Ofada rice is an unpolished local rice rich in fiber and nutrients, making it a healthier alternative to polished white rice. The Ayamase sauce, made with fresh peppers and assorted meats, provides protein, vitamins, and minerals.
Embracing Tradition
Ofada Rice and Ayamase is a quintessential Nigerian dish that embodies the rich culinary heritage of the Yoruba people. Preparing this dish is a celebration of flavors and tradition, bringing the vibrant tastes of Nigeria to your table.
Try this authentic Ofada Rice and Ayamase recipe and savor the bold, delicious flavors of Nigeria. Whether for a special occasion or a comforting meal at home, this traditional dish is sure to delight your taste buds.