Ofada Rice

Ofada Rice, also known as Nigerian brown rice, is a traditional, unpolished short-grain rice variety native to the Yoruba people of southwestern Nigeria, particularly in Ogun State. Named after the town of Ofada, this rice is distinct for its nutty flavor, chewy texture, and slightly brownish color due to the bran layer left intact during minimal processing. Ofada Rice is typically served with a spicy, palm oil-based stew called Ayamase (also known as Ofada stew), which is made with green bell peppers, Scotch bonnet peppers, locust beans (iru), and proteins like assorted meats, fish, or eggs. This dish is a delicacy often reserved for special occasions, celebrations, or weekend meals, celebrated for its robust, earthy flavors and cultural significance in Yoruba cuisine.

Ingredients (Serves 4-6)

For the Ofada Rice:

• 2 cups Ofada rice (or unpolished brown rice)
• 4-5 cups water (adjust as needed)
• 1 teaspoon salt (optional, for flavor)

For the Ayamase Stew (Ofada Stew):

• 1 pound assorted meats (beef, tripe, cow skin, goat meat), pre-cooked
• 5-6 green bell peppers (tatashe), stemmed and seeded
• 2-3 Scotch bonnet peppers (adjust for heat preference)
• 1 large onion, roughly chopped (reserve half for cooking)
• 2 cloves garlic, peeled
• ½ cup palm oil (bleached for authentic flavor)
• 1 medium onion, finely chopped (from reserved half)
• 1-2 tablespoons ground locust beans (iru or dawadawa)
• 1-2 stock cubes (e.g., Maggi or Knorr)
• 1 cup beef stock (from cooking the meats)
• 1 boiled egg per serving (optional)
• 1 smoked fish, deboned and flaked (optional)
• Salt to taste

Optional Sides:

• Fried plantain
• Fresh vegetable salad

Equipment

• Blender or food processor
• Large pot (for rice)
• Medium pot (for stew)
• Colander (for rinsing rice)
• Wooden spoon
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Ofada Rice

1. Sort and Rinse the Rice: Ofada rice often contains small stones or husks due to minimal processing. Sort through the rice to remove any debris. Rinse thoroughly under cold water until the water runs relatively clear (about 3-4 minutes). This removes excess starch and impurities.
   • Tip: Ofada rice retains its bran, so the water may remain slightly cloudy even after rinsing.
2. Boil Water: In a large pot, bring 4-5 cups of water to a boil over medium-high heat. Add 1 teaspoon of salt (optional).
3. Cook the Rice: Add the rinsed Ofada rice to the boiling water. Reduce heat to medium and cook for 20-25 minutes, stirring occasionally, until the rice is tender but still slightly chewy. Ofada rice takes longer to cook than white rice due to its bran layer.
   • Tip: Check the rice at 20 minutes. If it’s still too firm, add a little more water and cook for an additional 5-10 minutes. The texture should be soft but not mushy.
4. Drain and Set Aside: Once cooked, drain any excess water using a colander. Set the rice aside, keeping it warm. Ofada rice is traditionally served slightly sticky, so don’t rinse it after cooking.

Step 2: Prepare the Protein (If Not Pre-Cooked)

5. Cook the Assorted Meats: If your meats (beef, tripe, cow skin, goat meat) aren’t pre-cooked, season them with salt, pepper, 1 stock cube, and a pinch of onion. Boil in water until tender (about 45-60 minutes, depending on the meat). Reserve 1 cup of the cooking stock. Dice or shred the meats and set aside.
   • Tip: You can lightly fry the meats after boiling for added flavor and texture.

Step 3: Prepare the Ayamase Stew Base

6. Blend the Peppers and Aromatics: In a blender, combine the green bell peppers, Scotch bonnet peppers, half of the onion, and garlic. Add a splash of water (about ¼ cup) to aid blending. Blend until smooth, forming a vibrant green puree. Set aside.
   • Tip: Green bell peppers are key for Ayamase stew, giving it its signature color and flavor. Adjust the Scotch bonnet quantity based on your spice tolerance.

Step 4: Bleach the Palm Oil

7. Bleach the Palm Oil: In a medium pot, heat the palm oil over medium heat for 5-7 minutes until it changes from a deep red to a lighter, almost translucent color. This process, called bleaching, reduces the palm oil’s strong taste and gives the stew its characteristic flavor. Turn off the heat and let the oil cool slightly (about 5 minutes).
   • Tip: Be cautious while bleaching palm oil, as it can get very hot and may splatter. Ensure good ventilation, as the process produces a strong aroma.

Step 5: Cook the Ayamase Stew

8. Sauté the Onion: In the same pot with the bleached palm oil, add the chopped onion (from the reserved half). Cook over medium heat, stirring occasionally, until soft and translucent, about 3-4 minutes.
9. Add Locust Beans: Stir in the ground locust beans (iru). Fry for 1-2 minutes to release their pungent, umami flavor.
10. Cook the Pepper Puree: Pour in the blended green pepper mixture. Stir well and cook on medium-low heat for 15-20 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate on the surface. The stew should turn a darker green with visible oil on top.

• Tip: Stir frequently to prevent burning. The stew base should lose its raw taste and develop a concentrated, slightly smoky flavor.

11. Add Seasonings and Stock: Stir in the stock cubes and 1 cup of reserved stock. Simmer for 5 minutes to combine the flavors.
12. Incorporate the Protein: Add the pre-cooked assorted meats and smoked fish (if using). Stir gently to coat them in the stew. Simmer for another 5-7 minutes to allow the flavors to meld.
13. Taste and Adjust: Add salt to taste. The stew should be bold, slightly spicy, and aromatic, with a distinct palm oil and locust bean flavor. If using boiled eggs, add them now and simmer for 2-3 minutes to warm through.

Step 6: Serve

14. Plate the Rice: Serve a portion of the warm Ofada rice on a plate or in a traditional banana leaf (if available) for an authentic presentation.
15. Add the Stew: Ladle the Ayamase stew generously over the rice, ensuring some assorted meats (and egg, if using) are included in each serving.
16. Garnish and Pair: Garnish with a sprinkle of chopped parsley or a few slices of fresh tomatoes, if desired. Serve hot with optional sides like fried plantain or a fresh vegetable salad.

Tips for Success

• Rice Texture: Ofada rice should be tender but chewy, with a slightly sticky texture. Avoid overcooking, as it can become mushy.
• Stew Consistency: Ayamase stew should be thick and oily, with visible palm oil on the surface. This oiliness is traditional and adds to the dish’s richness.
• Locust Beans: Iru or dawadawa is essential for authentic Ayamase stew, giving it a deep, umami flavor. If unavailable, you can substitute with a small amount of fish sauce, but the taste won’t be the same.
• Palm Oil: Bleaching the palm oil is a key step for Ayamase stew. If you prefer a milder flavor, you can skip bleaching, but it won’t have the same traditional taste.

Storage and Reheating

• Storage: Store the Ofada rice and Ayamase stew separately in airtight containers in the fridge for up to 3 days. The stew can be frozen for up to 1 month.
• Reheating: Reheat the rice in a microwave or on the stovetop with a splash of water to restore moisture. Reheat the stew in a pot over low heat, stirring occasionally.

Ofada Rice with Ayamase stew is a cherished dish in Yoruba culture, often associated with celebrations, weddings, and festivals. The rice’s unique nutty flavor and the stew’s bold, spicy profile make it a standout in Nigerian cuisine. Traditionally, Ofada Rice is served in banana leaves, which impart a subtle aroma and enhance the dining experience. The dish reflects the Yoruba people’s love for hearty, flavorful meals, and it’s often a source of pride at gatherings, where cooks compete to perfect the Ayamase stew’s balance of heat, umami, and richness. In modern settings, Ofada Rice has gained popularity across Nigeria and in the diaspora, celebrated for its rustic, authentic taste.