Plain Ofada Rice Sauce “Obe Ata Iru”

Nigerian Ofada Rice and Ofada Stew
Ofada rice is a locally produced type of nigerian rice which comes with a unique aroma and flavor. In the East, it’s known as abakiliki rice while in the west, it’s known simply as ofada rice, names coined from the towns it is being produced (Ofada and Abakiliki).
The consumption of locally grown rice used to be so low due to the amount of little stones usually found in the rice but these days, the quality seems to have improved with few or no stones found. The Ofada rice sauce, is a very tasty local sauce usually served alongside the rice. There are several types of sauce for ofada rice but the 2 most popular are; the plain ofada sauce “Obe ata iru” and the Ayamase sauce a.k.a designer stew (for this, you wouldn’t need the red bell pepper but lots of green pepper instead). It’s native to the yoruba’s but of recent, it has become quite popular in most parts of Nigeria. A note of warning though, you need just a taste to get addicted hooked…..:D

Nigerian Ofada Rice and Ofada Stew/Sauce recipe

•Prep time:  30mins
•Cook time: Over an hour
•Region: Nigeria
•Misc: Serve Hot
•Serves: 4

•4 Cooking Spoons Palmoil
• 12 Red scotch bonnet pepper(Ata rodo)/ Hanabero pepper
• 5 (Red Bell pepper a.k.a Tatashey)
• 10 Red Chili pepper
•2 Heaped tbsp. Locust beans (Iru), Washed
•500g Assorted meat : i used; Cow Intestines, Tripe a.k.a Sharki , Pomo
•500g Beef (Red meat), Cut in chunks
•Crayfish: 3 tbsp. Ground (+ A handful Whole- Optional)
•1 Red Onion, diced
•2 Seasoning cubes
•500g Ofada Rice a.k.a Abakiliki rice
•Salt to taste


Part A – Preparation of the assorted meat and beef stock:
Step 1:

When using assorted beef, it’s best to take out time to wash properly. If you intend using Pomo, scrape out the dirty inner part (which is usually Sandy & dirty) including the outer skin thoroughly. If you intend using intestines, turn inside out and remove the saturated fats there (most people keep it in though). If using tripe a.k.a Towel or sharki in the Nigerian local market, wash thoroughly.

Step 2:

Rinse the Beef and Assorted meat with clean water and dice into small bits, place in a medium sized pot. Add the seasoning cubes, Salt to taste, diced onion and 2-3 cups of water. Leave to cook till tender for about 30 mins. Set aside.

Part B – Preparation of Ofada Rice
Step 1:

One major problem with ofada rice is the presence of stones. This is the major reason why people are put off by the local rice. Once the stones are taken out, you’d have no more issues with the tasty local rice. So before cooking Ofada rice, take out time to remove the stones.

Step 2:

Wash the sorted rice severally with clean water and place in a small pot. Add some water just enough to cover the rice. Parboil for 10 mins and turn out into a clean bowl.

Step 3:

Wash the parboiled rice with clean water and turn back into the pot. Add some salt and clean water- Boil till the rice softens.

Turn off the Burner and set aside.

Part C – Preparation of the Ofada Stew (Sauce)
Step 1:
In an empty medium sized pot, Heat the palmoil for about 10-13minutes. This process is known as bleaching. Bleaching is best done in a ventilated kitchen to avoid being choked by the smoke so ensure you open all the windows if you have to. Once the bleaching is done, the palmoil would look more like vegetable oil.

Step 2:

Add the diced onion, pepper puree and Iru and stir fry for 5 minutes

Step 3:

Add the assorted meat stock including the Assorted meat and beef, Crayfish (Whole and ground). Taste to see if you need some more salt, Stir and cover the pot. Turn down the heat and leave to simmer for about 15 minutes.

Turn off the burner and serve with Ofada rice

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