Ofada rice

Name: Ofada rice
Cuisine: Nigerian
Ingredients: Palm Oil; Assorted meats; Seasoning cubes/salt; Crayfish; Ofada rice (brown rice); Red, yellow and green peppers (I normally use a mixture of the 3 for maximum flavor); Boiled eggs (2 or 3) depending on how many people you are cooking for; Iru (Locust beans/dawa dawa); Onions

Oreva Ode Irri @cook_9778951

This is not something you cook for just anybody because of the tedious preparation method. It’s not that it’s hard, it’s just a long process, but the satisfaction is not of this world if you get it right. Lmao!

Oreva Ode Irri @cook_9778951

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Ingredients

Palm Oil
Assorted meats
Seasoning cubes/salt
Crayfish
Ofada rice (brown rice)
Red, yellow and green peppers (I normally use a mixture of the 3 for maximum flavor)
Boiled eggs (2 or 3) depending on how many people you are cooking for
Iru (Locust beans/dawa dawa)
Onions

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Steps

1

Boil your brown rice and keep aside. Don’t forget to parboil so it’s not gummy or sticky.
2

While boiling your rice, wash your assorted meats (I use assorted meats because it makes the stock taste a whole lot richer as opppsed to just beef and Pomo) Boil your meats with necessary seasoning cubes and spices. I normally use just salt, a little dry pepper and knorr cubes and a slight dash of nutmeg
3

If you have extra space on your cooker, while doing step 1 and 2 above, pour a fair amount of palm oil into a pot (depends on how many people you are cooking for) Cover the pot and raise the heat, leave it to cook for 8 - 10 minutes. This process is called bleaching of the oil. (I’m normally very particular of my time, depending on how hot the fire is) after the necessary minutes, leave the lid closed so that all of the smoke and heat simmer down a bit. If you open immediately, IT WILL CHOKE YOU
4

At this point, set aside your rice (should be done by now) and if your meats are ready, rice them to your preferable size and set aside in a separate bowl. This is a picture of my preparation plates. Blend your peppers too and set aside. Also dice your onions and wash your iru. I love to use eggs in mine so these are already boiled eggs too.
5

Heat up your already bleached oil again, when it gets hot, add the onions and iru and stir, do this until it’s fried enough (you start to see slight bubbles at the surface) The aroma starts to become pronounced at this point so you know you’re making headway
6

Add your diced assorted meats and your blended pepper mix, stir and leave to fry. This process helps the meats soak in all the extra flavor and saves you the hassle of frying the meats before using them. Add a dash of crayfish and stir
7

Add your meat stock (the leftover water from boiling your assorted meats) Stir and taste for seasoning (Most of the time, my stock is so rich that after adding it to the pot, I barely need to add any more seasoning) if you taste and it doesn’t taste quite okay, add seasoning to your taste. Add your boiled eggs too so it boils together and soaks up the flavor. Leave to boil for a while and check to stir so it doesn’t burn.
8

After you are satisfied with the texture (some like their stews thicker than others, I’m somewhere in the middle, I like medium consistency) For thicker textures, boil longer. Put off the fire when satisfied and serve alongside the rice. Voila!