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Ofada Rice & Ayamase

Name: Ofada Rice & Ayamase
Total time: 1h 30m
Yield: 4 servings
Cuisine: Nigeria
Ingredients: 2 cups Ofada (local brown) rice; 10 green bell peppers + 6 green habaneros (shombo); 1 large onion; 1 cup palm oil; 500g assorted beef, shaki (tripe) and ponmo, pre-boiled; 2 tbsp locust beans (iru); 3 boiled eggs, 2 stock cubes, salt; Banana leaves to serve

Nutty unpolished Ofada rice with 'designer stew' — green bell peppers and habaneros bleached in palm oil with assorted meats and iru.

1h 30m 4 servings Medium

Ingredients

• 2 cups Ofada (local brown) rice
• 10 green bell peppers + 6 green habaneros (shombo)
• 1 large onion
• 1 cup palm oil
• 500g assorted beef, shaki (tripe) and ponmo, pre-boiled
• 2 tbsp locust beans (iru)
• 3 boiled eggs, 2 stock cubes, salt
• Banana leaves to serve

Method

Step 1 of 520%

Parboil Ofada rice 10 minutes, rinse, then cook in fresh salted water until tender; drain.

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1
Parboil Ofada rice 10 minutes, rinse, then cook in fresh salted water until tender; drain.
2
Blend green peppers, habaneros and onion coarsely; boil 10 minutes to remove water, drain.
3
Bleach palm oil in a dry pot on medium 8 minutes until it pales (open windows). Cool slightly.
4
Add sliced onion, fry, then stir in iru and the drained pepper paste; fry 15 minutes until oil floats.
5
Add meats, eggs, stock cubes and a little stock; simmer 10 minutes. Serve on banana leaves with Ofada rice.