Ofada Rice with Ayamase (Designer Stew) – a bold combination of local rice and
green pepper sauce
ABOUT THE DISH
Ofada rice is a locally grown Nigerian rice with a distinctive aroma and slightly
chewy texture. It’s traditionally served with Ayamase, a rich, spicy green pepper
stew made with bleached palm oil, assorted meats, and fermented locust beans
(iru). This dish is bold, rustic, and unapologetically Nigerian.
📝 INGREDIENTS:
For Ofada Rice:
• 2 cups Ofada rice
• Water (sufficient for cooking)
• 1 tsp salt (optional)
For Ayamase (Designer Stew):
Proteins:
• 500 g assorted meats (beef, tripe/shaki, cow skin/kpomo)
• 200 g additional cow skin (optional but traditional)
• 3 boiled eggs
• Salt (to taste)
• 1–2 seasoning cubes
• 1 tsp ground crayfish (optional)
PEPPER BLEND 🌶:
• 5–6 green bell peppers (tatashe)
• 4–6 green Scotch bonnet peppers (atarodo)
• 1 medium onion
⚠️ Caution: Do not blend until smooth
OTHER STEW INGREDIENTS:
• 1½ cups palm oil
• 2 tbsp fermented locust beans (iru)
• 1 tsp ground crayfish (optional)
• Salt to taste
🫕
METHOD
Step 1: Clean and Cook the Ofada Rice
1. Carefully sift through the rice to remove any stones and chaff.
2. Rinse thoroughly in warm water, gently rubbing the grains to eliminate excess starch and impurities.
3. Bring a pot of water to a boil, add the washed rice, and cook until tender but not overly soft.
4. Drain any excess water and keep the rice warm until ready to serve.
Chef's Tip: To minimize the strong aroma, some chefs prefer to parboil the rice and rinse it again before the final cooking. This step is optional.
Step 2: Prepare the Meats
1. Rinse the meats thoroughly to ensure cleanliness.
2. Season generously with salt, seasoning cubes, chopped onions, and a pinch of crayfish.
3. Cook until tender, allowing the stock to reduce for richer flavor.
4. For an additional layer of taste, lightly fry or grill the meat (optional).
5. Boil the eggs, peel them, and set aside.
Step 3: Bleach the Palm Oil (Crucial Step)
1. Pour the palm oil into a clean, dry pot.
2. Heat over medium heat, stirring occasionally, until the oil lightens in color and the raw odor dissipates.
3. Remove from heat and let it cool slightly.
⚠️ Safety Reminder: Keep the pot uncovered while bleaching and maintain proper ventilation.
Step 4: Prepare the Ayamase
1. Return the bleached oil to a low heat.
2. Add the sliced onions and sauté until they become aromatic.
3. Incorporate the fermented locust beans (iru) and mix thoroughly.
4. Gradually add the coarsely blended green pepper mixture.
5. Stir well and let it cook over medium heat, stirring occasionally to avoid burning.
6. Continue cooking until the pepper reduces and oil begins to separate and float on top, approximately 20–30 minutes.
Step 5: Combine and Finish
1. Incorporate the cooked meats, adding a splash of meat stock if necessary.
2. Season to taste with salt and crayfish.
3. Gently fold in the boiled eggs.
4. Allow to simmer for an additional 5–10 minutes until all flavors are well blended.
SERVING 🍽
Serve the hot Ofada rice generously drizzled with Ayamase sauce.
For an authentic experience, wrap it in banana or plantain leaves to enhance the aroma.
Chef's Note:
✓ Ayamase must retain its vibrant green color; red is a no-go.
✓ Absolutely no tomatoes should be included.
Enjoy! 🍜
