It is no longer news that the FG had closed the borders of Nigeria to discourage the importation of products and good, so why won’t the focus shit to Ofada Rice and Sauce for the end of the year celebrations?
Many thanks to God for the weather change of the year, bringing constant rainfall and high hopes of greater harvest in return. For those that do not know, Ofada rice is the short, robust and brown rice planted in Ogun state, South-West Nigeria and some other States in Western Nigeria. It is identified with brown stripes because it is unpolished, and when cooked, it emits a unique aroma that is often the first attraction. Aside the aroma and locality, Ofada Rice and sauce can serve so many nutritional goals as it contains essential minerals such as magnesium, phosphorus, zinc and folate. Ofada rice also contains three times more vitamin B# and 10 times more vitamin B1 and B6 than white rice.
These help in the absorption of other bone health nutrients required to nurture the bones and prevent bone diseases. The presence of vitamins and minerals such as vitamins A, C, and E help to make the body stronger and boost immune system strength against certain diseases. The presence of dietary fibres in the rice also lowers bad cholesterol levels and helps in body weight.
Having known that Ofada Rice and Ayamase (as the sauce is otherwise called) is not just a better alternative for imported rice, let’s learn how to prepare the special delicacy. How To Cook Ofada Rice:Â Ofada rice is cooked like the normal white rice with a little difference of no salt added and this is changing as individual’s taste differs. The sweetness of the stew is usually transferred to the rice but you may choose to add salt to your rice, depending on your choice. Method:
To cook, first, pick the rice to fish out stones which must have blended with the colour of the rice. Heat up water in a pot until it boils and then rinse rice thoroughly with cold running water and. Pour rice in the boiled water, add salt and oil (depending on your choice) and cook for 35 minutes or until it’s done. Ofada Rice Sauce: Ingredients: Palm oil, Green bell pepper – (green tatashe), Scotch bonnet/habanero pepper – (Ata rodo), Iru – fermented locust beans, Assorted meats (you can also use chicken or Turkey) – cooked and cut in small pieces, Beef Stock, Seasoning Cube, 1 large onion ( chopped), 1cooking spoon of ground crayfish, Salt to taste, Boiled Egg (optional) Method: Blend the Green Pepper with the ‘ata rodo’ and boil till it becomes thick. Remember not to blend the onions with the pepper. Bleach the oil while the pepper is boiling and turn off the heat, leaving the pot covered till the body is warm. Aluminium pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil. Once the pot has cooled, put it back on the heat and add chopped onions. Add in the locust beans and let both fry until a bubble of palm oil comes up. See Also: Gbegiri, Ewedu And Amala: The Trio That Never Disappoints
Add the meats to fry for about 2minutes and the boiled pepper and allow to simmer until oil floats to the top. Add in the stock and ground crayfish (a cooking spoon), stir and leave to fry. Taste for seasoning and salt and add more if still not enough. Reduce the heat and let the stew simmer for 2-3mins. At this point, you can add boiled eggs/dry fish/cooked ponmo if you wish. Once the oil comes up, taste again for salt and seasoning.Photos Credit: Getty
Aside the aroma and locality, Ofada Rice and sauce can serve so many nutritional goals as it contains essential minerals such as magnesium, phosphorus, zinc and folate. Ofada rice also contains three times more vitamin B# and 10 times more vitamin B1 and B6 than white rice.
