Ofada Rice with Ayamase Sauce

Ingredients

• 3 big cups of Ofada rice (Nigerian local short-grain rice) FOR THE AYAMASE SAUCE:
• 6 big green Tatashe (green bell peppers)
• 4 to 5 green Atarodo (green hot chilli peppers)
• 1 big onion, sliced
• 3 cooking spoons of palm oil
• 2 big handfuls of assorted meat (beef, shaki, ponmo), cooked
• 1 big handful of smoked fish, soaked and deboned
• 2 big handfuls of ground crayfish
• 2 big tablespoons of iru (fermented locust beans)
• 3 seasoning cubes (Knorr), crushed
• Salt to taste
• Banana leaves for serving — optional but traditional

Method

1. 01

   Washing the Ofada Rice. Ofada rice has a distinctive earthy smell that comes from the natural oils in the local variety. Wash the rice in several changes of water, rubbing the grains between your palms, until the water runs relatively clear. Some cooks parboil Ofada rice for 5 minutes and drain before the final cooking to reduce the strong smell.

2. 02

   Cooking the Ofada Rice. Place the washed Ofada rice in a pot. Add enough water to cover by 1 finger-width above the rice level. Add a pinch of salt. Bring to a boil, then reduce heat to low. Cook covered for 25 to 30 minutes until the rice is fully cooked and the water is absorbed. Ofada rice takes longer to cook than regular rice and has a slightly firmer, more textured result.

3. 03

   Making the Ayamase — Blending. Roughly chop the green bell peppers, green Atarodo and onion. Blend together until smooth. The blended mix should be bright green.

4. 04

   Frying the Ayamase. Heat 3 cooking spoons of palm oil in a wide pot over medium-high heat until hot. Add the iru and fry for 1 minute — the pungent aroma will immediately fill the kitchen. Pour in the blended green pepper mix. Fry vigorously, stirring every few minutes, for 25 to 30 minutes. The Ayamase will change colour from bright green to a darker, more olive-green as it cooks and reduces. The oil must clearly float on top before it is ready.

5. 05

   Adding Proteins. Add the cooked assorted meat and smoked fish to the Ayamase. Add ground crayfish, seasoning cubes and salt. Stir well. Cook for 10 more minutes on medium heat until the sauce is thick and the meat is fully coated. Taste and adjust — Ayamase should be bold, peppery and deeply savoury.

6. 06

   Serving. Arrange fresh banana leaves on a plate. Scoop the Ofada rice onto the leaves. Spoon generous Ayamase sauce over the rice. Fold the banana leaf over loosely in the traditional style.

More main dishes

• Jollof Rice90 min
• Fried Rice60 min
• Coconut Rice45 min
• Concoction Rice45 min
• Rice and Beans60 min
• Native Jollof Rice90 min