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Conti Rice

Also known as Conti Rice (Ofada Rice Variant)

Conti Rice is a variant of the Ofada local rice tradition, referring to a specific type of locally grown Nigerian short-grain rice with slightly different characteristics from standard Ofada — slightly lighter in colour, less earthy in aroma, and with a firmer grain. Conti Rice is particularly associated with specific rice-growing communities in Ogun and Lagos States and is considered a premium local rice variety among food-conscious Lagosians.

Conti Rice, Nigerian cooking

Ingredients

  • 3 big cups of Conti rice (or Ofada rice as substitute), washed thoroughly
  • Salt and water for cooking FOR THE AYAMASE SAUCE:
  • Same as Recipe #131 Ayamase sauce
  • 6 big green Tatashe (green bell peppers), blended
  • 4 green Atarodo (green hot chilli peppers), blended
  • 2 big tablespoons of iru (fermented locust beans)
  • 3 cooking spoons of palm oil
  • 2 big handfuls of assorted meat, cooked
  • 1 big handful of smoked fish, soaked
  • 2 big handfuls of ground crayfish
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Washing and Cooking the Rice. Wash the Conti rice several times until the water is relatively clear. Place in a pot with salted water covering by 1 finger-width above the rice. Bring to a boil, reduce heat to low and cook covered for 25 to 30 minutes until fully cooked. Conti rice has a firmer, nuttier grain than regular parboiled rice.

  2. 02

    Making the Ayamase Sauce. Follow the same process as Recipe #131: blend the green peppers and Atarodo. Heat palm oil, add iru, then the blended green peppers. Fry for 25 to 30 minutes until deeply cooked and oil floats on top. Add cooked assorted meat, smoked fish, ground crayfish, seasoning cubes and salt. Cook for 10 more minutes.

  3. 03

    Serving. Serve the Conti rice on banana leaves with the Ayamase sauce spooned generously over the top. The visual contrast of the pale, firm Conti rice with the deep olive-green Ayamase sauce is beautiful.

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