Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, ofada rice. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

The Ofada rice, which is local rice produced in Nigeria has a unique look. It is grown in Ogun State The cellulose of Ofada rice not only increases the fiber content but also includes a variety of color. Ofada Rice, also known as brown rice, is a local, Nigerian unpolished rice which is non-genetically modified.

Ofada rice is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Ofada rice is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have ofada rice using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ofada rice:

1. Prepare Palm Oil
2. Get Assorted meats
3. Take Seasoning cubes/salt
4. Take Crayfish
5. Make ready Ofada rice (brown rice)
6. Get Red, yellow and green peppers (I normally use a mixture of the 3 for maximum flavor)
7. Make ready Boiled eggs (2 or 3) depending on how many people you are cooking for
8. Make ready Iru (Locust beans/dawa dawa)
9. Take Onions

Thankfully, you can keep the Nigerian Sunday rice tradition exciting if you cook some delicious ofada. Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug. Ofada rice is a local rice produced in Nigeria, it is short and has brown stripes. Other important benefits you can derive from Ofada rice are the impressive level of antioxidants.

Steps to make Ofada rice:

1. Boil your brown rice and keep aside. Don’t forget to parboil so it’s not gummy or sticky.
2. While boiling your rice, wash your assorted meats (I use assorted meats because it makes the stock taste a whole lot richer as opppsed to just beef and Pomo) Boil your meats with necessary seasoning cubes and spices. I normally use just salt, a little dry pepper and knorr cubes and a slight dash of nutmeg
3. If you have extra space on your cooker, while doing step 1 and 2 above, pour a fair amount of palm oil into a pot (depends on how many people you are cooking for) Cover the pot and raise the heat, leave it to cook for 8 - 10 minutes. This process is called bleaching of the oil. (I’m normally very particular of my time, depending on how hot the fire is) after the necessary minutes, leave the lid closed so that all of the smoke and heat simmer down a bit. If you open immediately, IT WILL CHOKE YOU
4. At this point, set aside your rice (should be done by now) and if your meats are ready, rice them to your preferable size and set aside in a separate bowl. This is a picture of my preparation plates. Blend your peppers too and set aside. Also dice your onions and wash your iru. I love to use eggs in mine so these are already boiled eggs too.
5. Heat up your already bleached oil again, when it gets hot, add the onions and iru and stir, do this until it’s fried enough (you start to see slight bubbles at the surface) The aroma starts to become pronounced at this point so you know you’re making headway
6. Add your diced assorted meats and your blended pepper mix, stir and leave to fry. This process helps the meats soak in all the extra flavor and saves you the hassle of frying the meats before using them. Add a dash of crayfish and stir
7. Add your meat stock (the leftover water from boiling your assorted meats) Stir and taste for seasoning (Most of the time, my stock is so rich that after adding it to the pot, I barely need to add any more seasoning) if you taste and it doesn’t taste quite okay, add seasoning to your taste. Add your boiled eggs too so it boils together and soaks up the flavor. Leave to boil for a while and check to stir so it doesn’t burn.
8. After you are satisfied with the texture (some like their stews thicker than others, I’m somewhere in the middle, I like medium consistency) For thicker textures, boil longer. Put off the fire when satisfied and serve alongside the rice. Voila!

Ofada Rice and sauce is a Nigerian favourite. The combination of meats and peppers adds complex The best part about this ofada rice recipe is that is easy to prepare and will have you enjoying the. Our very own Trusted Rice. its Natural Ofada Rice is locally produced in ogun state Nigeria. Ofada rice is high premium food that is made in Nigeria by Nigerians. It is highly nutritious and contains several vitamins(A,E,C) and body minerals.

So that is going to wrap this up for this instant food ofada rice recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!