- Ofada rice and ayamase sauce is a Nigerian delicacy common among the Ijebu people in Ogun State
- The green pepper-based Aaamase sauce is famous for its spicy and savoury taste that complements the unique taste of the rice
- Here is the step-by-step guide on how to prepare this delicacy
If you want to explore a comforting dish that blends bold and rich flavours, ofada rice and ayamase sauce is a must-try. This Nigerian delicacy is a staple from the Ijebu people of Ogun State. Ofada rice is a variety of unpolished rice, with a distinct earthy aroma and slightly sticky texture.
When paired with ayamase, also known as “designer stew,” it creates a mouthwatering combination. The green pepper-based ayamase sauce is famous for its spicy, savoury taste that complements the unique taste of the rice. Here’s how to make this authentic dish right from your kitchen.
Step-by-step guide on how to prepare ofada rice and ayamase sauce
Ingredients for the Ofada Rice:
- 2 cups Ofada rice
- 6-8 cups water
- Salt (to taste)
Ingredients for the Ayamase Sauce (Designer Stew):
- 6-8 green bell peppers
- 5-6 green scotch bonnet peppers
- 1 large onion
- 1-2 tablespoons locust beans
- 1 cup palm oil
- 6-8 boiled eggs
- 1/2 kg assorted meats (shaki, pomo, beef, etc.)
- 1/2 cup crayfish
- Seasoning cubes and salt to taste
- 1/2 teaspoon ground Cameroon pepper (for extra heat, optional)
Instructions
Preparing the ofada rice:
- Rinse the rice thoroughly
Ofada rice contains a bit of particles, so be sure to rinse it well. Soak it in water for about 20-30 minutes to remove excess starch.
- Parboil the rice
Boil 6-8 cups of water in a pot and pour in the rice. Let it cook for 10 minutes, then drain and rinse again. This helps soften the rice and remove some of the starchy content.
- Cook the rice
In the same pot, boil water, pour the parboiled rice into the water and allow it to cook until tender. Add salt to taste once the rice is almost ready. Once done, drain any excess water and set aside.
Making the Ayamase Sauce:
- Blend the peppers
Roughly blend the green bell peppers, scotch bonnet peppers, and half of the onion. The mixture should be slightly coarse, not smooth, to give the sauce its unique texture.
- Bleach the palm oil
In a large pot, heat up the palm oil on low heat for about 8-10 minutes until it turns a golden, translucent colour. This is called bleaching. Be careful and keep the kitchen well-ventilated during this step as it can get smoky. Once the oil is ready, allow it to cool slightly.
- Fry the blended pepper mix
Add the chopped onion and locust beans, and let it fry for a bit. Pour the pepper mix into the pot and stir. Fry for about 15-20 minutes, or until the oil begins to separate from the pepper mix.
- Add the assorted meats
Add your pre-boiled assorted meats (shaki, pomo, beef) into the sauce and stir well. Fry for another 10 minutes, allowing the meats to absorb the flavour of the sauce.
- Season
Add the crayfish, seasoning cubes, salt, and ground Cameroon pepper. Stir everything together, and adjust the seasoning to suit your taste.
- Add boiled eggs
Add the boiled eggs to the sauce now and allow them to simmer in the sauce for an additional five minutes.
- Serve
Serve your Ofada rice on banana leaves for a traditional touch if available, and pour a generous amount of ayamase sauce over it. This dish is best enjoyed with a cool drink to balance out the spicy heat. Enjoy!
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