OFADA RICE AND STEW

 OFADA RICE AND STEW.

OFADA RICE AND STEW

 WHAT IS OFADA RICE :

Ofada rice is a Yoruba dish. It is the name for an indigenous rice from a small community called Ofada in Obafemi Owode Local Government area of Ogun State. 

 It is not exclusively grown in the community, but it is an indigenous rice grown in southwest Nigeria and named after the Ofada community. 

 It is used in making a variety of dishes. Ofada rice are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, a state in southwestern Nigeria. Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant.

 WHAT IS A STEW?

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy.

WHAT IS OFADA STEW?

Ofada stew is otherwise known as ata dindin. Ingredients for making ofada stew are unripe habanero peppers (atarodo), unripe tatashe peppers or green bell peppers, locust bean seasoning (iru or ogiri), red palm oil, onions, crayfish, assorted meat and fish, beef, shaki (cow tripe), dry fish, and stock fish.

Ofada stew, also known as ayamase stew or designer stew is a delectable Nigerian stew made with palm oil, fermented locust beans, and bell peppers.

INGREDIENTS (4-8 SERVINGS)

3 _4 Semi ripe tomatoes

1 small bunch of red chili peppers

1 small basket of Peppers

1 small basket of Red bell peppers

1 big onion

I wrap locusts beans/ iru

Assorted meats

Brown cow skin wash and cut

6 hard-boiled eggs

3 cooking spoonfuls of palm oil slightly bleached

Salt

2 stock cubes


COOKING DIRECTIONS:

-Wash the meats and pomo (cow skin) thoroughly and season according with Salt, stock cube, onions, garlic, and pepper and boil till almost tender.

-Wash the tomatoes, different peppers, and opinions.. blend but don't nment it smoothly.

-Place a lot on fire, Add the palm oil and allow it to heat up till it becomes almost bleached, Add in some chopped onions. (I like onions so I add some even though the onion is already in the blended tomatoes.)

-Pour the semi-smooth but blended tomatoes d peppers into the pot and stir. Allow it to fry for say 5_10 mins depending on how much stew you are making.

-Once the oil starts to show on the surface, pour in the almost tender boiled meats with the cow skin, add salt and iru, and if it needs water. You can add plain water if the meat stock wasn't enough. The aroma of the iru at this point is simply divine.

-Stir it and allow it to cool till the water content is almost dried. This is the perfect time to add in the already peeled hard-boiled eggs and allow them to simmer on low heat.

-Stir gently and taste for salt and your delicious Ofada Stew is ready.

 

OFADA RICE AND STEW

OFADA RICE goes well with fried plantains...😊

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