Thursday, March 7, 2013

Ofada Rice & Stew

Hello friends! Here's another tried-and-tasted recipe for you to try out. Enjoy! :)

(Serves 4)

  • 4 cups of Ofada rice
  • Water
  • Salt to taste

  • Assorted meat parts (beef, shaki, pomo, kidney, abodi, etc.)
  • 2 cooking spoons of Palm Oil
  • 3 chili pepper (ata rodo)
  • 3 large tomatoes
  • 1 Red bell-pepper (tatashe)
  • 2 Onions (1 chopped, 1 blended)
  • Iru
  • Garlic, Ginger (optional)
  • Stock cubes (knorr or maggi cubes)
  • Salt to taste

(Approx. preparation time: 60mins)

  1. Wash the ofada rice thoroughly, and then add it to a pot of boiling water.
  2. Add some salt, and then cover the pot. Allow to cook and add more water if needed until the rice is soft. Set aside.
Ofada Stew:
  1. Wash the assorted meat and cut them into small bite-sized pieces
  2. Place in a pot. Season with some sliced onions, crushed garlic, grated ginger, stock cubes and salt.
  3. Add some water and allow to cook until tender.
  4. Remove the seeds from the red bell-pepper.
  5. Blend the chili pepper, tomatoes, onions, and red bell-pepper together (only blend for a couple of seconds so that the mixture is not too smooth).
  6. Heat up the palm oil in a pot.
  7. Add the blended tomatoes/pepper mixture. Allow to fry for about 5 minutes.
  8. Add the cooked assorted meat (do not add the meat stock yet), and allow to fry for another 5 mins.
  9. Wash and add some Iru. Add the meat stock
  10. Add the stock cubes, and some salt to taste.
  11. Cover the pot, and allow to cook for about 10 to 15 minutes.
Serve the ofada rice with it's stew. You can also garnish with fried plantain if you desire. 

NOTE: If you can't stand the smell of ofada rice while it's cooking, you can choose to use plain rice instead; as long as you get the ofada stew right, plain rice will  taste just as good :)

Thursday, September 22, 2011

Ewa Agoyin

Hi! It's been ages since my last post...I was on a very looong break for a couple of months, but now I'm back with more tried and tested recipes to share with you  :)

Today, I'm going to share a recipe that I learnt online a few months ago; I tried it out a couple of times (and didn't just get it right), until I recently finally perfected it.

(Serves 4)

  • 3 cups of brown Beans
  • Water
  • 1 small onion, sliced (optional)
  • Salt to taste
  • 10 cooking spoons of Palm Oil
  • 3 chili pepper (ata rodo)
  • 2 table spoons of dry ground pepper
  • 1 Onion, finely chopped
  • 1 clove of fresh Ginger, peeled
  • Stock cubes (knorr or maggi cubes)
  • Salt to taste

(Approx. preparation time: 90mins)

  1. Wash the beans, and then add it to a pot of boiling water.
  2. Add the sliced onions and a little salt
  3. Cover the pot. Allow to cook and add more water if needed until the beans is soft (this should take about 45mins to 1hr, so you can start preparing the sauce while it cooks)
  4. When the beans is soft and dry, reduce the heat and then use a wooden spoon to mash the beans gently for a few seconds. Set aside.
  1. Blend the ginger and fresh pepper together
  2. Heat up the palm oil in a pot, and then add the chopped onions and allow to fry for 30 seconds
  3. Add the blended ginger and pepper. Allow to fry for another 30 seconds
  4. Add the dry pepper, stock cubes, and salt to taste
  5. Reduce the heat, and stir continuously until the mixture turns dark brown.
NOTE: Be careful not to allow it char, or the sauce will lose Its' color and may even taste burnt!

Serve the beans with it's sauce. You can serve ewa agoyin with bread, pap or, boiled/fried yam/plantain.

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Tuesday, June 29, 2010

Spicy Jollof Rice

Since this is my first post, I’d love to make it special and share the recipe of one of my favorite foods; jollof rice. I love preparing it, and definitely eating it! :-)

(Serves 4)

  • 2 tomatoes
  • 2 chili pepper (ata rodo)
  • 1 large Tatashe
  • 1 onion
  • 2 cups of chicken or turkey stock
  • 21/2 cups of white rice
  • 1 small tinned tomatoes (tomato puree)
  • 1 tablespoon of butter
  • 1 cooking spoon of vegetable oil (or a healthier option; olive oil)
  • Spices (Curry, Thyme, Ginger, Knorr cubes)
  • Salt to taste
  • optional for garnishing: Peas, Tomatoes, onions, Green pepper

(approx. preparation time: 50mins)

  1. Wash the rice, and then parboil it by boiling it in a pot of hot water for 5mins. Drain in a sieve and then, set aside
  2. Blend the tomatoes, pepper tatashe and onions together. Heat the vegetable oil in a pot and then add the blended tomatoes, fry for 5mins, add the spices and salt. Stir-fry for 2mins
  3. Add the chicken/turkey stock and 2 cups of water then, bring to a boil
  4. Add the parboiled rice, cover and allow to simmer until the liquid is dry and the rice is cooked (ensure that the rice is still a bit hard and dry). Reduce the heat
  5. With a wooden cooking spoon or stick (as it is popularly known in the western part of Nigeria as omorogun.:-)), stir in the tomato puree and butter
  6. Taste for salt and seasoning. Add you’re garnishing of choice and cover for 10mins.
Serve with fried plantain and grilled chicken, beef, turkey, or fish.
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