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 :)

1 comment:

  1. really nice piece, but i dont think its all ofada rice that smells bad. Contact us at Rihzeagroproducts for stoneless and nutritious ofada rice.


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