Preparation Of Ofada Rice sauce

 

People around me know i love to cook and a great foodie irrespective of the fact that i am stick slim but still curvy, but my dad says that a person that Eats well gets to build their immune system and are able to withstand diseases of any kind. Since  getting a place of my own was a plus to me due to the high rent in PH City, i can now cook and Bake Anything i have craving for as long as it is edible enough and doesn't cause me to stool and i can share with others.

Last Weekend, i prepared Ofada Rice

Ofada Rice is not very interesting. It is not as posh as the long grain parboiled rice. The "best" part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because Nigerians have a penchant for all things traditional and home grown. We have a sense of pride in all things Nigerian that we can call our own - See more at: http://www.allnigerianrecipes.com/stews/ofada-stew.html#sthash.JSIetdUC.dpuf

Ingredients for Ofada Stew

• 40 pcs unripe habanero peppers
• 2 green tatashe peppers or green bell peppers
• 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
• 20cl red palm oil (at least)
• 1 big onion
• 1 handful crayfish
• 850g assorted meat and fish. I used:
  • Beef
  • Shaki (cow tripe)
  • Dry fish
  • Stock fish

Before you cook Ofada Stew

1. Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
2. Grind the crayfish and the locust bean seasoning with a dry mill.

Cooking Directions

1. Cook all the meat and fish with the stock cube till well done.
2. Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
3. Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It took me 12 minutes on low to medium heat to bleach the one in the video below. Your own time may vary depending on the type of heater you have and the quantity of oil.
4. Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
   
5. Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
6. Add salt to taste, leave to simmer and it is ready to be served.

Serve with Ofada Rice. To get the full effects, line the plate with uma leaves. You can also use banana leaves.

Tips for bleaching red palm oil

1. Bleach the palm oil with a clean dry stainless steel pot. Aluminium pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil.
2. If possible, use a free flowing pure red palm oil. The congealed almost yellow ones contain some water.
3. Use low heat when bleaching the oil. This ensures that the oil is not very dark when done.
4. Do so in a well ventilated area. Turn on your kitchen extractor to remove the smoke as much as possible. Turn off your smoke alarm if any, you don't want everyone to know that you are cooking Ofada Stew. ;-)
5. Do not leave the pot unattended because the oil will catch fire if overheated. Check it constantly and turn off the heat once the bleaching is complete.
   
6. Do allow the oil to cool down a bit before adding the ingredients. This will prevent hot splashes of oil and will keep your food from burning due to the high temperatures

- See more at: http://www.allnigerianrecipes.com/stews/ofada-stew.html#sthash.JSIetdUC.dpufOfada Rice with Ofada Sauce (Ayemashe)
Ingredients
200g Ofada (native) rice
4 Large green bell peppers
2 Large red bell pepper
3 Medium onions
3-4 habanero peppers (depends how well you can stand the heat) or any other hot pepper of your choosing
250g Goat meat
100g Tripe (aka shaki) (optional – I opted out of this one)
2 pieces Cow skin (Ponmon) medium sized (optional – I opted out of this one)
2oz Locust beans (aka Iru) (optional)
100g Cray fish (ground)
2 cups Palm oil
2 cooking cubes
Salt to taste
Preparation

1. Wash and dice into small pieces the goat meat and optional tripe (shaki) and (cow skin) ponmon
2. Place the meat in a medium sized pan, slice and add in ½ an onion, salt, 1 sstock cube and 1 chilli pepper
3. Cook the meat for 30 minutes until tender
4. Place the onions, green, red and chilli peppers in a blender and puree
5. Place a saucepan on medium heat and add in the pureed mixture.  This will need to simmer for approximately 20-30 minutes until it is reduced and thickens in consistency
6. In a third pan (be ready to do lots of washing up after cooking this!) place 2 cups of palm oil and cover with a lid.  This will need to blanch for about 15-20 minutes.  Blanching breaks down the palm oil and gives it  a more fluid consistency. Be aware, palm oil can smoke out your kitchen/home, so be sure to open as many windows as possible and turn on a fan
7. After 15-20 minutes of blanching the oil, add in the pureed mixture, diced onions, locust beans, crayfish, stock cube and salt to taste
8. Strain and add in the meat, tripe and cow skin
9. Fry these together in the palm oil for another 15 minutes, stirring the ingredients occasionally
10. Turn down the heat and allow the sauce to simmer and any water from the blended peppers to dry out.  The sauce should have a thick consistency when done.

Ofada Rice is not very interesting. It is not as posh as the long grain parboiled rice. The "best" part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because Nigerians have a penchant for all things traditional and home grown. We have a sense of pride in all things Nigerian that we can call our own - See more at: http://www.allnigerianrecipes.com/stews/ofada-stew.html#sthash.JSIetdUC.dpuf

Ofada Rice is not very interesting. It is not as posh as the long grain parboiled rice. The "best" part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because Nigerians have a penchant for all things traditional and home grown. We have a sense of pride in all things Nigerian that we can call our own - See more at: http://www.allnigerianrecipes.com/stews/ofada-stew.html#sthash.JSIetdUC.dpuf

and decided to experiment the cooking of the stew which i learnt from my friend the first trial was nice at least i didn't purge, and my friend gave me a 70 which is a plus. so here is how to prepare the sauce/ Ayamese
Ingredients

• 5 large red tomatoes
• 2 large onion bulbs
• Minimum of 4 scotch Roddo
• Pre-boiled meats – tripe, goatmeat, cowleg, cow skin recommended
• Garlic
• Locust Beans
• Palm oil/vegetable Oil
• Favorite Seasoning – buillon cube & seasoning salt recommended

The Process from start to finish
1. Clean and cut up red tomatoes Roddo, onions, garlic
2. Add to blender and pulverize
3 .fry boiled meats or you can also grill as a healthy alternative
4. Thoroughly bleach palm oil or for alternative (AND softer) option, skip palm oil and only use vegetable oil which enables you to completely skip the potentially dangerous step of palm oil bleaching.
5. Now, add the boiled meat (after drying all excess oils from deep-frying)

6. Add locust Beanand salt to taste and also seasoning

7. Allow to boil for an additional 20 minutes

10. Enjoy your home-cooked, authentic Ayamashe

11. Pair with boiled white rice/ ofada rice
Picture credit; Nigerian food Recipe