How to Cook Nigerian Ofada Rice and Ayamase Sauce – A Spicy, Flavorful Delight

Nigerian cuisine is a vibrant mix of flavors, colors, and spices, and one dish that truly embodies this richness is Ofada Rice and Ayamase Sauce. This traditional delicacy, originating from the Yoruba people of southwestern Nigeria, is loved for its distinct taste, spicy aroma, and mouthwatering appeal. If you’re looking to cook a delicious, home-style Nigerian meal, this recipe is all you need.

What is Ofada Rice?

Ofada rice is a locally grown variety of brown rice unique to Nigeria. It has a distinct, slightly earthy flavor and is known for its aromatic quality. Unlike polished white rice, Ofada rice retains its bran layer, making it a healthier option. The grains are often served with a spicy and flavorful Ayamase sauce, also known as the Ofada sauce or designer stew.

What is Ayamase Sauce?

Ayamase sauce is a green pepper stew made with a blend of green bell peppers, onions, fermented locust beans (iru), and assorted meats. What sets Ayamase apart from regular tomato-based stews is its intense, smoky flavor, rich palm oil base, and the presence of bleached palm oil, which gives it a deep, earthy taste.

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Ingredients for Ofada Rice and Ayamase Sauce

For the Ofada Rice:

• 2 cups Ofada rice
• 5 cups water
• 1 teaspoon salt

For the Ayamase Sauce:

• 8 large green bell peppers
• 3 green scotch bonnet peppers (ata rodo) (adjust to taste)
• 1 large onion (divided into two halves)
• 2 tablespoons ground crayfish
• 2 tablespoons fermented locust beans (iru)
• 1 cup palm oil
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon seasoning cube
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper
• 500g assorted meats (shaki, cow skin, beef, etc.)
• 1/2 cup stockfish (optional)
• 2 tablespoons dry ground pepper (optional)

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Step-by-Step Preparation of Ofada Rice and Ayamase Sauce

Step 1: Cooking the Ofada Rice

1. Rinse the Ofada rice thoroughly to remove excess starch.
2. Soak the rice in water for about 30 minutes to soften it.
3. Drain and add the rice to a pot with 5 cups of water.
4. Add a teaspoon of salt and allow it to boil on medium heat.
5. Once the rice softens, drain excess water and set it aside.

Step 2: Preparing the Ayamase Sauce

Bleaching the Palm Oil

1. Heat the palm oil in a pot over low heat for about 10-15 minutes until it turns clear. This is called bleaching.
2. Be careful not to overheat; it should not smoke excessively.
3. Once bleached, allow the oil to cool before use.

Blending the Peppers

1. Wash and roughly blend the green bell peppers, scotch bonnet peppers, and one half of the onion.
2. Ensure the mixture is coarse, not too smooth.
3. Strain excess water from the blended mixture to get a thick paste.

Cooking the Ayamase Sauce

1. Place the pot with the bleached palm oil on medium heat.
2. Add the second half of the onion (chopped) and stir until translucent.
3. Add the fermented locust beans (iru) and stir for a few seconds.
4. Pour in the blended pepper mix and let it cook for about 10 minutes until the oil begins to float on top.
5. Add the assorted meats and stockfish, stirring to combine.
6. Sprinkle in the ground crayfish and seasoning cube, then stir well.
7. Let it cook for another 10-15 minutes until the sauce thickens.
8. Taste and adjust seasoning with salt or extra spice if needed.
9. Remove from heat and serve with Ofada rice.

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How to Serve Ofada Rice and Ayamase Sauce

Traditionally, Ofada rice is served on banana leaves, enhancing its natural aroma. Serve the steaming rice with a generous portion of Ayamase sauce and enjoy the rich, smoky, and spicy flavors!

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Tips for the Best Ofada Rice and Ayamase Sauce

• Use quality palm oil: The quality of palm oil affects the taste of the sauce. Opt for natural, unadulterated palm oil.
• Don’t rush the bleaching process: Bleaching palm oil takes patience. Rushing it can lead to a burnt or bitter taste.
• Use a variety of meats: The combination of different meats adds depth to the flavor.
• Fermented locust beans are key: Iru enhances the traditional taste of Ayamase sauce. If unavailable, try substitute umami-rich ingredients like miso or fish sauce.
• Let the oil float: This ensures the sauce is properly cooked, giving it that deep, signature flavor.

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Health Benefits of Ofada Rice and Ayamase Sauce

• Rich in fiber: Ofada rice is unpolished and packed with dietary fiber, promoting digestion.
• High in protein: The assorted meats in Ayamase provide essential proteins for body repair and growth.
• Loaded with antioxidants: Palm oil contains Vitamin E and antioxidants that are beneficial for heart health.
• Great source of energy: This meal provides complex carbohydrates and healthy fats, perfect for an energy boost.

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