Ofada rice with beef sauce

Ofada rice is a whole grain, unpolished rice with a mild, nutty flavour with only the husk of the grain removed and it is more nutritious than ordinary rice. The health benefits of brown rice, also known as Ofada rice, make it also a medicine for preventing cancer and managing diabetes. Ololade Alabi writes.

From the streets of Ikenne and Illisan in Ogun State to Oke Ado area in Ibadan, to several parts of Lagos and other cities across Southern Nigeria, a variety of rice that is served in leaves has continued to make waves. There are even websites exclusively dedicated to its sales. It is called Ofada rice, deriving its name from a village (Ofada) in Ogun State, where it was first cultivated in Nigeria.

It is also grown in Abakaliki, Ebonyi State. It is often served with a “Ayamase” or “obe-ata-iru” (Pepper, locust beans stew). These are specially prepared for Ofada rice consumption. Research has shown that the starch in Ofada rice has medicinal benefits, which include prevention and regulation of diabetes, colon cleansing, weight loss, calorie intake regulation, protection against cancer due to the presence  of trace selenium, prevention of candidia, overgrowth  lowering of blood pressure and migraine treatment. Ofada rice is also called brown rice in some circles. It is the local Nigerian unpolished rice and is affordable and easily accessible.

Ingredients of Ofada rice and beef sauce

•4 cooking spoons of palm oil
•12 red scotch bonnet pepper {Ata rodo}
•1 green bell pepper
•2 heaped table spoon of locust beans {iru}
•500g assorted meat, 500g beef {red meat}
•Crayfish : 3 table spoon ground
•1 red onion
•2 knorr cubes
•500g Ofada rice, depending on consumption
•3 { red bell pepper also known as tatashey}
•Salt to taste

Preparation of Ofada rice and beef sauce

• Rinse the beef and assorted meat with clean water, and dice into small bits, place in a medium sized pot. Add the seasoning cubes, salt to taste, diced onion and 2-3 cups of water. Leave to cook till tender for about 3 minutes. Set aside.
• Remove the seed from the red bell pepper. Wash all the red bell pepper thoroughly with clean water including the red scotch bonnet { ata rodo} and place in a blender. Blend partly rough.
• Pour the pepper puree in an empty pot and cook till all the liquid evaporates, leaving the puree concentrated puree. Then set aside.
• Before cooking Ofada rice, remove the stones. Wash the sorted rice severally with clean water and place in a small pot. Add some water just enough to cover the rice. Parboil for 10 minutes and turn out into a clean bowl.
• Wash the parboiled rice with clean water and turn back into the pot. Add some salt and clean water. Boil till the rice softens.
• An empty medium sized pot, heat the palm oil for about 10- 13 minutes. This process is known as bleaching of the palm oil. Note that bleaching is best done in a ventilated kitchen, for safety purposes.
• Add the pepper puree and locust beans {iru} and stir, fry for 5 minutes.
• Add the assorted meat stock including the assorted meat and beef, crayfish (whole and grounded)
• Taste to see if you need some more salt, stir and cover the pot.
• Turn down the heat and leave to simmer for about 15 minutes.
• Dish, serve and enjoy your meal.

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