OFADA: The perfect dish for weekend delight

Ofada rice is native to Yorubaland. Ofada Rice originated from a community by the same name in Obafemi-Owode Local Government area of Ogun State. Rice grown in the community is named after the town. It is used in making a variety of dishes. Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant. Rice is known as ‘’unpolished rice’’ in English but is more popularly referred to as ‘’brown rice’’ although it’s not the same as typical brown rice.

Ofada rice contains higher protein in raw, cooked and soaked states when compared to imported rice. It has a rough surface and is more phosphorous, and the fiber helps reduce the risk of bowel disorder and constipation.

It is also known to swell when cooked, and the rice is often very aromatic.

Surprisingly, Ofada is more hygienic than imported rice varieties.

 

How to prepare ofada rice:

Pour water into your pot and place it on fire.

Rinse your ofada rice thoroughly.

Pour your rice in the hot water and add salt (this is optional)

Leave it to cook for about 25 minutes. Drain it after it’s cooked or allow the water to dry by itself.

 

Sauce Preparation:

Scotch bonnet pepper (depending on how spicy you want it)

Oil, preferably palm oil,

Onions

Tomatoes

Offal (inu eran)

Shredded  fish

Crayfish

Seasoning (to taste)

Pour your oil into a dry pot and place it on fire, let it heat up for 5 minutes.

Add your sliced onions and stir together. Pour your ground pepper, add the offal, seasoning, crayfish and all the other ingredients. Let it cook for about 15 minutes.

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