Ofada Rice with Ayamase Sauce

🧂 Ingredients

• 500g Ofada rice(Also known as Abakaliki rice. Ensure it's well-rinsed to remove any grit or stones.)
• 6 large Green bell peppers(These form the base of the sauce and provide color and a mild sweetness.)
• 2-4 Scotch bonnet peppers(Adjust to your spice preference. Remove seeds for less heat.)
• 2 medium Onions(1 for the sauce, 1 for frying the oil.)
• 2 tablespoons Locust beans (iru)(Fermented locust beans, essential for authentic flavor. Available in African markets.)
• 200ml Bleached palm oil(Palm oil that has been heated until it turns clear and loses its strong aroma. This is crucial for Ayamase.)
• 500g Assorted meat(Typically includes beef, shaki (tripe), ponmo (cowhide), and goat meat. Pre-cooked and cut into bite-sized pieces.)
• To taste Salt
• As needed Water

👨‍🍳 Instructions

1. 1

   Prepare the Ofada Rice: Rinse the Ofada rice under cold running water multiple times, carefully picking out any small stones or debris. Place the rinsed rice in a pot, cover with water (about 2 inches above the rice), and bring to a boil. Cook for about 15-20 minutes until partially cooked. Drain the water thoroughly. Return the rice to the pot, add fresh water just enough to cover it, cover tightly with a lid (you can place a clean kitchen towel under the lid to absorb excess steam), and let it steam on very low heat for 40-50 minutes, or until tender and fluffy. Stir occasionally to prevent sticking.

   ⏱️ 1 hour
2. 2

   Prepare the Ayamase Pepper Base: Roughly chop the green bell peppers and scotch bonnet peppers, discarding stems. Roughly chop one of the onions. Place the peppers and onion in a blender or food processor. Add a small amount of water (about 1/4 cup) to help with blending. Blend into a coarse, slightly chunky paste. Avoid over-blending into a smooth puree.

   ⏱️ 10 minutes
3. 3

   Bleach the Palm Oil: Pour the palm oil into a clean, heavy-bottomed pot or saucepan. Heat over medium-high heat until the oil becomes clear, loses its reddish hue, and a faint white smoke appears. This process takes about 10-15 minutes. Reduce heat to medium-low. Finely chop the remaining onion and add it to the hot, bleached oil. Fry the onions until they are golden brown and fragrant, about 5-7 minutes.

   ⏱️ 15 minutes
4. 4

   Cook the Sauce Base: Add the locust beans (iru) to the hot oil and onions. Stir and cook for about 2 minutes until fragrant. Carefully pour in the blended pepper and onion mixture. Be cautious as it may splatter. Stir well to combine with the oil. Bring the sauce to a simmer, then reduce the heat to medium-low. Cover and cook for at least 20-25 minutes, stirring occasionally, allowing the sauce to reduce and the flavors to meld. The raw pepper taste should dissipate, and the sauce should thicken slightly.

   ⏱️ 25 minutes
5. 5

   Add Meat and Season: Stir in the pre-cooked assorted meats into the simmering sauce. Ensure the meat is well coated. Continue to cook for another 10-15 minutes, allowing the meat to absorb the sauce's flavors. Season generously with salt to taste. Adjust seasoning as needed. The sauce should be thick and rich.

   ⏱️ 15 minutes
6. 6

   Serve: Fluff the steamed Ofada rice with a fork. Serve the hot Ofada rice alongside the rich, spicy Ayamase sauce. Traditionally, this dish is served wrapped in clean banana leaves, which impart a subtle, unique aroma to the rice. Spoon a generous portion of the Ayamase sauce over the rice.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The quality and aroma of Ofada rice are key. Ensure it's sourced from a reputable vendor.
• ✓Bleaching the palm oil is a critical step for authentic Ayamase flavor and color. Do not skip this.
• ✓Locust beans (iru) are pungent but essential for the characteristic umami depth of this dish. Use them generously if you enjoy the flavor.
• ✓For a less spicy sauce, remove the seeds and white pith from the scotch bonnet peppers before blending.
• ✓Banana leaves should be wilted over a flame or in hot water before use to make them pliable and prevent tearing.

🔄 Variations

• Add boiled eggs or smoked fish to the sauce for extra protein and flavor.
• Some variations include a small amount of tomato paste for a different color and flavor profile, though traditional Ayamase is green.
• For a richer sauce, you can add a knob of butter or margarine towards the end of cooking.

🥗 Nutrition

Per serving