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Nigerian Ofada Rice and Ofada Stew Sauce recipe


Nigerian Ofada Rice and Ofada Stew/Sauce recipe


•Prep time:  30mins

•Cook time: Over an hour

•Region:      Nigeria

•Misc:          Serve Hot

•Serves:      4 or more



•4 Cooking Spoons Palmoil

• 12 Red scotch bonnet pepper(Ata rodo)/ Hanabero pepper

• 5 (Red Bell pepper a.k.a Tatashey)

• 10 Red Chili pepper

•2 Heaped tbsp. Locust beans (Iru), Washed

•500g Assorted meat : i used; Cow Intestines, Tripe a.k.a Sharki , Pomo

•500g Beef (Red meat), Cut in chunks

•Crayfish: 3 tbsp. Ground (+ A handful Whole- Optional)

•1 Red Onion, diced

•2 Seasoning cubes

•500g Ofada Rice a.k.a Abakiliki rice

•Salt to taste







Preparation of the assorted meat and beef stock:


Step 1: When using assorted beef, it’s best to take out time to wash properly. If you intend using Pomo, scrape out the dirty inner part (which is usually Sandy & dirty) including the outer skin thoroughly. If you intend using intestines, turn inside out and remove the saturated fats there (most people keep it in though). If using tripe a.k.a Towel or sharki in the Nigerian local market, wash thoroughly.


Step 2: 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 30 mins. Set aside.


Preparation of the pepper puree:


Step 1: Remove the seeds from the Red bell pepper. Wash the Red bell pepper thoroughly with clean water including the Red Scotch bonnet (Ata Rodo) and chili, place in a blender. Puree till smooth.

Step 2: Pour the pepper puree in an empty pot and cook till all the liquid evaporates leaving the puree concentrated puree. Set aside.


Ofada Rice preparation – (Click here for more about Ofada Rice a.k.a Abakiliki rice)

Step 1: One major problem with ofada rice is the presence of stones. This is the major reason why people are put off by the local rice. Once the stones are taken out, you’d have no more issues with the tasty local rice. So before cooking Ofada rice, take out time to remove the stones.


Step 2: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 mins and turn out into a clean bowl.


Step 3: Wash the parboiled rice with clean water and turn back into the pot. Add some salt and clean water- Boil till the rice softens.


Preparation of the Ofada Sauce


Step 1: In an empty medium sized pot, Heat the palmoil for about 10-13minutes. This process is known as bleaching. Bleaching is best done in a ventilated kitchen to avoid being choked by the smoke so ensure you open all the windows if you have to. Once the bleaching is done, the palmoil would look more like vegetable oil.


Step 2: Add the diced onion, pepper puree and Iru and stir fry for 5 minutes


Step 3: Add the assorted meat stock including the Assorted meat and beef, Crayfish (Whole and ground). 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.


Turn off the burner and serve with Ofada rice


PLEASE BE WARNED! Heating Palm-oil above it’s smoke point (Bleaching) is a very DANGEROUS process which requires the skills of an expert. NEVER OVERHEAT PALM-OIL OR IT WILL CATCH FIRE which would result in serious BURNS.





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