Ofada Rice

Ingredients - Serves 6

• Ugwu leaves (optional) - 1 bunch
• Seasoning cubes - 2
• Salt - To taste
• Crayfish - 2 tablespoons, ground
• Onion - 1 medium-sized, chopped
• Scotch bonnet peppers - 3-4, chopped
• Locust beans (iru) - 2 tablespoons
• Dry fish - 2 medium-sized pieces
• Stockfish - 1 medium-sized piece
• Assorted meat (beef, cow foot, tripe) - 1 pound
• Palm oil - 1/2 cup
• Ofada rice - 2 cups

Let's Get Started

1. Wash the ofada rice thoroughly and parboil for about 10 minutes. Drain and set aside.
2. In a pot, heat the palm oil and fry the assorted meat until browned. Remove the meat from the pot and set aside.
3. In the same pot, add the chopped onion and scotch bonnet peppers. Sauté until fragrant.
4. Add the stockfish, dry fish, locust beans, and crayfish to the pot. Stir well.
5. Return the assorted meat to the pot and add the parboiled ofada rice. Mix everything together.
6. Add water to the pot, enough to cover the rice. Season with salt and seasoning cubes.
7. Cover the pot and cook on medium heat until the rice is tender and cooked through, about 40-45 minutes.
8. If using ugwu leaves, wash and chop them. Add to the pot during the last 5 minutes of cooking.
9. Once the rice is cooked, remove from heat and let it rest for a few minutes before serving.
10. Serve the ofada rice hot with the spicy sauce and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 12g
• Carbs: 60g
• Protein: 8g
• Sodium: 800mg
• Sugar: 2g