Hello everyone, welcome to my blog this blessed Sunday. It's the Hive-Learners Creative Sunday, and I am excited to share one of the indigenous Yoruba recipes that originated from Ogun State.
This recipe is known as Ofada rice; it's a local rice with a distinctive aroma. This rice is served with a local sauce, and it's one of the meals you can't get tired of eating if properly prepared.
My very first time eating this meal didn't go well because the Ofada rice wasn't processed well. I ate it at a friend's place, and despite the condition of the food, there was something special about it, which was the taste and aroma.
I got locked on those two things and decided to give this recipe a try myself. After trying it, it became one of my favorite recipes, but I do not eat it frequently because the rice is expensive compared to regular white rice.
Today, I will take you through the process of preparing the Ofada rice and its sauce. The ingredients I used are:
Ofada rice
Mixed pepper (blended dried pepper and tomatoes)
Dried Fish
Eggs
Onions
Crayfish
Palm oil
Cowskin
Salt & Seasoning cubes
Ginger powder
Locust beans.
Procedure.
- I started by rinsing the rice thoroughly (you may need to pick the rice first if you didn't buy a properly processed one because it used to contain stones). I used a properly processed one and can just cook directly.)
After ensuring the rice was clean, I boiled some water and turned the rice into the boiling water.
I rinsed my eggs too and boiled them with the rice.
- I added enough salt to make the Ofada rice taste good.
While the rice is boiling, I moved on to make the sauce, which is the best part of the recipe.
- I started by heating my oil before turning the chopped onions into it.
- I added the already washed locust beans and crayfish into the hot oil. I stirred and allowed them to fry for about two minutes on low heat.
- I added the fish and cowskin so they can fry for a few minutes absorbing the palm oil flavor.
- The locust beans joined the party.
- I turned the mixed pepper in with the boiled eggs as well.
- Finally, I added the seasoning cube, ginger powder and salt.
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- I allowed the sauce to fry for about 20 minutes under low heat, ensuring that all the ingredients blended in pretty well.
By this time, the rice was ready, so I turned it into a sieve to drain the water.
I went on to serve the meal in a traditional way, and it was fantastic. The flavor and aroma from the Ofada rice and the sauce got me salivating even before I tasted it.
I was sure the taste would be awesome, and it was.
I enjoyed it with my family and believe you did the same reading through this post. Let me know what you think about this recipe; happy Sunday.
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