Steps to Prepare Ofada rice in 20 Minutes for Family

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, ofada rice. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

The Ofada rice, which is local rice produced in Nigeria has a unique look. It is grown in Ogun State The cellulose of Ofada rice not only increases the fiber content but also includes a variety of color. Ofada Rice, also known as brown rice, is a local, Nigerian unpolished rice which is non-genetically modified.

Ofada rice is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Ofada rice is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook ofada rice using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ofada rice:

1. Get Palm Oil
2. Take Assorted meats
3. Prepare Seasoning cubes/salt
4. Prepare Crayfish
5. Take Ofada rice (brown rice)
6. Make ready Red, yellow and green peppers (I normally use a mixture of the 3 for maximum flavor)
7. Get Boiled eggs (2 or 3) depending on how many people you are cooking for
8. Get Iru (Locust beans/dawa dawa)
9. Get Onions

It is also called Unpolished rice as it is rice in it's natural state Ofada rice is notorious for its dirtiness and stone contents though the quality has improved. Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug. See great recipes for Ofada rice and ofada stew, Ofada sauce with rice too! Ofada rice is a local rice produced in Nigeria, it is short and has brown stripes.

Instructions to make Ofada rice:

1. Boil your brown rice and keep aside. Don’t forget to parboil so it’s not gummy or sticky.
2. While boiling your rice, wash your assorted meats (I use assorted meats because it makes the stock taste a whole lot richer as opppsed to just beef and Pomo) Boil your meats with necessary seasoning cubes and spices. I normally use just salt, a little dry pepper and knorr cubes and a slight dash of nutmeg
3. If you have extra space on your cooker, while doing step 1 and 2 above, pour a fair amount of palm oil into a pot (depends on how many people you are cooking for) Cover the pot and raise the heat, leave it to cook for 8 - 10 minutes. This process is called bleaching of the oil. (I’m normally very particular of my time, depending on how hot the fire is) after the necessary minutes, leave the lid closed so that all of the smoke and heat simmer down a bit. If you open immediately, IT WILL CHOKE YOU
4. At this point, set aside your rice (should be done by now) and if your meats are ready, rice them to your preferable size and set aside in a separate bowl. This is a picture of my preparation plates. Blend your peppers too and set aside. Also dice your onions and wash your iru. I love to use eggs in mine so these are already boiled eggs too.
5. Heat up your already bleached oil again, when it gets hot, add the onions and iru and stir, do this until it’s fried enough (you start to see slight bubbles at the surface) The aroma starts to become pronounced at this point so you know you’re making headway
6. Add your diced assorted meats and your blended pepper mix, stir and leave to fry. This process helps the meats soak in all the extra flavor and saves you the hassle of frying the meats before using them. Add a dash of crayfish and stir
7. Add your meat stock (the leftover water from boiling your assorted meats) Stir and taste for seasoning (Most of the time, my stock is so rich that after adding it to the pot, I barely need to add any more seasoning) if you taste and it doesn’t taste quite okay, add seasoning to your taste. Add your boiled eggs too so it boils together and soaks up the flavor. Leave to boil for a while and check to stir so it doesn’t burn.
8. After you are satisfied with the texture (some like their stews thicker than others, I’m somewhere in the middle, I like medium consistency) For thicker textures, boil longer. Put off the fire when satisfied and serve alongside the rice. Voila!

Other important benefits you can derive from Ofada rice are the impressive level of antioxidants. Our very own Trusted Rice. its Natural Enjoy our delicious range of Ofada Rice Specials ORDER NOW Options include Ofada Classic, Ofada Deluxe, Ofada Royale, Mixed Ofada Rice, Seafood Ofada Rice etc Semovita, Wheat, Eba, Poundo. Ofada Rice is locally produced in ogun state Nigeria. Ofada rice is high premium food that is made in Nigeria by Nigerians. It is highly nutritious and contains several vitamins(A,E,C) and body minerals.

So that’s going to wrap it up with this exceptional food ofada rice recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!