How to make Ofada Rice and Sauce
In this part of the world, Rice is a common food, looking at a plate of rice with a very nice stew, tell me who would not want to dig in. I don’t know of anyone that does not like rice or that does not eat rice.
There are different types of rice but the one I am familiar with is the normal white rice that is common in every Nigerian home, Basmati rice which the grains are longer than the average size of normal rice and it is expensive than the normal rice and lastly Ofada rice.
Ofada rice is a type of local brown rice grown in Nigeria, precisely in Ogun state, I read that it is named after a town Ofada in Ogun State.
Ofada rice is best known for the sauce that comes with it.
The first time I had this amazing meal was in a wedding party of one of my cousins, it was served on a leaf with the sauce on top, the sauce was peppery (spicy) but there were lot of obstructions(shaki, ponmo, eja kika, assorted meats)
I actually did enjoy the meal and the foodie in me could not just get enough, forward to some years later my friends introduced me to a spot where they sell ofada rice but the ofada rice was not like the first one I had in Ogun State.
When I started my eating healthy eating/fitness journey I read a lot about healthy food choices in Nigeria and i saw ofada rice in more than two websites I had to go and read more on ofada rice because we all consider rice to be carbohydrate and if you want to lose weight, the first thing that will come to your mind is you have to reduce your intake of sugar which is the end result of carbohydrates.
In my research the benefit of Ofada rice are
- It helps weight loss, because you tend to get full easily when you eat it
- It cures constipation and aids digestio
- Also important for a healthy heart.
You can research more on it, Ofada rice is an amazing healthy choice than white rice.
To boil the ofada rice,
- pick stones and dirt from the ofada rice
- you have to wash well because of its dirtiness
- parboil the rice, then wash
- cook with hot water at the level of rice or until its soft
Enough said we can’t eat ofada rice without the sauce.. As a repentant from peppery foods(I used tomato for this sauce) and eating less oil, read my recipe on how I made egusi soup without oil (check out the blog posts)you would see the reason why you should reduce oil in the foods you take. With this recipe you will have your neighbours ask you that what are you cooking ‘cos the aroma will fill the whole house.
To make ofada sauce
- 5medium tomatoes
- 2 atarodo
- 3 long pepper(bawa)
- 2 red bell pepper
- 2 tablespoon of iru(locust beans)
- 1 large onion
- 1 teaspoon of salt
- Maggi (to your own taste, I used 2 cubes for mine)
- Dried fish
- Boiled eggs
- Other seasoning of your choice
- Divide the large onion into three
- Blend the pepper with part of the onion
- Heat up the palm oil in a pot for about 2 minutes
- Pour iru(locust beans) into the oil keep stirring for about a minute
- Add part of the onions and fish
- Pour in the ponmo and don’t stop stirring to avoid burning
- When the aroma blends add the blended mix
- Add salt and all other seasoning then stir
- Put the eggs into the pot
- Pour the remaining onion into the sauce
- Add little water and Cook for about 15 minutes
The sauce is READY
Serve with ofada rice. I would love to know your feed backs on this amazing sauce when you try it out.
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See you in the next post.. stay safe