Ofada Rice with Ayamase Stew

🛒 Ingredients

• Ofada Rice 200 g · 250 kcal
• Palm Oil 35 g · 315 kcal
• Beef Tripe (Shaki) 40 g · 40 kcal
• Cowhide (Ponmo) 40 g · 40 kcal
• Mixed Bell Peppers 40 g · 12 kcal
• Scotch Bonnets (Ata Rodo) 5 g · 2 kcal
• Onions 20 g · 8 kcal
• Locust Beans (Iru) 5 g · 20 kcal
• Ground Crayfish 5 g · 20 kcal
• Seasoning Cubes 2 g · 5 kcal

👨‍🍳 Instructions

1. First, sort through the Ofada rice to remove any stones or impurities, then wash it thoroughly multiple times until the water runs clear. Soak the cleaned rice in water for about 30 minutes to reduce cooking time.
2. Boil the assorted meats (beef tripe and cowhide) with some sliced onions, seasoning cubes, and salt until tender. Drain the broth and reserve it for the stew, then cut the cooked meats into smaller pieces.
3. Blend the bell peppers, scotch bonnets, and about half of the onions until smooth. In a separate pot, cook the soaked Ofada rice with enough water and a pinch of salt until tender but still firm, then drain and set aside.
4. Heat the palm oil in a clean pot over medium-high heat until it starts smoking (bleaching). Be cautious and ensure good ventilation. Once bleached, let it cool slightly to prevent burning, then add the remaining sliced onions and fry until translucent.
5. Add the blended pepper mixture to the pot and fry, stirring occasionally, until the water evaporates and the oil separates and floats on top. This can take 20-30 minutes.
6. Stir in the locust beans, ground crayfish, remaining seasoning cubes, and salt to taste. Add the cooked assorted meats and a little of the reserved meat broth if the stew is too thick. Simmer for another 10-15 minutes, allowing the flavors to meld.
7. Serve the Ofada rice hot, traditionally wrapped in 'ewe eran' (Marantaceae leaves) or banana leaves, alongside generous portions of the spicy Ayamase stew.