Originally posted on February 11, 2022 @ 7:00 pm

Ofada is a classy food native to the southwestern part of Nigeria. A lot of people reserve this rice for the elite during special occasions. The taste of the rice is deliciously good. Cooking ofada rice and stew is not as difficult as it seems. Ofada stew is also known as ayamase stew or designer stew. Ayamase stew is the local name for ofada stew.This recipe will cover cooking both the rice and the stew.

Health Benefits of Ofada Rice

The health benefit of ofada rice is numerous. It is healthier than polished rice, which is common in Nigeria. It is different from brown rice.

Ofada Rice
A picture of Ofada rice. Image Credit: @justofadaplace
  • Aids Digestion and intestinal bowel movement; ofada contains high fibre, easing digestion.
  • It helps to regulate blood sugar
  • Helps in weight loss
  • It contains lots of micronutrients that are suitable for bones.

How to Cook Ofada Rice and Stew

Ofada Rice and stew; Ayamase stew
Ofada Rice and Stew served with beans and plantain. Image from my kitchen 2019.

Ofada Rice

Ofada rice comes in different packages. Where you buy the rice determines how clean and dirt free it is. If you purchased your rice in the market, you might want to pick the stones and dirt as much as you can before cooking the rice. If you can’t go through this stress, you can get the stone and dirt-free ofada of your choice.

Easy fried rice recipe here

  • Place a pot on medium heat, add water, and leave to boil. Make sure the water can cook the rice. I prefer seiving the rice when cooked.
  • Add the ofada rice to the boiling water.
  • Add salt, a little vegetable oil, and stir.
  • Leave the rice to cook properly.
  • Strain the rice using a sieve
  • Your ofada rice is ready.

If you are using the rice bought from the market, you may want to parboil the rice. This will help to eliminate any stone left in the rice. The process is listed below.

  • Place a pot on medium heat, add water, and leave to boil. Make sure the water can cook the rice. I prefer staining the rice when cooked.
  • Add the ofada rice to the boiling water.
  • Allow the rice to boil; pour into a sieve and drain the water once it boils.
  • Pour the rice into a bowl and add water.
  • Use the sieve to scoop the rice into another bowl. If there are stones, you will see them settle( do this once and twice)
  • when the rice is clean, put a little water on the stove
  • Add salt to taste and a little groundnut oil. 
  • when the water boils, Add the cleaned ofada
  • Allow the rice to cook properly.
  • Remove from fire

The rice is usually served in a leaf. The leaf adds a unique taste to the rice.

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Ofada Stew

Ofada stew is called ayamase stew in Yoruba land. Ayamase stew is made using unripe pepper. I prefer to use ripe red pepper when making mine. The process is the same for either ripe or unripe pepper.

Ingredients for Ofada Stew

  • Pepper ( scotched bonnet pepper, chilli pepper, bell pepper, tomato is optional but I use tomato. Blend roughly)
  • Onions
  • Palm oil
  • Locust beans
  • Cooked or fried Beef/ chicken/ goat meat
  • Cooked Assorted meat
  • Cowskin ( when I buy cow skin in the market, I clean thoroughly and soak in saltwater overnight)
  • Crayfish

How to cook Ofada sauce

  • Turn on the stove and place a pot on medium heat
  • Pour palm oil in the pot
  • Cover the pot and allow the oil to fry for about 5minutes ( traditional ofada stew is cooked, bleaching the oil till it becomes white.)
  • Add locust beans and chopped onions to the oil. Fry for about 2minutes
  • Add the blended pepper, seasoning, a little salt and the cow skin. Allow it to cook till the water is almost dried.
  • Add assorted meat and beef/chicken/goat meat. Cover and allow to cook for about 5minutes.
  • Remove from fire and turn off the heat.

Once your ofada stew and rice are ready, serve and enjoy. I love adding beans and fried plantain to mine. You can also enjoy it with a cold zobo drink.

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