For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation (Romans 10:10).
“Heart” in the above verse refers to the human spirit; that’s the core of your nature the real you.
You’re a spirit being.

This is why you have to nurture and develop your spirit, because it’s through your spirit that you make contact with God.

Welcome back, how has the week been? Hope great?
In today’s article i will be discussing with you all on a dish called “Ofada Rice”. Sit back and feel at home while i proceed.

Ofada rice as the name goes is a name for a heritage variety of rice mostly grown in south-west Nigeria. It is grown exclusively in Ogun State, a state in Southwestern Nigeria.
Ofada Rice was named after the town Ofada in Ogun State. This dish are mostly blends, and are not indigenous to Africa, and are often served with a vegetable stew. But the preferred stew for the ofada rice is Ayamase Stew.

Ofada rices are mostly blends, and usually contain Oryza glaberrima (African rice) as well as the more common Oryza sativa Asian rice, and may be categorized as either brown/red Ofada or white Ofada
on the basis of unmilled seed colour.

Grain size, shape, and shade vary.
Ofada rice is unpolished. As African rice is more difficult to mill and polish, some or all of the rice brand is left on the grain, strengthening the flavour and making it more nutritious.

Brown ofada rices are often very highly aromatic, whereas white
ofada rice is typically non-aromatic. They are also known for swelling in size when cooked. It is sometimes processed using fermentation, which adds an aromatic quality to the product.
it is sometimes served at classy parties.

Ofada rice has been grown in Ogun State since the 1940s. It is not indigenous to Africa. It was said to have been smuggled by a soldier into Nigeria when the soldier returned from Asia and
planted the rice in Ofada.
The starch in Ofada rice can be used in pharmaceutical delivery.

i. 4 Cooking Spoons of Palmoil
ii. 8 or more Red scotch bonnet pepper(Ata rodo)
iii. 1 Green bell pepper
iv. 2 Heaped tablespoon of Locust beans (Iru)
v. 500g Assorted meat
vi. Crayfish: 3 tablespoon (Ground)
vii. 1 Red Onion
viii. Seasonion Cubes (to taste)
ix. 500g Ofada Rice
x. 3 (Red Bell pepper a.k.a Tatashey)
xi. Salt to taste
xii. Water (for preparation)

1. Wash the Assorted meat with
clean water and dice into small bits, then place in a medium sized pan. Add the seasoning cubes, salt and pepper to taste, add well chopped onion and 2-3 cups of water. Allow to cook till tender for about 30 mins. Set aside.

2. Deseed the Red bell
Pepper and the Red Scotch Bonnet, Wash them thoroughly with clean water and place in a blender. Blend partly rough.

3. When that is done Pour the pepper puree in an empty sauce pan, cook till all the liquid evaporates leaving the puree a well concentrated puree. Then Set aside.

4. Before you cook the Ofada rice, remove the stones from it, Wash the sorted rice severally with clean water and place in another clean sauce pan. Add some water just enough to cover the rice. Parboil it for 10 mins and sieve it out into a clean bowl.

5. Wash the parboiled rice with clean water and turn it back into the sauce pan. Add enough water to carry it to be well cooked and soft, add some salt and place back on heat.

That’s it with the Ofada rice. Now lets see how we can make the sauce!

6. In a clean empty medium sized pan, Heat the palmoil for about 10-13minutes (this process is called and known as the bleaching process). Bleaching is best done in a well ventilated kitchen. ( mind you the oil must not be too bleached because bleaching oil is not good for the health and it is not advisable).

7. Now Add the pepper puree and Iru, stir fry for 5 minutes, Add the assorted meat stock, seasonings cubes, salt, pepper, including
the Crayfish (Whole and ground). Taste to see if you need some more salt etc if yes add to taste, then Stir and cover it. Reduce the heat and allow to simmer for about 15 minutes. Before bring it down.

Serve With The Ofada Rice Or Serve With Pounded Yam!


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