Authentic Nigerian Ofada Rice

Ingredients

Ugwu leaves (optional)

1 cup, washed and chopped

Seasoning cubes

2

Salt

to taste

Crayfish

1/2 cup, ground

Onion

1 large, chopped

Scotch bonnet peppers

2, chopped

Locust beans (iru)

1 tablespoon

Dry fish

100g, deboned and shredded

Stockfish

100g, deboned and shredded

Assorted meat (beef, cow foot, tripe)

500g, cut into bite-sized pieces

Palm oil

1/2 cup

Ofada rice

2 cups

Instructions

1. Begin by washing the Ofada rice thoroughly under running water until the water runs clear. Parboil the rice in a pot of boiling water for about 10 minutes, then drain and set aside.
2. In a large pot, heat the palm oil over medium heat. Add the assorted meat and fry until well browned. Remove the meat from the pot and set aside.
3. In the same pot, sauté the chopped onion and Scotch bonnet peppers until they become fragrant. This should take about 2-3 minutes.
4. Add the stockfish, dry fish, locust beans (iru), and ground crayfish to the pot, stirring well to combine.
5. Return the browned meat to the pot, and add in the parboiled Ofada rice. Stir everything together until well combined.
6. Add enough water to the pot to fully cover the rice. Season with salt and seasoning cubes. Stir, then cover the pot.
7. Cook the rice on medium heat until it is tender and fully cooked through. This should take about 40-45 minutes. Be sure to check and stir occasionally to prevent the rice from sticking to the pot.
8. If you are using ugwu leaves, add them in during the last 5 minutes of cooking time.
9. Once the rice is cooked, remove the pot from heat and let it rest for a few minutes before serving. This allows the flavors to further meld together.
10. Serve your authentic Nigerian Ofada Rice hot, garnished with extra ugwu leaves if desired. Enjoy this delightful taste of Nigerian culture!