HOW TO COOK OFADA RICE AND STEW(all you need to know about bleaching the oil and all)

Ofada gets it name from the locally produced rice which is a special delicacy of the Western part of Nigeria. It is usually served with Ofada Rice. The sauce itself is called Ayamase, the pairing is however so perfect that when people talk about Ofada Rice they are automatically associating it with the Ayamase. Ingredients; 4 large green bell peppers (finely chopped) 2 large red ball peppers (finely chopped) 10 pieces of unripe habanero peppers (finely chopped) 1 big red onion (finely chopped) 1kg of assorted meat (Goat meat, Shaki, Ponmon, Beef, Stock fish) 2 cups of palm oil (or more) 2 stock cubes (maggi) 1 teasopoon of salt 1 locust been (a.k.a. iru, ogiri, okpei or dawadawa) 1/2 cup of crayfish 3 cups of ofada rice Procedure: To prepare the ofada rice; Wash the rice with cold water, transfer to a cooking pot and parboil for 10 minutes Drain the water using a sieve and wash again thoroughly preferable in running water Put the pot back of fire and add water just enough to cook the rice till its done Add a pinch of salt, then pour in the parboiled rice when the water begins to boil. Tips for bleaching red palm oil 1. Bleach the palm oil with a clean dry stainless steel pot. Aluminium pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil. 2. If possible, use a free flowing pure red palm oil. The congealed almost yellow ones contain some water. 3. Use low heat when bleaching the oil. This ensures that the oil is not very dark when done. 4. Do so in a well ventilated area. Turn on your kitchen extractor to remove the smoke as much as possible. Turn off your smoke alarm if any, you don't want everyone to know that you are cooking Ofada Stew. ;-) 5. Do not leave the pot unattended because the oil will catch fire if overheated. Check it constantly and turn off the heat once the bleaching is complete. 6. Do allow the oil to cool down a bit before adding the ingredients. This will prevent hot splashes of oil and will keep your food from burning due to the high temperatures. Before you cook Ofada Stew 1. Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers. 2. Grind the crayfish and the locust bean seasoning with a dry mill. Cooking Directions 1. Cook all the meat and fish with the stock cube till well done. 2. Pour the pepper blend into a separate pot and cook on high heat till all the water dries up. 3. Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It took me 12 minutes on low to medium heat to bleach the one in the video below. Your own time may vary depending on the type of heater you have and the quantity of oil. 4. Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper. 5. Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well. 6. Add salt to taste, leave to simmer and it is ready to be served. Serve with Ofada Rice. To get the full effects, line the plate with uma leaves. You can also use banana leaves. FOR INQUIRIES AND PURCHASE CONTACT: JOSETO FARMS LTD IS LOCATED AT: ONIGBEDU OFF LAGOS/ABEOKUTA EXPRESS ROAD, ONIGBEDU VILLAGE ITORI. OGUN STATE. TEL:+2348062735545 EMAIL:John@josetoglobalservices.com