Ofada Rice with Ofada Sauce


  • 200g Ofada (native) rice
  • 4 Large green bell peppers
  • 2 Large red bell pepper
  • 3 Medium onions
  • 3-4 habanero peppers (depends how well you can stand the heat) or any other hot pepper of your choosing
  • 250g Goat meat
  • 100g Tripe (aka shaki) (optional – I opted out of this one)
  • 2 pieces Cow skin (Ponmon) medium sized (optional – I opted out of this one)
  • 2oz Locust beans (aka Iru) (optional)
  • 100g Cray fish (ground)
  • 2 cups Palm oil
  • 2 cooking cubes
  • Salt to taste


  1. Wash and dice into small pieces the goat meat and optional tripe (shaki) and (cow skin) ponmon
  2. Place the meat in a medium sized pan, slice and add in ½ an onion, salt, 1 sstock cube and 1 chilli pepper
  3. Cook the meat for 30 minutes until tender
  4. Place the onions, green, red and chilli peppers in a blender and puree
  5. Place a saucepan on medium heat and add in the pureed mixture.  This will need to simmer for approximately 20-30 minutes until it is reduced and thickens in consistency
  6. In a third pan (be ready to do lots of washing up after cooking this!) place 2 cups of palm oil and cover with a lid.  This will need to blanch for about 15-20 minutes.  Blanching breaks down the palm oil and gives it  a more fluid consistency. Be aware, palm oil can smoke out your kitchen/home, so be sure to open as many windows as possible and turn on a fan
  7. After 15-20 minutes of blanching the oil, add in the pureed mixture, diced onions, locust beans, crayfish, stock cube and salt to taste
  8. Strain and add in the meat, tripe and cow skin
  9. Fry these together in the palm oil for another 15 minutes, stirring the ingredients occasionally
  10. Turn down the heat and allow the sauce to simmer and any water from the blended peppers to dry out.  The sauce should have a thick consistency when done.


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