Skip to main content

Ofada Rice and Ofada sauce

                                        
Hmm it's time to go to our local dish. The  Ofada rice and it's sauce, mostly eaten by Yorubas in western nigeria. It's one of the nutritious food of the Yorubas. 
Health tip: Ofada rice is very good for your health,its very good for Diabetes,high cholestrol in both young and old people,You can eat at home and also at events. Here are 
INGREDIENTS
Local rice 
Moi moi leaves 
Sauce: 
Dry pepper 
Dry shombo 
Dry tatashe (red pepper)
Dry rodo (chilli)
Fresh tomatoes 
Onions 
Assorted meat 
Eru or dawa dawa(locust bean) 
Dried crayfish 
Grinded crayfish 
Salt 
Palm oil 
Stock cubes
METHOD OF PREPARATION
Step1. Soak all the dried pepper in hot water for 4-5hrs 
2. Blend the pepper onions and tomatoes not too smooth 
3. Now pour enough not too much though, palm oil in a pot and add chopped onions to fry (asthmatic persons should beware in this step in other not to choke)
4. Add the blended pepper and allow to cook for some time to be pasty (why? It's because to remove the sour taste, don't cover the pot in this procedure).
5. Meanwhile, wash your rice thoroughly and boil. You can add onions for more taste and also salt. 
6. Now, add crayfish, dried crayfish eru (locust beans),assorted meat, stock cubes, little salt, and beef stock or water. And allow to cook for a while
7.cook on low heat (simmer) afterwards, it brings a pleasant aroma you will love. 
8. Note serve with moi moi leave and garnish with plantain  



Comments

Post a Comment

Popular posts from this blog

EWA OLOYIN (HONEY BEANS PORRIDGE)

                                  Ewa oloyin (Honey beans) Honey beans is a light brown, kidney shaped beans popularly known in Yoruba as ewa oloyin, it's one sweetest beans in Nigeria. Now, let me just give you one tip I learnt from my grandma I noticed she uses lots of onions to cook ewa oloyin. So basically, onions is key in cooking beans. But I notice most people doesn't like eating beans that's because it's not well garnished with so many orisisi (enough ingredient) lol...make your beans more delicious to eat, so below are what to use to get a nutritious ewa oloyin. INGREDIENTS; 3 cups of honey beans 400g Beef or chicken (shredded)  1 cup Shrimps 3 medium bulbs onions  50g carrot 3 cooking spoons palm oil Stock cube (use Maggi crayfish) 1 tablespoon Grounded pepper(ata gungun)  1/2 teaspoon salt Ugwu  Pomo (cut in small sizes) PREPARATION;...
1 comment
Read more

Unique Nigerian Dish, Ondo state: pupuru delicacy)

      Pupuru is commonly consumed by the people of riverine area of the western, southern,eastern and middle belt of Nigeria where it is known as "Ikwurikwu". It is an African traditional fermented smoked dried cassava food commonly consumed in south western Nigeria most especially people of Ondo State. It is not like garri, lafun or fufu which are all locally made from cassava but it has cassava as a common ingredient. The technology of  'pupuru' processing originated from ilaje people of the rivernine area of Ondo state.        The traditional processing of cassava into pupuru involves first peeling the bark of the casava tubers and then steeping of the peeled tubers into pots partly buried in holes dug by flowing river or stream usually close to the cassava farm for between 4 to 6 days to allow fermentation to occur then is taken in sacks or jute bags to drain off the water .It is mashed moulded into balls and smoked dry to...
1 comment
Read more

RECIPE OF THE WEEK (EGUSI/MELON SOUP)

The recipe of the week is Melon/Egusi soup as most people know it. It is eaten all around West African Countries. The Yoruba’s call it Efo Elegusi, the Igbo’s Ofe Egusi and Hausa’s Miyan Gushi. In your opinion, which west African tribe makes the best egusi/melon soup? #recipeoftheweek #iCuisine #itunucuisine. Let us know your thoughts in the comment section below.
Post a Comment
Read more