Ofada rice
Ofada Rice is a traditional Nigerian rice variety commonly grown and eaten in southwestern Nigeria, especially among the Yoruba people. It is known for its natural aroma, slightly brown colour, and unique taste. It is often served with spicy stew called Ofada stew. Ofada rice is a local short-grain or mixed-grain rice variety cultivated mainly in Nigeria. It is not milled like regular white rice which gives it is brownish in color, Because of this, requires careful washing and longer cooking time. The rice is commonly wrapped and served in banana or plantain leaves in traditional settings.
- Time
- 1 hour
- Servings
- 1-2 servings
- Yield
- 2 plates
Ingredients
- 2 cups Ofada rice
- Water for washing and cooking
- Salt to taste
Method
- Pick through the rice to remove stones, husks, and debris.
- Wash thoroughly in clean water until the water becomes less cloudy.
- Repeat washing several times due to the natural bran content.
- Place washed rice in a pot and add enough water to cover it.
- Boil for 10–15 minutes to reduce strong aroma and remove excess starch.
- Drain and rinse again with clean water.
- Transfer the rice into a clean pot
- Add fresh water (about 1–2 cm above rice level).
- Add a pinch of salt if desired.
- Cook on medium heat until the rice becomes soft.
- Add small amounts of water if necessary during cooking.
- Allow to steam on low heat for 5–10 minutes after cooking.
Equipment
- Cooking pot or deep saucepan
- Blender or food processor
- Frying spoon (wooden or spatula)
- Knife and chopping board
- Sieve (optional, for draining meat stock)
- Stove or gas cooker