Ofada Rice with AyamaseGreen Pepper Stew
A common version of local rice dish served with a deeply savory green pepper stew enriched with red palm oil and fermented locust beans. The stew is cooked until the oil separates, giving it the bold finish associated with this recognizable pairing.
Prep
25m
Cook
1h 20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 500gOfada Rice (rinsed)
Beef
- 500mlWater
Rice
- 1lWater
Beef
- 4gSalt
Stew
- 6gSalt
Beef
- 500gBeef Chuck (cut into chunks)
Stew
- 120mlRed Palm Oil
- 350gGreen Bell Pepper (roughly chopped)
- 20gScotch Bonnet Chili (roughly chopped)
Beef
- 80gOnion (roughly chopped)
Stew
- 120gOnion (roughly chopped)
- 35gFermented Locust Bean
Beef
- 2pcsBouillon Cube
Stew
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef chuck, onion, bouillon cubes, salt, and water in a pot. Simmer at about 95°C (205°F) until the beef is tender. Reserve the meat and broth.
- 02
Blend the onion, green bell pepper, and scotch bonnet chili until mostly smooth.
- 03
Heat the red palm oil in a wide pot over medium heat until it loosens and turns clear-looking.
- 04
Add the blended pepper mixture and cook slowly, stirring often, until it reduces well and the oil starts to separate.
- 05
Stir in the fermented locust bean, salt, and black pepper.
- 06
Add the cooked beef chuck with enough reserved broth to loosen the stew and simmer until thick, glossy, and well seasoned.
- 07
Cook the ofada rice in the water, bringing it to 100°C (212°F) and then reducing to a gentle simmer until tender. Drain if necessary.
- 08
Serve the ofada rice with the ayamase and beef.
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