Entree: Nigeria – Nigerian Party Food – Ofada Rice and Ayamase Sauce (Unpolished local rice served with a spicy green pepper and palm-oil stew often made with assorted meats and locust beans)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 2 cups (400 g) Ofada or unpolished brown rice
- 4 cups (950 ml) water for cooking rice
- 1 tsp (5 g) salt for rice
- 1 lb (454 g) assorted beef and offal, cut into bite-size pieces
- 2 cups (475 ml) beef stock or water for cooking meat
- 1 large onion, chopped (about 150 g)
- 3 green bell peppers, seeded and chopped (about 340 g)
- 8–10 green Scotch bonnet peppers, seeded and chopped (about 225 g)
- 1/2 cup (120 ml) red palm oil
- 1/4 cup (60 ml) neutral oil (optional for frying)
- 2 tbsp (30 g) iru locust beans, rinsed
- 1/3 cup (30 g) ground crayfish
- 8 oz (225 g) smoked fish, deboned and flaked
- 2 tsp (10 g) bouillon powder or 2 stock cubes, crushed
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying (as needed)

Instructions

1. Rinse the Ofada rice under cold water until the water runs clear. In a pot, combine rice, 4 cups (950 ml) water and 1 tsp (5 g) salt. Bring to a boil, reduce to a simmer, cover and cook until tender and water is absorbed, about 25–30 minutes. Fluff with a fork and keep warm.
2. Meanwhile, place the assorted beef and offal in a pot with 2 cups (475 ml) beef stock, 1/2 of the chopped onion, 1 tsp of salt, and simmer until the meat is tender, about 45–60 minutes. Reserve the cooking stock.
3. While the meat simmers, blend the green bell peppers, green Scotch bonnet peppers and remaining chopped onion to a coarse puree; set aside.
4. Heat the palm oil in a large skillet over medium heat until warm but not smoking. Add the iru locust beans and fry briefly until aromatic, then add the neutral oil if using.
5. Add the blended pepper mixture to the palm oil and fry over medium-high heat, stirring regularly, until the pepper mixture loses its raw smell and the oil begins to separate from the sauce, about 20–30 minutes.
6. Add ground crayfish and crushed bouillon to the sauce and stir to combine. If the sauce is too thick, add 1/2 cup (120 ml) reserved meat stock to loosen.
7. Add the cooked meat and any juices to the sauce, stir to coat, then add the flaked smoked fish. Simmer on low for 10–15 minutes to meld flavors. Adjust salt and pepper to taste.
8. If a drier, oil-separated finish is desired, increase heat briefly and stir until the oil rises and the sauce coats the meat. Serve the Ayamase hot alongside the Ofada rice.