Entree: Nigeria – Yoruba Southwest – Ofada Rice and Ayamase (Local unpolished Ofada rice served with a spicy green-pepper and assorted-meat stew)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 3 cups (600 g) Ofada rice or other unpolished short-grain brown rice, rinsed
- 6 cups (1.4 L) water (for cooking rice) plus extra for rinsing
- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) beef liver, trimmed and sliced
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 4 large eggs, hard-boiled and peeled, approx. 8 oz (225 g)
- 3/4 cup (180 ml) palm oil (red palm oil)
- 4 large green bell peppers, seeded and roughly chopped
- 8–10 green scotch bonnet or ata rodo peppers (adjust heat), stemmed
- 2 medium onions, divided (1 for blending, 1 sliced)
- 2 tbsp (20 g) ground crayfish
- 2 tbsp (30 g) iru (locust beans) or 1 tbsp (15 g) fermented soybean paste if unavailable
- 2 seasoning cubes (or 2 tsp / 10 g bouillon powder)
- 1 tsp (5 g) ground cayenne or to taste (optional)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil (for initial frying of meats)
- 1 cup (240 ml) water or beef stock (to adjust sauce consistency)

Instructions

1. Prepare proteins: In a pot, parboil stewing beef with a little salt and one sliced onion until tender, about 25–35 minutes; reserve the stock. Separately boil beef liver 5–8 minutes until firm, drain. Hard-boil eggs, peel, and set aside.
2. Cook the rice: In a large saucepan, combine rinsed Ofada rice and 6 cups (1.4 L) water. Bring to a boil, reduce heat to low, cover, and simmer 25–35 minutes until rice is tender and water is absorbed. Fluff with fork and keep covered to steam while you make the sauce.
3. Blend the peppers: In a blender, combine green bell peppers, green scotch bonnet peppers, and 1 medium onion and blend coarsely with a little water until a thick coarse puree forms. Do not over-water—Ayamase benefits from a chunky texture.
4. Fry down the palm oil: In a wide heavy skillet or pot, heat 3/4 cup (180 ml) palm oil over medium heat until hot but not smoking. Fry the blended pepper-onion mix in batches, stirring to avoid splatter. Cook, stirring often, until water evaporates and oil begins to separate from the pepper paste and darken slightly, about 15–20 minutes.
5. Finish the sauce: Add ground crayfish, iru (locust beans), seasoning cubes, and 1 cup (240 ml) reserved beef stock or water. Stir in parboiled beef, sliced liver, and flaked smoked mackerel. Cook on low for another 10 minutes to meld flavors. If sauce is too thick, add a little more stock. Adjust salt and heat with ground cayenne if desired.
6. Crisp and brown (optional): For additional texture, in a small pan heat 2 tbsp (30 ml) vegetable oil and briefly brown any extra stewed meat or offal, then add to the sauce.
7. Assembly: Serve scoops of hot Ofada rice on plates and ladle generous portions of Ayamase over and around the rice. Halve or quarter the boiled eggs and place on top or alongside the sauce.
8. Serve: Serve immediately while hot with water or palm-wine beverage; Ayamase is traditionally enjoyed very spicy and concentrated—pair with additional steamed greens or plantains if desired.