Entree: Nigeria – Lagos Street Food – Ofada Rice (Unpolished local short-grain Nigerian rice served with a spicy palm-oil pepper stew and assorted meats)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 3 cups (585 g) Ofada rice, rinsed
- 6 cups (1.4 L) water
- 1 tsp (5 g) salt, plus more to taste
- 1 lb (454 g) assorted beef and tripe, cut into bite-size pieces
- 3/4 cup (180 ml) red palm oil
- 2 large (about 300 g) red onions, one thinly sliced and one roughly chopped
- 4 green bell peppers, roughly chopped (about 480 g)
- 4 scotch bonnet or habanero peppers, stems removed (about 40 g)
- 2 medium (about 250 g) ripe tomatoes, roughly chopped
- 1 tbsp (15 g) iru (locust beans)
- 2 tbsp (30 g) ground crayfish
- 2 bouillon cubes (or 2 tsp / 10 g bouillon powder)
- 1 cup (240 ml) beef stock or water
- 2 hard-boiled eggs (optional)
- Vegetable oil for browning meat as needed

Instructions

1. Parboil the meat: place the assorted beef and tripe in a pot, add 3 cups (720 ml) water, 1/2 tsp salt, and one sliced onion; simmer until just tender (about 30–40 minutes). Reserve 1 cup (240 ml) of the cooking liquid, then drain and set meat aside.
2. Cook the Ofada rice: in a heavy pot, combine rinsed rice, remaining water, 1 tsp salt, and bring to a boil. Reduce heat to low, cover tightly, and simmer until water is absorbed and rice is tender, about 25–30 minutes. Turn off heat and let rest covered for 10 minutes.
3. Prepare the pepper purée: in a blender, pulse the chopped green bell peppers, scotch bonnet/habanero, chopped tomato, and the remaining chopped onion into a coarse purée; do not over-blend to keep texture.
4. Brown the meat and onions: heat a little vegetable oil in a large skillet or pot over medium-high heat. Add the parboiled meat and brown for 4–6 minutes. Remove meat and set aside. In the same pan, add a bit more oil if needed and sauté the thinly sliced onion until deeply caramelized.
5. Make the stew (ayamase): lower heat to medium, add the red palm oil to the caramelized onions and allow it to heat until fragrant. Carefully add the pepper purée (it may splutter), then add iru, ground crayfish, bouillon cubes, and the reserved meat cooking liquid or beef stock. Stir and simmer for 10 minutes until raw pepper taste reduces.
6. Combine and simmer: return the browned meat to the stew, cover, and simmer gently for 15–20 minutes until the meat is fully tender and the oil rises to the surface. Adjust seasoning with salt and additional bouillon if needed.
7. Finish and serve: plate generous portions of Ofada rice and ladle the hot ayamase stew over or alongside the rice. Garnish with halved hard-boiled eggs if using. Serve hot.