Entree: Nigeria – Middle Belt – Ofada Rice and Ayamase Sauce (Unpolished local rice served with a fiery green pepper and palm-oil stew with assorted meats)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

- 2 cups (400 g) Ofada or unpolished short-grain rice
- 3 1/2 cups (830 ml) water
- 1 tsp (5 g) salt for rice
- 6 tbsp (90 ml) red palm oil
- 2 medium (300 g) yellow onions, 1 sliced, 1 roughly chopped
- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) chunks
- 1/2 lb (225 g) tripe (shaki), cleaned and chopped
- 8 oz (225 g) smoked mackerel or smoked fish, deboned and flaked
- 8 oz (225 g) cow skin (ponmo), cleaned and chopped
- 8 oz (225 g) green bell peppers, seeded and chopped
- 6 oz (170 g) scotch bonnet or habanero peppers, adjust to taste, seeded for less heat
- 1/4 cup (60 ml) iru or fermented locust bean
- 2 tbsp (30 ml) ground crayfish (optional)
- 2 tsp (10 g) ground red pepper (optional, for color)
- 2 Maggi or Knorr seasoning cubes
- 1 1/2 tsp (8 g) ground bouillon or to taste
- 1 tsp (5 g) freshly ground black pepper
- Salt to taste
- 1 lime or 1 tbsp (15 ml) vinegar for finishing (optional)
- Fresh basil or scent leaves (uwa/efinrin) if available, a handful

Instructions

1. Rinse the Ofada rice under cold water until water runs nearly clear. Combine rice, 3 1/2 cups (830 ml) water and 1 tsp (5 g) salt in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 20–25 minutes until water is absorbed and rice is tender. Fluff and keep warm.
2. Meanwhile, parboil the beef, tripe, and ponmo together in enough water to cover with one seasoning cube and a pinch of salt for 20–30 minutes until tender. Reserve 1 to 2 cups (240–480 ml) of the cooking liquid and drain the meats.
3. In a blender, pulse the green bell peppers, scotch bonnets, and the roughly chopped onion into a coarse puree; do not add water. Set aside.
4. Heat 6 tbsp (90 ml) palm oil in a heavy skillet over medium-high heat until it is hot and slightly smoking; lower to medium. Add the sliced onion and fry until deep golden and softened, about 6–8 minutes.
5. Add the pureed peppers to the skillet and fry in the palm oil, stirring frequently, until the mixture reduces, the oil rises to the top, and the raw smell is gone, about 15–20 minutes.
6. Stir in the iru (fermented locust bean), ground crayfish (if using), ground red pepper, and the drained cooked meats and smoked fish. Mix thoroughly to coat in the pepper oil.
7. Add 1 to 1 1/2 cups (240–360 ml) reserved meat cooking liquid to loosen the sauce to desired consistency. Crumble in the seasoning cubes, add ground black pepper, and simmer gently for 10–15 minutes so flavors meld. Adjust salt.
8. Tear in fresh basil or scent leaves if available and finish with a squeeze of lime or 1 tbsp (15 ml) vinegar to brighten the sauce. Simmer 1–2 minutes, then remove from heat.
9. Serve the ayamase sauce hot ladled over Ofada rice, making sure each portion gets assorted meats and oil-rich sauce.