Dairy-Free Ofada Rice and Sauce

Instructions

1. 1Measure the 2 cups of Ofada rice into a medium saucepan. Add enough water to cover the rice by at least 5.08 cm. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, off the heat for 5 minutes.
2. 2While the rice is cooking, prepare the peppers and onion. Remove the stems from the 2 medium Green bell peppers, 2 medium Red bell peppers, and 2 small Scotch bonnet peppers. Cut the bell peppers and Scotch bonnets into large chunks. Peel and quarter the 1 medium Onion. Place the chopped bell peppers, Scotch bonnets, and onion into a blender. Blend until the mixture is smooth.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 1/2 cup of Palm oil. Once the oil is hot, add the 2 tablespoons of Locust beans (Iru). Cook for 2-3 minutes, stirring occasionally, until the locust beans are fragrant.
4. 4Carefully add the blended pepper mixture to the hot palm oil in the pot. Cook, stirring frequently, for 10-15 minutes, or until the mixture has darkened slightly and the raw pepper smell has disappeared. This indicates the peppers are well-sautéed.
5. 5Stir in the 1/2 cup of Smoked fish flakes and the 2 tablespoons of Ground crayfish. Pour in the 2 cups of Beef broth. Bring the sauce to a boil over high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the flavors have melded. The sauce should coat the back of a spoon.
6. 6Stir in the 1 teaspoon of Salt. Taste the sauce and add more salt if needed.
7. 7Serve the thickened Ofada sauce generously over the cooked 2 cups of Ofada rice.

Related Guides