Ofada Rice and Ata Dindin (Dairy & Nut Free)

Instructions

1. 1Measure the 2 cups of Ofada rice into a medium saucepan. Add enough cold water to cover the rice by at least 5.08 cm. Bring 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. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
2. 2While the rice is cooking, prepare the pepper base. Cut the tops off the 4 large Red bell peppers and remove the seeds. Cut the 2 small Scotch bonnet peppers in half (wear gloves if sensitive). Peel the 1 large Onion. Place the prepared red bell peppers, scotch bonnet peppers, and onion into a blender. Blend until the mixture is completely smooth.
3. 3Place a large, heavy-bottomed pot on the stove over medium-high heat (190.6°C / 190°C). Add the 1/2 cup of Palm oil and heat until it shimmers, about 3-4 minutes.
4. 4Carefully add the 2 tbsp of Locust beans (Iru) to the hot palm oil. Sauté for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to let them burn.
5. 5Pour the blended pepper mixture into the pot with the palm oil and locust beans. Stir well. Cook over medium heat (148.9°C / 150°C) for 15-20 minutes, stirring frequently, until the sauce thickens and the oil begins to separate and rise to the surface. You will see distinct layers of oil and sauce.
6. 6Add the 1 cup of Smoked fish, 1 tsp of Salt, and the 2 cubes of Seasoning cubes to the sauce. Stir everything together until the seasoning cubes have dissolved and the fish is incorporated.
7. 7Reduce the heat to low (121.1°C / 120°C) and let the Ata Dindin simmer gently for another 10-15 minutes, uncovered, allowing the flavors to meld. Stir occasionally to prevent sticking.
8. 8Serve the hot Ata Dindin spooned over the fluffy Ofada rice.

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