Ofada Rice and Sauce

Ingredients

• 2 cups Ofada rice
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 2 Scotch bonnet peppers
• 2 tablespoons Locust beans (Iru)
• 0.5 cup Palm oil
• 1 lb Beef
• 1 large Onion
• 2 tablespoons Crayfish (ground)
• 2 Beef bouillon cubes
• 1 teaspoon Salt
• 4 cups Water

Instructions

1. 1Measure the 2 cups of Ofada rice into a medium saucepan. Add 4 cups of water and 1 beef bouillon cube. Bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Let stand, covered, off the heat for 5 minutes.
2. 2While the rice cooks, cut the 1 lb of beef into 1-inch cubes. Place the beef in a small pot with 1/2 teaspoon of salt and the remaining 1 beef bouillon cube. Cover with water and bring to a boil over high heat (212°F / 100°C), then reduce heat to medium (350°F / 175°C) and simmer for 20-25 minutes, or until the beef is tender. Drain the beef, reserving 1/2 cup of the beef broth.
3. 3Prepare the pepper base: Cut the 1 medium green bell pepper and 1 medium red bell pepper into large pieces, removing the seeds. Cut the 2 Scotch bonnet peppers in half (wear gloves if sensitive). Peel and quarter the 1 large onion. Place the prepared bell peppers, Scotch bonnet peppers, and onion in a blender or food processor. Pulse until you have a coarse paste.
4. 4Heat the 0.5 cup of palm oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Carefully add the blended pepper mixture. Cook, stirring occasionally, for 10 minutes, until the mixture darkens slightly and the raw pepper smell dissipates.
5. 5Add the 2 tablespoons of locust beans (Iru) and the 2 tablespoons of ground crayfish to the pot. Stir well and cook for another 5 minutes, stirring frequently, until fragrant.
6. 6Pour the reserved 1/2 cup of beef broth into the pot with the pepper mixture. Add the cooked beef and 1/2 teaspoon of salt. Stir everything together. Bring the sauce to a simmer over medium heat (350°F / 175°C), then reduce heat to low (250°F / 120°C) and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
7. 7Serve the hot Ofada rice with the Ofada sauce spooned over the top.

Related Guides