Ofada Rice and Sauce

Ingredients

• 2 cups Ofada Rice
• 0.5 cup Palm Oil
• 2 tbsp Locust Beans (Iru)
• 2 medium Red Bell Pepper
• 2 small Scotch Bonnet Pepper
• 1 medium Onion
• 8 oz Beef (cooked)
• 4 oz Smoked Fish
• 1 tbsp Ground Crayfish
• 1 tsp Salt
• 4 cups Water

Instructions

1. 1Measure the 2 cups of Ofada Rice into a medium saucepan and rinse it under cold running water until the water runs clear. Add the 4 cups of water to the saucepan, bring to a boil over high heat (212°F / 100°C), then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and the water is absorbed. Turn off the heat and let the rice steam, covered, for 10 minutes.
2. 2While the rice cooks, prepare the sauce ingredients. Cut the 2 medium Red Bell Pepper and 1 medium Onion into large chunks. Remove the stems from the 2 small Scotch Bonnet Pepper. Place the chopped red bell pepper, onion, and whole scotch bonnet peppers into a blender and pulse until you have a coarse puree. Set aside.
3. 3In a large, heavy-bottomed pot, heat the 0.5 cup of Palm Oil over medium heat (350°F / 175°C). Add the 2 tbsp of Locust Beans (Iru) and sauté for 1-2 minutes until they are fragrant, stirring constantly.
4. 4Carefully add the blended pepper mixture to the hot palm oil in the pot. Cook, stirring occasionally, for 15 minutes over medium heat (300-350°F / 150-175°C), until the sauce has thickened slightly and the raw pepper smell has reduced.
5. 5Add the 8 oz of cooked Beef, 4 oz of Smoked Fish, and 1 tbsp of Ground Crayfish to the pot with the pepper mixture. Stir everything together and continue to simmer for another 10 minutes over medium-low heat (275-300°F / 135-150°C), allowing the flavors to meld.
6. 6Season the sauce with 1 tsp of Salt. Stir well to combine. Taste and add more salt if needed, but be cautious as the smoked fish can be salty.
7. 7Serve the Ofada Sauce hot over the cooked 2 cups of Ofada Rice.

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