Ofada Rice and Sauce (Vegan)

Ingredients

• 2 cups Ofada rice (brown rice)
• 6 medium Tomatoes
• 2 medium Red bell pepper
• 1 medium Green bell pepper
• 2 pepper Scotch bonnet pepper
• 1 large Onion
• 1/2 cup Palm oil
• 2 tbsp Locust beans (Iru)
• 1 cup Vegetable broth
• 1 tbsp Crayfish powder
• 1 tsp Salt

Instructions

1. 1Measure 2 cups of Ofada rice into a medium saucepan. Add 4 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, off the heat for 10 minutes.
2. 2While the rice cooks, prepare the sauce ingredients. Finely chop 1 large onion. Measure 1/2 cup of palm oil into a large, heavy-bottomed pot. Place the pot over medium-high heat (400°F / 200°C).
3. 3Add the chopped 1 large onion to the hot 1/2 cup of palm oil. Cook, stirring frequently, for 5-7 minutes, until the onion is golden brown and fragrant.
4. 4Prepare the pepper blend. Roughly chop 6 medium tomatoes, 2 medium red bell peppers, 1 medium green bell pepper, and 2 scotch bonnet peppers. Place these chopped vegetables into a blender. Blend until you have a smooth paste. Be careful when blending hot peppers.
5. 5Carefully add the blended pepper mixture to the pot with the sautéed onions and hot palm oil. Cook, stirring occasionally, for 20 minutes over medium heat (350°F / 175°C). The mixture will thicken and darken slightly.
6. 6Add 2 tablespoons of locust beans and 1 cup of vegetable broth to the pot. Stir well to combine. Continue to simmer, uncovered, for another 15 minutes over medium-low heat (300°F / 150°C), allowing the sauce to reduce and the flavors to meld. Stir in 1 tablespoon of crayfish powder and the remaining 1/2 teaspoon of salt.
7. 7Taste the sauce and adjust seasoning with more salt if needed. The sauce should be thick and the peppers should be well cooked down.
8. 8Serve the cooked 2 cups of Ofada rice with the Ofada sauce spooned over the top.

Substitutions

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