Ofada Rice and Ayamase

Local brown rice with a fiery green pepper stew.

Ingredients

• 3 cups Ofada rice
• 8 Green bell peppers
• 6 Green chilies
• 500 g Beef
• 300 g Tripe
• 3 tbsp Locust beans
• 1 cup Red palm oil
• 2 Onions
• 4 Boiled eggs
• 2 tsp Salt
• 6 cups Water

Method

1. Wash the rice — Rinse ofada rice several times; its husk gives the distinctive earthy aroma.
2. Blend the peppers — Blend the green peppers, chilies and onion coarsely and drain off excess water.
3. Bleach the palm oil — Heat the palm oil until it turns clear and stops smoking — this bleaching is what makes ayamase, and needs good ventilation.
4. Fry the base — Cool the oil slightly, then fry the onion and locust beans.
5. Add the pepper — Add the blended pepper and fry 30 minutes until the oil rises above it.
6. Add meats — Add the cooked beef and tripe and simmer 20 minutes.
7. Ayamase is ready — Serve with the rice, wrapped in leaves if you have them, and boiled eggs.

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