Ofada Rice and Ayamase Stew

How to Make It

1. 1

   PREPARE THE OFADA RICE: Rinse the ofada rice 3–4 times in cold water until the water runs relatively clear. Soak in fresh cold water for 20 minutes. Drain. Add rice to a pot with 1.2 litres of water, bring to a boil, then reduce heat to low. Cook covered for 35–45 minutes, checking every 10 minutes and adding small splashes of water if it dries out too fast. Ofada rice takes longer and stays slightly firmer than regular rice. Once cooked, set aside covered.

2. 2

   BOIL AND SEASON THE ASSORTED MEATS: Place the beef (tripe, round beef, cow leg) and ponmo into a pot. Add half the sliced onion, 1 seasoning cube, and ½ tsp salt. Add just enough water to cover. Bring to a boil, reduce to medium heat, and cook for 45–60 minutes until all meats are fully tender. The tripe will take the longest. Drain and reserve the stock for the stew. Set meats aside.

3. 3

   BLEND THE PEPPER MIX: Combine the green tatashe, ata rodo (scotch bonnet), green shombo, and the remaining half onion in a blender. Blend to a coarse, slightly chunky consistency — do NOT blend smooth. Ayamase has texture. Set aside.

4. 4

   BLEACH THE PALM OIL: Pour the 200ml of palm oil into a dry, wide-based pot or frying pan over HIGH heat. Allow it to heat, uncovered and unwatched, until it shifts from deep red-orange to golden/clear — approximately 8–12 minutes. This is the bleaching process. The oil will smoke; ensure your kitchen is ventilated. Do not skip this step — unbleached palm oil will make the stew taste wrong. Once bleached, remove from heat and allow to cool for 3 minutes.

5. 5

   FRY THE BASE: Return the bleached palm oil to medium-high heat. Add the sliced onions and fry until golden and slightly caramelised, about 3 minutes. Add the iru (fermented locust beans) and stir vigorously for 1 minute — the aroma will intensify. This is the soul of the stew.

6. 6

   COOK THE PEPPER BLEND: Pour the blended green pepper mix into the hot oil. It will splatter — keep the heat at medium and stir frequently. Fry uncovered for 20–25 minutes, stirring every 3–4 minutes, until the raw smell is completely gone, the water has evaporated, and the oil begins to surface around the edges. The colour will deepen from bright green to a darker, slightly brown-tinged green.

7. 7

   BUILD THE STEW: Add the ground crayfish, the remaining seasoning cube, and salt. Stir well. Add the pre-boiled assorted meats and ponmo. Stir to coat all pieces thoroughly with the pepper base. Add 3–4 tablespoons of the reserved meat stock to loosen slightly. Allow to simmer on low-medium heat for 10 minutes.

8. 8

   ADD THE EGGS: Pierce the hard-boiled eggs all over with a fork (this allows the stew to penetrate). Add them to the pot whole. Spoon stew over the eggs and let everything simmer together on low heat for a final 8–10 minutes. Taste and adjust salt. The stew should be thick, oily, deeply green-brown, and intensely fragrant.

9. 9

   SERVE: If using banana leaves, lightly pass each leaf over an open flame for 10–15 seconds per side until pliable and slightly fragrant. Line individual plates or wrap parcels with the banana leaf. Scoop a mound of ofada rice into the centre, ladle Ayamase stew generously on top, and place one egg and a selection of assorted meats alongside. The banana leaf is not just aesthetic — it imparts a subtle earthy aroma to the dish.