Ofada Rice with Ayamase (Green Pepper Stew)

How to Make It

1. 1

   Prepare and Cook the Ofada Rice

   Rinse the ofada rice 2–3 times in cold water until the water runs mostly clear. Place in a medium pot with 900 ml of water. Bring to a boil over high heat, then reduce to medium-low, cover tightly, and cook for 35–40 minutes until the rice is tender but still has a slight chew. Do not overcook — al dente texture lowers the glycaemic response. Drain any excess water and set aside.

   Tip: Soaking the rice for 30 minutes before cooking can reduce cooking time and further lower its glycaemic index. Ofada rice will always have a stronger, earthier aroma than regular rice — this is normal and desirable.
2. 2

   Blend and Roast the Pepper Base

   Combine the green bell peppers, scotch bonnet, shombo, and half the onion in a blender. Blend to a coarse, chunky paste — do not over-blend into a smooth purée, as texture is key to authentic ayamase. Pour the blended pepper into a dry non-stick pan or skillet over medium-high heat and stir-fry (without oil) for 8–10 minutes, stirring frequently, until most of the moisture has evaporated and the paste darkens slightly. This dry-roasting step deepens flavour and removes raw pepper bitterness.

   Tip: The pepper base should look thickened and smell fragrant before you add oil. Under-drying leads to a watery, poorly flavoured stew.
3. 3

   Bleach the Palm Oil

   In a heavy-bottomed pot or Dutch oven, heat the 80 ml of palm oil over medium-high heat for approximately 8–10 minutes with the lid off, until it transitions from deep orange-red to a clearer, golden amber colour with a slight greenish tinge. This 'bleaching' process is traditional for ayamase. Carefully add the sliced onion to the bleached oil and fry for 2–3 minutes until softened and lightly golden.

   Tip: Ensure your kitchen is well-ventilated when bleaching palm oil. Do not leave unattended. The oil is hot enough when a drop of water sizzles and evaporates instantly on contact.
4. 4

   Build the Ayamase Stew

   Add the iru (locust beans) to the oil and onion mixture and stir for 1 minute to release its aroma. Add the dry-roasted pepper paste, ground crayfish, and ehuru. Stir well to combine and fry everything together over medium heat for 5–6 minutes, stirring frequently to prevent sticking. Add the pre-boiled shaki (tripe) and ponmo, low-sodium seasoning cube, and half the salt. Stir, cover, and cook on low heat for another 8–10 minutes, allowing the proteins to absorb the stew flavours.

   Tip: Taste before adding more salt. The crayfish, iru, and bouillon cube already provide significant umami and saltiness. Restraint here is key for hypertension and heart health.
5. 5

   Finish the Stew

   Add the flaked smoked mackerel and halved hard-boiled eggs gently into the stew. Fold in the sliced uziza leaves (or spinach). Cook uncovered for a final 3–4 minutes on low heat. Taste and adjust seasoning minimally. The stew should be rich, thick, and deeply aromatic — not watery.

   Tip: Adding leafy greens at the very end preserves their chlorophyll, folate, and fibre content. Overcooking destroys these nutrients.
6. 6

   Plate and Serve

   Scoop a measured serving of ofada rice (approximately 150–180 g cooked per plate) into a bowl or onto a banana leaf for authenticity. Ladle a generous portion of the ayamase stew alongside or on top. Serve hot. For clinical portion control, the plate should be roughly half stew and proteins, half rice.

   Tip: For diabetes management, pairing the rice with the high-fibre pepper stew and protein slows glucose absorption. Avoid second helpings of rice; instead, increase the stew portion for satiety.