Nigerian Ofada Rice with Ayamase

Ofada rice with ayamase is a beloved Yoruba pairing of aromatic local rice and a deeply savory green pepper stew.

Reducing the blended peppers first keeps the stew concentrated while iru, palm oil, meat, and eggs build its characteristic depth.

Cool the warmed palm oil before uncovering and before adding any moist ingredients.

Serving Suggestions

Serve the stew generously beside the rice with boiled eggs and sliced plantain if desired.

Recipe Notes

Rice and stew keep separately for three days refrigerated; reheat the stew gently.

Nigerian Ofada Rice with Ayamase

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Earthy Ofada rice served with Nigerian green pepper ayamase stew, braised beef, tripe, and eggs.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Nigerian, Yoruba

Calories: 760

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Ofada Rice

• 2 1/2 cups Ofada rice picked over and rinsed
• 5 cups water plus more as needed
• 1 tsp fine salt

Ayamase Stew

• 8 medium green bell peppers seeded and chopped
• 4 whole green Scotch bonnet chiles stemmed
• 2 large yellow onions divided
• 1 cup red palm oil
• 1/4 cup iru or fermented locust beans rinsed
• 1 1/2 lb cooked beef and tripe cut into irregular pieces
• 2 cups beef stock
• 1 tbsp ground dried crayfish optional
• 1 tsp fine salt plus more to taste
• 4 large eggs hard-boiled and peeled

Equipment

• Large saucepan
• Blender
• Heavy Dutch oven
• Fine-mesh strainer

Method

 

Cook the Rice:

1. Cover the rinsed rice with the water and salt. Bring to a boil, then simmer covered for 35 to 45 minutes until tender.
2. Drain any excess water, cover, and rest for 10 minutes before fluffing.

Prepare the Pepper Base:

1. Blend the green peppers, chiles, and one onion to a coarse puree. Simmer in a wide pan for 20 to 25 minutes until much of the water evaporates.
2. Warm the palm oil carefully in a heavy covered pot over medium-low heat for 10 minutes until clearer, then remove from heat and cool for 10 minutes before uncovering.

Finish the Ayamase:

1. Return the oil to medium heat. Add the remaining sliced onion and iru and cook for 5 minutes. Carefully add the reduced pepper puree.
2. Cook for 20 minutes, stirring often. Add stock, beef, tripe, crayfish, salt, and eggs and simmer 20 to 25 minutes until cohesive and savory.

Nutrition

Calories: 760kcalCarbohydrates: 72gProtein: 36gFat: 38gSaturated Fat: 16gCholesterol: 185mgSodium: 980mgFiber: 7gSugar: 9g

Notes

• Keep water away from hot palm oil and allow it to cool before adding the pepper puree.
• Adjust the number of Scotch bonnets to taste; the stew should be aromatic as well as hot.