How to Cook Nigerian Ofada Rice and Ayamase Sauce

If you’re craving a dish that’s rich, flavorful, and uniquely Nigerian, look no further than the iconic combination of Ofada rice and Ayamase sauce. This duo is a beloved staple in Nigerian cuisine, celebrated for its earthy flavors and aromatic appeal. Whether you’re preparing it for a festive gathering or a quiet dinner, this guide will walk you through the process of making this delectable meal.

What is Ofada Rice?

Ofada rice is a locally grown Nigerian variety of rice known for its distinct aroma, nutty flavor, and unpolished grains. Unlike regular white rice, it retains its husk and nutrients, making it a healthier option. When paired with Ayamase sauce, it becomes a true culinary delight.

What is Ayamase Sauce?

Also known as “Designer Stew” or “Green Pepper Stew,” Ayamase sauce is a spicy, flavorful sauce made from green bell peppers, scotch bonnet, and assorted meats. It is rich, smoky, and perfectly complements the subtle flavor of Ofada rice.

Ingredients for Ofada Rice

• 2 cups Ofada rice

• Water for boiling

• Salt to taste

Ingredients for Ayamase Sauce

• 8–10 green bell peppers

• 2–3 scotch bonnet peppers (adjust to taste)

• 1 medium onion

• 1/2 cup palm oil

• 1 cup assorted meats (shaki, pomo, beef, etc.)

• 1/2 cup ground crayfish

• 2 tablespoons locust beans (iru)

• 2 seasoning cubes

• Salt to taste

Step-by-Step Recipe

Cooking Ofada Rice

1. Rinse the Rice: Wash the Ofada rice thoroughly in cold water to remove excess starch and impurities.

2. Boil the Rice: Bring water to a boil in a pot, then add the washed rice. Cook on medium heat until tender.

3. Drain and Steam: Once the rice is cooked, drain any excess water and steam on low heat for a few minutes. Add a pinch of salt to taste.

Preparing Ayamase Sauce

1. Blend the Peppers: In a blender, combine green bell peppers, scotch bonnet peppers, and half the onion. Blend coarsely; you don’t want it too smooth.

2. Bleach the Palm Oil: Heat the palm oil in a pot until it becomes clear and smokey. (Ensure proper ventilation while doing this.)

3. Sauté Onions: Add the remaining sliced onion to the oil and fry until golden brown.

4. Add the Blended Mixture: Pour the blended pepper mixture into the pot and fry for 15–20 minutes, stirring occasionally.

5. Season the Sauce: Add ground crayfish, locust beans, seasoning cubes, and salt. Stir well.

6. Add Assorted Meats: Toss in your pre-cooked assorted meats and let them simmer in the sauce for an additional 10–15 minutes.

7. Adjust Consistency: If the sauce is too thick, add a little water or meat stock to achieve your desired consistency.

Serving Suggestions

Spoon the Ayamase sauce generously over the steamed Ofada rice and serve hot. Pair it with fried plantains or a side of coleslaw for a complete meal.

Why You’ll Love This Dish

• Bursting with Flavor: Ayamase sauce offers a perfect balance of heat, umami, and smokiness.

• Healthy Choice: Ofada rice is a more nutritious option compared to polished white rice.

• Authentically Nigerian: This meal is steeped in tradition and perfect for special occasions.

Want More Tips?

Subscribe to our membership page for exclusive recipes, cooking tips, and inspiration from Nigerian cuisine.

Advertise With Us

Looking to reach food lovers and culinary enthusiasts? Advertise with us today and showcase your brand to a global audience passionate about great food.