Ofada stew with ofada rice

Method

1. 1

   Step 1

   Boil the rice in the water with a pinch of salt until tender, about 35–40 minutes, then drain.

   • 40 min
   • medium-low heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Blend the green peppers (opens in a new tab), chillies and chopped onion (opens in a new tab) coarsely. Boil the purée in a pot until the water has evaporated.

   • 15 min
   • medium heat
   • Blender (opens in a new tab)
3. 3

   Step 3

   Heat the palm oil (opens in a new tab) in a heavy pot with the lid ajar and windows open until it turns pale (about 8 minutes), then turn off the heat and let it cool for 5 minutes.

   • 13 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Bleaching palm oil produces heavy smoke — ventilate well, never leave it unattended and keep a lid nearby. Skip this step and use the oil unheated if in doubt.

4. 4

   Step 4

   Return to medium heat, fry the sliced onion (opens in a new tab) and iru for 2 minutes, add the pepper paste and fry, stirring often, until it darkens and the oil separates.

   • 15 min
   • medium heat

   

5. 5

   Step 5

   Add the cooked meat, crayfish and salt and fry 5 minutes more. Add the boiled eggs (opens in a new tab), if using, and serve with the rice.

   • 5 min
   • medium-low heat