Ofada Rice With Assorted Meat & Chicken Sauce or Stewed Ugu Vegetable Soup

By Bamidele Wale-Oshinowo

Ofada rice or local rice is a quite nutritious variety you should treat your family to at lunch this weekend.

Ingredients: Ofada rice, blended pepper (tomatoes, tatashe, unripe chili, ripe chili and onions), assorted cow meat, chicken bits, seasonings, salt, olive oil, palm oil (African red oil) and pumpkin leaves.

Preparation

Ofada Rice

-Wash the ofada rice thoroughly; put in a pot, add boiling water, and parboil for 5 minutes. Drain the water and wash the rice thoroughly again.

-Put the rice back in the pot, add salt, a little olive oil, and boiling water, cook for a few minutes (until soft as desired)

Chicken and Meat Sauce

– Clean and wash the chicken and meat; this must be carefully and properly done

-Put in a big pot, add salt, chicken seasoning, other desired spices (garlic powder inclusive), onions and steam for 5 minutes, add boiling water and cook for another 30-40 minutes. Remove from pot, cut into small pieces and set aside.

-Blend the pepper combo (tomatoes, tatashe, unripe chili and onions). Do not blend until smooth.

– In a saucepan, over medium heat, put some palm oil, allow to heat for 1 minute, then add the blended pepper and fry for about 20-25 minutes. Add the chicken and assorted meat, meat or chicken stock, seasonings and cook for another 10-15 minutes.

Stewed vegetable

-Wash the pumpkin leaves thoroughly, slice and set aside

-Wash the pepper combo (tomatoes, big and small red pepper, onions) thoroughly and blend using a domestic pepper grinder (you need a mixture that is not smooth)

-Put a big pot over medium heat, add some palm oil, sliced onions, then the blended pepper and fry for about 15 minutes

-Add salt, seasonings, spices, meat or chicken stock, and then cook for another 10 minutes. Add the pumpkin leaves and steam for 5 minutes.

Serve your ofada rice with either sauce or vegetable soup, or both.

Image Credit: dobbyssignature.com