Main CourseDinnerLunch

Ofada Rice and Sauce

Name: Ofada Rice and Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4人分
Cuisine: nigerian
Ingredients: 2 カップ ofada rice; 4 カップ water; 0.5 小さじ salt; 3 個 bell pepper red, roughly chopped; 2 個 scotch bonnet pepper roughly chopped; 1 個 red onion roughly chopped; 2 個 tomato medium, roughly chopped (お好みで); 0.75 カップ palm oil; 2 大さじ Fermented African Locust Beans (Iru) fermented (iru); 100 g smoked catfish shredded, bones removed; 250 g beef boiled and cut into small pieces; 150 g cow skin boiled and cut into small pieces (ponmo) (お好みで); 1 大さじ crayfish powder; 2 個 bouillon cube crushed

Ofada rice is a traditional Nigerian dish featuring a unique, unpolished local rice served with a spicy, palm oil-based stew. This recipe delivers an authentic taste with smoked fish and assorted meats, making it a hearty and flavorful main course.

Forkinによるオリジナルレシピ

合計時間: 1 時間 30 分
人数: 4
難易度: 普通

アレルゲン情報： 甲殻類、魚を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

rice

2 カップofada rice
4 カップwater
0.5 小さじsalt

sauce

3 個bell pepper, red, roughly chopped
2 個scotch bonnet pepper, roughly chopped
1 個red onion, roughly chopped
2 個tomato, medium, roughly chopped(お好みで)
0.75 カップpalm oil
2 大さじFermented African Locust Beans (Iru), fermented (iru)
100 gsmoked catfish, shredded, bones removed
250 gbeef, boiled and cut into small pieces
150 gcow skin, boiled and cut into small pieces (ponmo)(お好みで)
1 大さじcrayfish powder
2 個bouillon cube, crushed

調理器具

serving spoon · blender · large pot · cutting board · knife

作り方

手順

1
Wash the ofada rice thoroughly several times until the water runs clear, then set aside.
約5 分
調理のヒント： Washing helps remove excess starch and impurities from the unpolished rice.
2
Combine the bell peppers, scotch bonnet peppers, and roughly chopped red onion in a blender and blend into a coarse paste. If using, add the tomatoes.
約5 分
調理のヒント： Do not blend too smoothly; a slightly chunky texture is desired for the sauce.
3
Pour the blended pepper mixture into a pot and boil over medium-high heat until most of the water has evaporated and the mixture has thickened considerably.
約15 分
調理のヒント： This step concentrates the flavors and removes excess moisture.
4
In a separate large pot, heat the palm oil over medium heat until it starts to smoke slightly. This is crucial for the authentic flavor.
約5 分
調理のヒント： Ensure good ventilation as the smoking palm oil can be pungent.
5
Carefully add the fermented locust beans to the hot palm oil and fry for 1-2 minutes until fragrant.
約2 分
調理のヒント： The locust beans add a distinct umami flavor to the sauce.
6
Pour the boiled pepper mixture into the palm oil and locust beans, stirring well to combine.
約1 分
7
Add the shredded smoked catfish, boiled beef, and cow skin (if using) to the sauce.
約1 分
8
Season the sauce with crayfish powder, crushed bouillon cubes, and salt to taste.
約1 分
調理のヒント： Adjust seasoning as needed, tasting periodically.
9
Reduce the heat to low, cover the pot, and let the sauce simmer for 20-25 minutes, stirring occasionally, until the oil separates and floats to the top.
約25 分
調理のヒント： This separation of oil indicates the sauce is well-cooked and the flavors have melded.
10
While the sauce simmers, cook the washed ofada rice. Place the rice in a pot with water and a pinch of salt.
11
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender and the water has been absorbed.
約30 分
調理のヒント： Ofada rice can be firmer than regular rice; ensure it's cooked to your preferred texture.
12
Serve the cooked ofada rice hot with generous spoonfuls of the spicy ofada sauce.
調理のヒント： Traditionally served on a leaf wrapping, but a plate works just fine.

おいしく保存

保存方法

Store leftover ofada rice and sauce separately in airtight containers in the refrigerator.

温め直し

Reheat rice and sauce separately on the stovetop or in the microwave until thoroughly hot. Add a splash of water to the rice if it seems dry.