Cookbook:Ofada Rice

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Ofada Rice
CategoryRice recipes

Cookbook | Recipes | Ingredients

Ofada rice refers to a group of rice varieties from southwestern Nigeria, especially the Ofada community in Obafemi, Owode.[1] The rice is generally soaked and parboiled before being dried and sold, and this soaking process affects its final characteristics; rice that is soaked for days in cool water undergoes fermentation, which produces a strong and sometimes unpleasant odor, while rice soaked for a short period in warm water has no odor.[1]

Ofada rice is mostly cooked alone and eaten with a special soup called obe Ofada, made among the Yoruba people.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Pick the stones and dirt from the Ofada rice.
  2. Pour the rice into a bowl. Wash repeatedly with clean water until the water runs clear.
  3. Drain the rice completely, and transfer it to a pot.
  4. Add 4 cups of the water to the rice. Cook, uncovered, for about 12 minutes over medium-low heat.
  5. Remove the rice from the heat, and rinse it with water until it runs clear.
  6. Add 1 cup of water to the rice, and cook until the rice is soft. You’ll need to check on it every now and then to prevent burning or sogginess.
  7. Remove the rice from the heat, and drain away any excess liquid.
  8. Enjoy with ofada stew or ayamase.

References[edit | edit source]

  1. a b Adekoyeni, O; Fagbemi, S; Ismaila, A (2018-01-31). "Ofada Rice Identity, Physical Qualities and Processing Technology Options for Upgrading: A Review". Annual Research & Review in Biology. 23 (2): 1–9. doi:10.9734/ARRB/2018/38938.