Cookbook:Ofada Rice
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| Ofada Rice | |
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| Category | Rice recipes |
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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]
- Pick the stones and dirt from the Ofada rice.
- Pour the rice into a bowl. Wash repeatedly with clean water until the water runs clear.
- Drain the rice completely, and transfer it to a pot.
- Add 4 cups of the water to the rice. Cook, uncovered, for about 12 minutes over medium-low heat.
- Remove the rice from the heat, and rinse it with water until it runs clear.
- 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.
- Remove the rice from the heat, and drain away any excess liquid.
- Enjoy with ofada stew or ayamase.
References[edit | edit source]
- ↑ 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.