Ofada rice with Ayamase sauce is one of the many delicious meals in Nigeria. This meal is in a class of its own.
This dish is bold, rich, and full of that authentic Yoruba flavor that hits the soul.
The smoky Ofada rice and spicy green pepper stew with assorted meats and boiled eggs? It’s not just food, it’s an experience.
If you’ve ever had Ayamase before, you know what I’m talking about. If you haven’t? Oh, you’re in for a treat.
Let me walk you through how I make this unforgettable Nigerian dish at home.
First, What Is Ofada Rice?
Ofada rice is a type of local Nigerian rice.
It’s unpolished and has a slightly nutty flavor with a bit of aroma that tells you, “This isn’t your regular basmati rice.”
Unlike the white polished rice we see every day, Ofada rice still has parts of the husk, which gives it that unique, earthy taste.
Ofada rice is named after a town in Ogun State, Nigeria. It’s usually served at parties, Yoruba weddings, or special Sunday meals. But once you taste it, you’ll want it every day.
Trust me…
Let’s Talk About Ayamase Sauce
Ayamase sauce, or green pepper stew, is made with green bell peppers, onions, Scotch bonnets (ata rodo), and iru (locust beans).
The iru adds that signature Yoruba flavor that makes the whole stew sing.
The stew is cooked with lots of palm oil that’s been bleached; yes, that’s a thing, to give it that deep, smoky base.
Then, you throw in your assorted meats, such as beef, tripe, cow foot, liver, or anything you like, plus boiled eggs. It’s spicy, flavorful, and rich in texture.
Ingredients You’ll Need
Now listen…
If you’ve made it this far and your mouth isn’t watering, I don’t know what to tell you!
Ofada rice with Ayamase is one dish that always delivers. It’s spicy, smoky, hearty, and packed with everything you love about Nigerian food.
Wanna try it for yourself? Well, I’d have to refer you to the recipe section.
You know your way, find your way to the Ofada rice and Ayamase sauce corner. That’s where the real magic lives.
Trust me, once you try it, you’ll be back, probably with a bigger plate.
Step-by-Step: How I Make It
I prepare my authentic Ofada rice and Ayamase sauce this way, so let me walk you through it.
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Cook the Ofada Rice
First, I rinse the Ofada rice thoroughly.
It usually has small stones or husks, so I take my time.
Then I boil it with water and a bit of salt. Ofada rice takes longer than regular rice, so I let it simmer until it’s soft but still has a slight bite.
Pro tip: If the aroma is too strong, rinse it with hot water after boiling. That helps tone it down.
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Prep the Ayamase Base
I blend the green bell peppers, Scotch bonnet, and one onion together.
Then I pour it into a pot and boil it for about 10-15 minutes to reduce the water.
We want a thick pepper mix, not a watery one.
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Bleach the Palm Oil
Now this part is serious.
I pour the palm oil into a pot and let it heat up on medium heat until it turns light brown.
This takes about 10 minutes.
Notice: Do not open the lid or stand too close; just let it bleach with the lid on and windows open.
Once it’s done, I let it cool down a bit.
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Fry Everything to Perfection
I fry the chopped onions and iru (locust beans) for a few minutes in bleached oil.
Then I pour in the thick pepper mix.
I fry it on medium heat for about 20 minutes, stirring occasionally, until the oil floats on top and the stew darkens.
Then I season it with salt and seasoning cubes and add in the cooked assorted meats and boiled eggs. Let it all simmer for another 10 minutes.
And just like that, Ayamase is ready!
I serve the Ofada rice hot, usually in a traditional leaf or bowl, and pour the Ayamase generously on top.
The smell? Incredible. The taste? Even better.
That combo of soft rice, rich palm oil stew, spicy pepper, and juicy meat? It’s magic on a plate.
Final Thoughts
Making Ofada rice with Ayamase is not just about food but culture, flavor, and love.
This dish is very Nigerian, very Yoruba, and very unforgettable. I always say, once you taste it, you’ll keep coming back.
So, the next time you’re craving something spicy, traditional, and full of heart, try making this.
Trust me, your kitchen and your tastebuds will thank you.
And guess what? You can especially place your order with us.
