Coconut ofada rice! What prompted this one? Well, if you can tell us what you think inspired the first person that made Ogbono soup, you’re closer to the answer than you think. Ofada rice, a specie credited to Ofada town in Ogun state of Nigeria is an unpolished specie which is shorter, squatter and different selling than the regular long grain rice. It is mostly prepared and eaten one way: plain cooked , and served with a spicy sauce made with assorted cow parts and bleached palm oil. In a quest to see how possible it was to make something else and infuse another flavor to the default and commonly consumed method and it turned out yum! Here’s how we made it
INGREDIENTS
- Coconut milk of 2 coconuts
- Mixed vegetables (carrots, green peppers, peas, sweet corns, runner beans)
- Curry powder
- Thyme
- Yellow cameroun pepper
- Red crayfish
- Hotdogs
- Sweet corn
- Green bell pepper
- Seasoning cubes
- Salt
DIRECTIONS
- Parboil ofada rice
- Extrct coconut milk
- In a pot, pour coconut milk, and add spices to taste
- Leave broth to boil, then add rice
- When it’s almost done, add your vegetables, onions, shrimps and cover to steam with rice for about 7minutes
- Stir and dish
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