Ofada rice

Ofada riceis aYorubadish. It is the name of anindigenousrice from a small community called Ofada, located in the Obafemi Owode Local Government Area ofOgun State. It is not exclusively grown in the community, but it is anindigenousrice grown in southwestNigeriabut named after the Ofada community.It is used in making a variety of dishes. Ofada rice are mostly blends, and some of the rice varieties in the blends are notindigenousto Africa; however, they usually also containAfrican rice. It is grown almost exclusively inOgun State,a state in southwestern Nigeria.Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant.
Ofada rices are mostly blends, and usually containOryza glaberrima(African rice) as well as the more commonOryza sativaAsian rice, and may be categorized as eitherbrown/redOfada or white Ofada on the basis of unmilled seed colour.Grain size, shape, and shade vary.
Ofada rice is unpolished.As African rice is more difficult to mill and polish, some or all of therice branis left on the grain, strengthening the flavour and making it more nutritious.Brownofada rice is often very highlyaromatic, whereas white ofada rice is typically non-aromatic.They are also known for swelling in size when cooked.It is sometimes processed usingfermentation, which adds an aromatic quality to the product.
Ofada rice is typically priced higher compared to other available rice, and it has been regarded as a sign of status symbolism by some people.In contemporary times, it is sometimes served at classy parties.It is also sold as street food by vendors, often pre wrapped up in Ewe Eran leaf, then served with the specialAyamashesauce or Ofada stew with egg, beef, ponmo, chicken and or fish.
One of the major types ofricegrown in Nigeria is called Ofada rice. This variety got its name from the fact that it was grown and processed in the South-West Nigerian villages of Ofada and other rice-producing villages. The crop was first grown inAbeokuta, Ogun State, and introduced throughmissionaryactivities between the 1850s and 1970s. From there, it was spread to theLagosregion in Epe andOkitipupa; from there, it was moved to Ogoja andAbakalikiprovinces after theSecond World War; and finally, it was spread across the Sahara and to northernNigeriavia the Trans-Saharan trade. Because of the unique taste andaromaof the variety which makes it more popular than other local varieties with distinct taste when cooked.
Ofada rice is named after the town Ofada, where its cultivation first occurred.Ofada is a town located in Ogun state.
Ofada rice is traditionally served in anumaleaf, with a sauce of atarodo (spicy) and tatase (sweet) pepper, onion,locust beans,palm oil, and meat. It is a festive meal rather than an everyday type of food for most Nigerians but it is an everyday street food for the towns of Ikenne and Ilisan in Ogun state.It is also often served along with a vegetable stew that may contain locust beans as an ingredient.It is often served withayamasestew or obe-ata-iru, both specially prepared for ofada rice consumption.
Ofada stew is a local dish which originated from thesouthernpart of Nigeria. Ofada stew is otherwise known asata dindin.
Ingredients for making ofada stew are unripe habanero peppers (atarodo), unripetatashepeppers or green bell peppers,locust beanseasoning (iruorogiri), red palm oil, onions, crayfish, assorted meat and fish, beef, shaki (cow tripe), dry fish, and stock fish.
Ayamase, also known as ofada sauce, is a stew made with palm oil similar to ofada stew except it is made from green ball peppers which give the soup a unique taste.