Ofada Fried Rice
Ofada fried rice swaps the usual long-grain rice for Ofada, a rice grown locally in Nigeria. Parboiling it with onions first seasons the grains and gives them a head start before they finish cooking in a spiced vegetable base. Prawns and sausages add savory depth, while cinnamon, nutmeg, thyme and Nigerian curry powder give the pot a warm, layered aroma. Everything cooks in one pot, and the rice absorbs the liquid.
Instructions
Rinse the rice in warm water with a little salt, changing the water until it runs clear.
Put the rice in a pot of water with some chopped onion and boil for 15 minutes, until the rice is about half-cooked.
Tip the rice and onions into a sieve and drain them well.
Heat some groundnut oil in a clean pot and add chopped onion. Stir for a minute or two, then add the carrots, bell peppers, green beans and spring onions.
Stir in the prawns, cinnamon and nutmeg, and stir fry for a few minutes.
Pour in a little water, then add the curry powder and thyme and bring it to a boil. Add the drained rice and the diced sausages and mix them in.
Cover the pot and cook until the rice has absorbed all the liquid and is tender.
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