Ofada Jollof Rice
Photo: holycalamity from Weehawken, NJ, USA, CC BY-SA 2.0
Ofada jollof swaps the usual long-grain rice for ofada, a local Nigerian rice grown especially in southern Ogun State. It is high in fiber and keeps a firm, slightly nutty bite that suits a spiced tomato and pepper base. Parboiling first, then finishing the rice in the sauce, lets each grain take on the flavor of nutmeg, cinnamon, thyme and Nigerian curry powder. Serve it alongside chicken or other meat.
Instructions
Rinse the ofada rice under running water, then parboil it briefly. Drain it well in a sieve and set it aside.
Put the fresh tomatoes, bell pepper, onion and the ginger, if you are using it, into a blender and blend them together into a pepper mixture.
Pour a few tablespoons of groundnut oil into a pot and heat it for about 30 seconds. Add the tinned tomatoes and the diced onions and stir for a little while.
Pour in the blended pepper mixture and add the nutmeg, cinnamon, salt, Nigerian curry powder and thyme. Cook it well, stirring now and then, so the spices blend into the base.
Add the drained rice and enough water to cook it through. Cover the pot and simmer until the liquid has been absorbed and the rice is tender.
Serve the rice with chicken or other meat.
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