Authentic Ofada Rice with Ayamase (Green Pepper) Sauce

• •2 cups Ofada Rice (unpolished short-grain rice)
• •4 cups Water (for cooking rice)
• •1 tsp Salt (plus more to taste)
• •6 medium Green Bell Peppers (deseeded and roughly chopped)
• •4 pieces Habanero Peppers (Ata Rodo) (or to desired spice level, stems removed)
• •2 medium Onions (1 roughly chopped for blending, 1 thinly sliced)
• •1.5 cups Palm Oil (red palm oil)
• •1 lb Assorted Meats (e.g., Beef, Shaki/Tripe, Ponmo/Cowhide) (pre-cooked and cut into bite-sized pieces)
• •0.5 lb Smoked Fish (e.g., Catfish) (flaked, bones removed (optional))
• •2 tbsp Iru (Fermented Locust Beans) (washed)
• •2 tbsp Crayfish Powder
• •2 pieces Seasoning Cubes (e.g., Knorr, Maggi) (crushed)

Instructions

1. 1

   Prepare the Ofada Rice: Rinse the Ofada rice thoroughly under cold water until the water runs clear. In a pot, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

2. 2

   Prepare the Pepper Blend: In a blender, combine the roughly chopped green bell peppers, habanero peppers, and 1 medium roughly chopped onion. Add a splash of water (about 1/4 cup) if needed to help blend, but keep the mixture as thick as possible. Blend until roughly smooth, with some texture remaining. Set aside.

3. 3

   Bleach the Palm Oil: Heat the palm oil in a large, dry pot or Dutch oven over medium-high heat. Allow the oil to heat until it starts smoking lightly and its color changes from deep red to a lighter orange/yellowish hue. This process, called 'bleaching', can take 8-12 minutes. Be careful as the smoke can be intense and fumes strong; ensure good ventilation. Once bleached, remove from heat and let it cool slightly for a few minutes.

4. 4

   Sauté Aromatics: Reduce the heat to medium. Add the thinly sliced second onion to the slightly cooled bleached palm oil and sauté until translucent and fragrant, about 3-5 minutes.

5. 5

   Cook the Sauce Base: Carefully pour the blended pepper mixture into the pot. Stir well. Add the washed iru, crayfish powder, and crushed seasoning cubes. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, for 15-20 minutes, or until the sauce has thickened, the oil floats to the top, and the raw pepper taste is gone. The sauce will darken and develop a richer flavor.

6. 6

   Add Meats and Fish: Stir in the pre-cooked assorted meats and flaked smoked fish (if using). Add salt to taste. Continue to simmer for another 5-7 minutes, allowing the flavors to meld and the meats to warm through.

7. 7

   Serve: Taste and adjust seasoning if necessary. Serve the hot Ayamase sauce generously over portions of the cooked Ofada rice. Traditionally, it's served on a banana leaf or in a local calabash bowl for an authentic touch.

Chef's Tips

• 💡**Bleaching Palm Oil Safely:** Always bleach palm oil in a well-ventilated area, preferably with an extractor fan on, as the fumes can be strong. Let it cool slightly before adding other ingredients to prevent splattering.
• 💡**Authentic Flavor Boost:** The iru (fermented locust beans) is crucial for the unique, earthy taste of Ayamase. Don't skip it! Ensure it's well-washed before use.
• 💡**Spice Level Adjustment:** Start with fewer habanero peppers if you prefer a milder sauce, and add more to taste. For a super spicy kick, don't deseed some of the habaneros.
• 💡**Meat Preparation:** For convenience, you can pre-cook and season your assorted meats a day ahead. Make sure they are tender as they will only simmer briefly in the sauce.
• 💡**Ofada Rice Notes:** Ofada rice has a distinct aroma and texture. Some varieties may require more or less water/cooking time. Always rinse thoroughly to remove impurities.
• 💡**Storage:** Leftover Ayamase sauce stores well in the refrigerator for up to 3-4 days and can also be frozen for longer storage.