Thursday 21 September 2017

Cooks' Corner

Ofada Rice
- 2 tsp of iru (locust beans)
- 4 cooking spoon of palm oil
- 1 green bell pepper
- Assorted meat/beef
- 2tsp of cray fish
- 1 onion
-2 cubes of knorr
- 12 ata rodo (red pepper)
- 500g ofada rice
- 3 tatashe (red bell pepper)
- Salt

How To Prepare
1. Rinse the beef and assorted meat, and cut into tiny bits. Put in a medium sized pot. Add salt, seasoning cubes, onions, and 2-3 cups of water. Leave to cook for thirty minutes and set aside.

2. Wash the tatashe and ata rodo and blend.

3. Pour the pepper puree in a pot, cook and set aside.

4. Before cooking the ofada rice, remove the stones. Wash the rice, cook for ten minutes and pour in a bowl.

5. Wash the parboiled rice and turn back into the pot. Add salt, water and boil till it softens.

6. Find an empty sized pot and heat palm oil for about ten to thirteen minutes. This is a process called 'bleaching'. Ensure it is done in a ventilated kitchen.

7. Add the pepper puree, iru and stir for five minutes.

8. Add the assorted meat, beef, crayfish with the assorted meat stock. Taste to see if more salt is needed. Stir and cover in a pot.
Turn down the heat and allow to simmer for about fifteen minutes.




Post a Comment