User talk:Sojolat

Ofada rice meal is cooked with natural ingredients that appeal to all tradition-loving tongues. Dishing it with peppered snail makes it more sumptous.

Ofada rice never used to be spread as other rice, because it require dedicating of your time while busy picking out stones. Also, many home prefered it because of its strong flavour, but however the use of technology has assisted to reduce the problems of cleaning the rice and more people are adding it to their menu now.

Ingredients for Ofada sauce

-Unripe habanero pepper

-Tatashe peppers or green bell peppers

-Onion

-Locust bean (Iru, ogiri okpei or dawadawa)

-Palm oil known as (Epo pupa)

-Crayfish

-Seasoning cubes and salt

-Shaki, pomo, beef, and other assorted meat slice it.

For peppered snail

Onion, scotch bonnet pepper, tomato, snails (washed and cleaned with alum), olive oil, seasoning cubes and salt.

Recipe

-Boil the snail in salted water with onion, some curry and seasoning cube for 30 minutes or until the snail is soft.

-In a pan, add the olive oil, chopped onions, tomatoes, scotch bonnet peppers and salt. •Fry on medium heat for five minutes.

-Add the snails and toss in the pepper sauce. Allow to simmer on medium heat for 10 minutes. Then serve.

For rice

-Ofada rice

-Salt

-Little groundnut oil

Recipe

-Season and cook meat separately.

-Pour the pepper blend into a separate pot and cook on high heat until it dries.

-Pour the red palm oil into a clean dry pot and bleach until it turns clear. It should look like vegetable oil when done.

-Add the boiled pepper puree. Fry until the water has dried from the pepper.

-Add the crayfish, locust bean and the meat and stir well.

-Add salt and seasoning cubes to taste.

-Leave to simmer and it is ready to be served.

Note

The important thing about this rice is that unlike normal rice, it must be washed thoroughly with hot water and salt to reduce the scent. Boil in medium heat after thorough washing, parboil and add little oil to give it a nicer aroma.

Serve in leaves –like moin-moin – and add your delicious sauce on it with the peppered snail.