Ofada Rice and Sauce

It is not as posh as the long grain parboiled rice. The "best" part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because we Nigerians have a penchant for all things traditional and home grown. We have a sense of pride in all things Nigerian that we can call our own.Or maybe it's the stew because I must say the Ofada Sauce adds a delicious twist to Ofada Rice.

It is common to prepare this stew in large quantities and store in the freezer for up to a month

Ingredients for Ofada Sauce

• 40 pcs unripe habanero peppers (atarodo, oseoyibo, atarugu)
• 2 green tatashe peppers or green bell peppers
• 1 locust bean seasoning (Iru, ogiriokpei or dawadawa)
• 20cl red palm oil (at least)
• 1 big onion
• 1 handful crayfish
• 850g assorted meat and fish. I used (beef, shaki, dry fish, stockfish).