Quick Answer: Ofada rice is an unpolished, short-grain heirloom rice grown in southwest Nigeria. It has a strong, earthy flavor and aroma. Because it is processed traditionally, it often contains small stones and chaff. To prepare it, pick through the dry grains to de-stone, wash thoroughly in cold water until clean, boil in water for 15 minutes, parboil, rinse, and steam for another 10 minutes until soft. Serve with spicy Ayamase stew. Read on for our complete cleaning and cooking guide.
Why Ofada Rice is a Nutritional Powerhouse
Because Ofada is only partially milled, it retains the outer bran layer and germ, which are stripped off white rice. This means Ofada is packed with dietary fiber, B-complex vitamins, and minerals like iron and manganese, providing excellent support for digestive health and energy metabolism.
Step-by-Step Prep and Cooking
- De-stoning: Spread the dry Ofada Rice on a wide tray and pick out small stones, twigs, and chaff.
- Washing: Wash the rice repeatedly in cold water. Do not rub too hard to prevent losing the nutrients in the bran.
- First Boil: Place the washed rice in a pot with water. Boil for 15 minutes, then drain the cloudy water to reduce the strong pungent smell.
- Parboiling: Return the rice to the pot with fresh boiling water. Add salt, cover, and steam on low heat for 10-15 minutes until tender and dry.
Scientific References
To learn more about the agricultural history of Ofada rice, check out the Wikipedia Ofada Rice Page.