Ofada Rice with Ayamase (Lagos Designer Green Bell Pepper Stew) – Authentic Nigeria Recipe

Ingredients for Ofada Rice with Ayamase (Lagos Designer Green Bell Pepper Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) unpolished aromatic rice, prepped into bite-sized pieces
• 1.5 cups tender beef cubes and boiled eggs, washed and trimmed
• 1 cup smoky charred green bell pepper sauce
• 1 medium onion and 3 cloves garlic, finely minced with bleached/caramelized palm oil
• 1.5 tbsp traditional Nigeria seasoning (iru, garlic, onions, green habanero)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and bleached/caramelized palm oil until golden.
2. Add iru, garlic, onions, green habanero along with unpolished aromatic rice and tender beef cubes and boiled eggs, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with smoky charred green bell pepper sauce.