
- Ofada rice
- Water
- Salt to taste
- Pick the Rice
- Boil the water
- Wash the rice thoroughly after picking
- Add rice to boiling water, parboil for about 15 minutes
- Pour the rice into a bowl, wash thoroughly
- Put it back in the pot. Add some salt and clean water. Let it boil till it is soft.
- Palm Oil
- Green Bell Pepper (tatashe)
- Red scotch bonnet pepper (ata rodo)/ Habanero Pepper
- Onions
- Assorted meat
- Locust beans (Could be ground)
- Ground Cameroon pepper
- Meat stock
- Crayfish
- Seasonings
- Salt to taste
- Wash the meat thoroughly and boil with seasoning and salt to taste. Add some Cameroon pepper while you boil the meat to give it a unique taste.
- Let the meat boil till tender. Ensure there is a little stock in the boiled meat.
- Grind the green pepper, red scotch bonnet pepper/ habanero pepper and onions together.
- Boil the ground pepper for 15 minutes.
- Put a pot on fire, add palm oil. Let the palm oil bleach.
- Once the palm oil is bleached, pour the ground pepper and let it simmer
- Add the meat and the meat stock.
- Add the ground locust beans.
- Add some crayfish.
- Taste the sauce to be sure of the amount of seasoning needed. Then add salt and other seasoning to taste.
- Let it simmer for about 15 minutes.
- When the palm oil starts floating, it is ready.
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