Ofada Rice with Smoky Ayamase Sauce

Rinse the rice 3–4 times to remove impurities.

Boil the rice with salt until soft but firm. Drain excess water.

For added aroma and flavor, stir in a teaspoon of coconut oil at the end.

Blend the green bell peppers, scotch bonnet peppers, and half of the onion coarsely.

Pour the blended mixture into a pan and simmer to reduce the water content.

Bleach the palm oil in a pot by covering tightly and cooking on medium heat until light and smoky for about 10 minutes.

Uncover the pot when cool and add the chopped onions. Fry until golden and sweet.

Add the fermented locust beans (iru) and stir to release its earthy flavor.

Add the reduced green pepper mix to the palm oil.

Fry the mixture until the oil floats and the stew thickens, about 15–20 minutes.

Season the stew with crayfish, seasoning cubes, salt, and smoked paprika.

Add the pre-cooked meats and let the stew simmer until everything is rich and coated.

Add boiled eggs to the stew.

Garnish with roasted pepper slices or caramelized onions for a gourmet finish.