Ofada rice with stew

ofada-rice-sauce 

Recipe (for 4 servings)
• 5 cups of ofada rice
• Salt and maggi to taste
• 10 fresh tomatoes
• 5 fresh atarodo (pepper)
• 2 large onions
• 2 cooking spoons of palmoil
• Garlic and ginger to taste (optional)
• 5 large pieces of cow skin (ponmo) diced
• Assorted meat (shaki, fuku, etc)
• 3 shawa smoked fish (optional)
• 2 wraps of locust beans (iru)

Method
Check the rice for stones, wash with hot water, parboil and cook until tender. Make sure it’s not too soft, thus ensure the water you use in cooking the food is added little by little. While the rice is cooking. Meanwhile, wash, season and cook the assorted meat until tender. Wash the tomatoes, peppers, ginger, garlic and one of the onions. Pour into a blender and blend slightly, make sure the puree is not smooth, just pour the tomato mixture into a bowl and set aside. Wash and slice or dice the other onion, set a pot or saucepan on fire, pour in the palmoil; add the onion and the tomato-pepper mixture, and every other seasoning to taste including the locust beans. Stir and allow cooking for 10 minutes. Check for taste and serve on the ofada rice. A cup of cold water will not disappoint you.

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