to say that rice is as old as man, will definitely not be an understatement. This is due to the fact that this staple food has been eaten for generations untold.
Rice has been a staple food for thousands of years in Asia, China, Africa, South America, Spain and Italy, as well as other parts of the world.
It is said to have a similar structure to wheat, and when it is milled, the outer layers are removed and the valuable nutrients are lost.
As a steady Nigerian staple food, it is not a seasonal phenomenon. This is because every home takes rice at least once a week.
This carbohydrate enriched food appeals to men and women alike, young and old, children and adults and so on ! Infact, there is no discrimination.
Rich in starch and carbohydrate, it can be eaten anywhere and without much stress. it has, however, become boring for some people who only boil and eat it with stew. These have lost the rich savour and pleasure of the food. If you belong to this category, you need not worry, the recipes below show that there are other pleasant ways to relish your rice.
This starch enriched grain is believed to have originated from Asia; mostly from China, Pakistan and India
TYPES OF RICE
There are many types of rice in the market today: these include;
- Brown rice – it is the only rice that its indigestible husks are not removed.
- White rice – this is the type of rice whose husk, germ and outer layers have been removed. Often the grains are polished with glucose or talc to give a gleaming white appearance. However this process usually takes away much of the protein, vitamins b and most of the minerals from the rice.
- Rice flakes – are processed rice which have been power-flaked for quick and easy cooking.
- Converted rice – is the unmilled grain that is treated with steam under pressure, which forces the vitamins to be carried to the centre of the grain. It can then be milled without any loss of vitamin nutrients.
- Polished Rice – is the bran which is removed when the rice is milled. It is a very good source of vitamin b and can be worked into biscuits, pancakes etc., and used as a meal stretcher with meat, fish or poultry.
- Rice flour –this is made from the by-products of the milling process, including some bran, ground into fine flour. It is rich in b vitamins.
- Wild rice – was wildly grown for centuries by the North American Indians and is now grown commercially, often in artificial ponds. Wild rice is very expensive and is nutritionally very superior.
It is however pertinent to note that rice is usually stored in a cool, dry place. Infact, reports say rice can be kept in a covered container for up to six months.
Hmmn, Below are some mouth watering delicacies, different dishes like fried rice, jollof rice, coconut rice and a host of others can be prepared. Rice can also be used as a cooked cereal-type dish, eaten with meat, fish and vegetables. Puddings and cakes are not left out., sit back, read and put it into practice.!
OFADA RICE WITH OFADA STEW
Recipe for 4 servings
5 cups of ofada rice
Salt and seasoning to taste
10 fresh tomatoes
5 fresh atarodo [pepper]
5 fresh tatashe pepper
2 large onions
2 cooking spoons palmoil
Garlic and ginger to taste [optional]
5 large pieces of cow skin [ponmo] diced
Assorted meat and intestine [shaki, fuku, etc]
3 large smoked fish [optional]
2 wraps of locust beans [iru] [woro or pete]
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, 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 palm oil, add the onion and the tomato – pepper mixture, the seasonings to taste and other ingredients, 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.
…hmmn nigerian fried rice!
Recipe for 3 servings
2 cups of rice [parboiled]
4 fresh carrots [diced]
3 fresh green peppers
1 cup green peas
1 cabbage [sliced]
1 cup fresh soft maize or canned sweet corn
2 spring onions [sliced]
1 white onion [diced]
2 cooking spoons groundnut oil
½ teaspoon each of curry and thyme
1 cup liver [cooked and diced]
salt and seasoning to taste.
Pour the groundnut oil into the pot and fry the onions as well as the other ingredients. Don’t forget to add the maize and the liver, including curry, thyme, seasoning and salt to taste. Allow simmering for four minutes before adding the rice in sprinkles, stir and add a little water at a time and cook until properly done. You can serve with chicken or fresh fish.