Ofada rice is a Yoruba dish. It is the name for an indigenous rice from a
small community called Ofada in Obafemi Owode Local Government Area of
Ogun State. It is not exclusively grown in the community, but it is an
indigenous rice grown in southwest Nigeria but named after the Ofada
community. It is used in making a variety of dishes.
Ofada rice are mostly blends, and some of the rice varieties in the
blends are not indigenous to Africa; however, they usually also contain
African rice. It is usually eaten with
ayamase sauce.
Ofada rice are mostly blends, and usually contain Oryza glaberrima
(African rice) as well as the more common Oryza sativa Asian rice, and may
be categorized as either brown/red Ofada or white Ofada on the basis of
unmilled seed colour. Grain size, shape, and shade vary. Ofada rice is
unpolished. As African rice is more difficult to mill and polish, some or
all of the rice bran is left on the grain, strengthening the flavour and
making it more nutritious. Brown ofada rice is often very highly aromatic,
whereas white ofada rice is typically non-aromatic. They are also known
for swelling in size when cooked. It is sometimes processed using
fermentation, which adds an aromatic quality to the product.
To enjoy your dish, you can serve with banana leaves and add the following sides:
Read more about Ofada rice on Wikipedia.