Ofada Rice and Ayamase Sauce

Ingredients

• 3 cups Ofada rice
• 700 g assorted meat such as beef, tripe and cow skin, optional
• 8 green bell peppers or unripe green peppers
• 4 green Scotch bonnet peppers
• 2 large onions
• 1 cup palm oil
• 2 tablespoons locust beans, iru
• 2 seasoning cubes
• 1 teaspoon salt
• 1 teaspoon ground crayfish, optional
• 2 cups meat stock

How to make it

1. Sort and wash the Ofada rice. Cook in plenty of water with a little salt until tender, then drain and keep warm.
2. Season assorted meat with onion, salt and seasoning cube. Cook until tender and reserve the stock.
3. Blend the green peppers and one onion roughly rather than making the mixture completely smooth.
4. Heat palm oil in a heavy pot over low heat. Allow it to heat gradually; avoid overheating until it smokes excessively.
5. Add sliced onion and locust beans. Fry for 2 minutes, then add the blended green pepper mixture.
6. Cook uncovered for 15 to 20 minutes until the pepper loses its raw smell and the oil begins to separate.
7. Add meat stock, crayfish, seasoning cube and salt. Simmer for another 10 minutes.
8. Add the cooked assorted meat and simmer briefly. Serve the sauce over Ofada rice.