Nigerian Ofada Rice & Ata Dindin Sauce

Directions

1. Step 1

   Wash Ofada rice thoroughly until water runs clear. Parboil for 5-7 minutes, then drain and rinse again. Cook in fresh water until tender and fluffy, usually 15-20 minutes.

2. Step 2

   Boil assorted meats until tender, seasoning with half an onion, bouillon, and salt. Reserve stock. Blend bell peppers, scotch bonnets, tomatoes, and the remaining half onion coarsely.

3. Step 3

   Heat red palm oil in a pot until it is 'bleached' (smoked, turns light red) and clear (about 10-15 minutes on medium heat, in a well-ventilated area). Allow to cool slightly.

4. Step 4

   Reduce heat to medium-low. Add the iru to the oil and sauté for 2 minutes. Add the coarsely blended pepper mixture and cook for 15-20 minutes, stirring occasionally, until the sauce is reduced and dry.

5. Step 5

   Add the cooked assorted meats, ground crayfish, and a splash of meat stock (if needed for moisture). Stir well and simmer for another 5-7 minutes.

6. Step 6

   Taste and adjust seasoning. The sauce should be rich, dry, and spicy.

7. Step 7

   Serve the Ata Dindin sauce hot over the cooked Ofada rice, often wrapped in 'ewe eran' (moin moin leaves) or banana leaves.