Ofada Rice – Unpolished Nigerian Brown Rice, 3lb

Ofada Rice

Short, stubby, uneven grains with a brownish cast, grown in south-western Nigeria and left unpolished. It does not look like the rice in the supermarket and it is not trying to.

Named after the town of Ofada in Ogun State, though today the name covers a whole family of local unpolished rice varieties.

The smell

Be ready for it. Ofada has a distinctive earthy, almost funky aroma while cooking that catches people off guard the first time. It is completely normal. It is the smell of rice that has not been stripped and polished, and for anybody who grew up on it, it is the smell of Sunday.

How to cook it

1. Rinse several times until the water runs mostly clear. Unpolished rice carries more chaff.
2. Parboil for about ten minutes, then drain and rinse again. This tames the aroma and shortens the final cook.
3. Return to the pot with fresh water, roughly two parts water to one part rice.
4. Cook until tender. It takes longer than white rice and stays chewier. That is correct.

What to serve with it

Ayamase, the green pepper stew, is the classic pairing. Otherwise ofada sauce with locust beans, boiled eggs and assorted meat, traditionally served in a fresh leaf wrap.

Product details

• Also known as: ofada, ofada rice, local rice, brown rice
• Type: Unpolished whole grain
• Size: 3lb bag
• Origin: South-western Nigeria
• Storage: Airtight, cool and dry.

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