Ofada rice is a Yoruba dish. It is the name of an native rice from a small community called Ofada, located in the 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 clan. It is used in making a variety of dishes.

Ofada rice are mostly blends, and some of them in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, a state in southwestern Nigeria. Ofada rice is planted in a free-draining soil where the water table is permanently below the root of the plant.

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 classified as either brown/red Ofada or white Ofada on the basis of unmilled seed colour. Grain size, shape, and shade differ.

Ofada rice is not polished. As African rice is more hard 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 quite aromatic, while white ofada rice is typically non-aromatic. They are also known for swelling in size when prepared. It is sometimes processed using fermentation, which adds an aromatic quality to the product.

Ofada rice is often priced higher compared to other available rice, and it has been regarded as a sign of status symbolism by some people.

In recent times, it is sometimes served at classy parties. The rice is also sold as street food by vendors, often pre wrapped up in Ewe Eran leaf, then served with the special Ayamashe sauce or Ofada stew with egg, beef, ponmo, chicken and or fish.

History of Ofada Rice

One of the major types of rice grown in Nigeria is known as Ofada rice. This brand got its name from the fact that it was grown and processed in the South-West Nigerian villages of Ofada and other rice-producing villages.

The dish was first grown in Abeokuta, Ogun State, and introduced through missionary activities between the 1850s and 1970s.

From there, it was spread to the Lagos region in Epe and Okitipupa; from there, it was moved to Ogoja and Abakaliki provinces after the Second World War; and subsequently, it was spread across the Sahara and to northern Nigeria via the Trans-Saharan trade.

Because of the special taste and aroma of the variety which makes it more popular than other local varieties with distinct taste when cooked.

How to Prepare Ofada Rice

Ofada rice is typically served in an uma leaf (Thaumatococcus daniellii), with a sauce of atarodo (spicy) and tatase (sweet) pepper, onion, locust beans, palm oil, and meat. It is a festive dish rather than an everyday type of food for most Nigerians but it is an everyday street food for the towns of Ikenne and Ilisan in Ogun state.

It is also also served along with a vegetable stew that may contain locust beans as an ingredient. It is often served with ayamase stew or obe-ata-iru, both specially prepared for ofada rice consumption.

Ofada Rice Stew

Ofada stew is a native dish which originated from the southern part of Nigeria. Ofada stew is otherwise known as ata dindin.

Ingredients for preparing ofada stew are unripe habanero peppers (atarodo), unripe tatashe peppers or green bell peppers, locust bean seasoning (iru or ogiri), red palm oil, onions, crayfish, assorted meat and fish, beef, shaki (cow tripe), dry fish, and stock fish.