It’s the weekend and what better way to spend it than to make the best of it.
There is no better weekend lunch than the delicious duo of ofada rice with sauce and gizdodo.
Ingredients
2 cups of ofada rice
Water
Salt to taste
Method
Pick out the stones and dirt from the rice
Boil a large pot of water
Wash the rice
Boil the rice for about thirty minutes
Remove the rice from the pot and drain till all the starch is removed
Add salt to taste
Put the rice back in the pot and leave to boil for about fifteen minutes.
Ingredients
One green bell pepper
12 Red scotch bonnet pepper
One red onion
500g assorted meat (Tripe, Cow skin etc)
500g beef
One piece of smoked fish
One piece of stockfish
Two cubes of seasoning
Two tbsp locust beans
One cup ground crayfish
Beef stock
Four tablespoons of palm oil
Salt to taste
Method
Wash the peppers and the onions
Blend the peppers and the onions into a puree
Boil the pepper puree till all water dries up
Chop the assorted meat and fish
Place a large pot on medium heat and pour the palm oil
Leave the palm oil to bleach for ten minutes
Add the boiled pepper puree and fry for about ten minutes
Add the seasoning cubes and salt
Add the locust beans and ground crayfish and fry for five minutes
Put the assorted meat and fish in the pot and stir
Reduce the heat and cook the sauce till the oil floats to the top
Serve with ofada rice and enjoy
Ingredients
500g chicken gizzard
Three ripe plantains
Four tomatoes
Two Red pepper
One cup of groundnut oil
One piece of onion
Salt to taste
Seasoning cubes to taste
Thyme
Method
Wash the pepper and the tomatoes and blend to a smooth paste
Dice the plantain and fry to your taste
Wash the gizzard and chop it
Add the chopped gizzard and add seasoning cubes and thyme
Boil the gizzard till tender
Fry the gizzard when boiled till dark brown
Heat a medium sized pot and add the groundnut oil
Put the onions and fry till golden brown
Pour the blended pepper into the pot and add seasonings
Stir-fry for about 10 minutes
Add the fried gizzard and fried plantain and stir-fry for about two minutes
Serve hot with rice.
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