Ofada Rice and Chicken

A twist of a national classic
Prep Time 1 day 30 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 4


  • 500 grams OBA chicken
  • 2 cups Ofada rice
  • 3 large Red Bell Pepper
  • 2 tbsp Crushed Chili Flakes
  • Locust Beans(Iru woro)
  • 1 Vegetable Oil & Palm Oil
  • 100 grams Pomo
  • 100 grams Dried fish
  • 2 stock seasoning
  • Salt to taste


To Cook Ofada Rice

  • Heat up water in a pot until it boils.
  • Rinse rice thoroughly with cold running water and add to pot of boiling water.
  • Add salt and oil.
  • Cook for 35 minutes or until it’s ready.

To Cook Ofada Sauce

  • Blend the red bell pepper and onion. Place in a pot and boil for 15 minutes
  • Heat up a pot and add palm oil.
  • Allow to bleach for 10 minutes. This means leaving it to heat up and smoke until it is almost similar to vegetable oil.
  • Add chopped onion, then add the red bell pepper mixture with chili flakes
  • Add salt, iru (locust beans), assorted meat and crayfish. Cover and allow to cook till oil floats to the top.
  • Add chicken stock, taste and add seasoning cube if necessary. Now you may add the cooked chicken.
  • Allow the ingredients to cook for 5 more minutes and simmer. ready to serve
Keyword Chicken, Ofada, Rice