Ofada rice

Overview

Ofada rices are mostly blends, and usually contain Oryza glaberrima (African rice) as well as the more common Oryza sativa Asian rice, and may be categorized as either brown/red Ofada or white Ofada on the basis of unmilled seed colour. Grain size, shape, and shade vary.

Ofada rice is unpolished. As African rice is more difficult 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 rices are often very highly aromatic, whereas white ofada rice is typically non-aromatic. They are also known for swelling in size when cooked. It is sometimes processed using fermentation, which adds an aromatic quality to the product.

Ofada rice is typically priced higher compared to other available rices, and it has been regarded as a sign of status symbolism by some people. In contemporary times, it is sometimes served at classy parties.

History

Ofada rice has been grown in Ogun State since the 1940s. It is not indigenous to Africa. It is purported to have been smuggled by a soldier into Nigeria when the soldier returned from Asia and planted the rice in Ofada.

Etymology

Ofada rice is named after the town Ofada, where it's cultivation first occurred. Ofada is located in Ogun state.

Preparation

Ofada rice is traditionally 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 meal rather than an everyday type of food for most Nigerians but is everyday Street food for the towns of Ikenne and Ilisan in Ogun state. It is also often served along with a vegetable stew that may contain locust beans as an ingredient.

Use in pharmaceuticals

The starch in Ofada rice can be used in pharmaceutical delivery.