Ofada Rice and Ayamase

Preparation

1. Prepare the ofada rice: Sort the rice carefully to remove any stones and husks — Ofada is unpolished and will have debris. Wash very thoroughly, 4–5 times, until the water runs clear. Soak for 30 minutes. Drain. Cook in a pot with ample water (Ofada is tougher than regular rice and takes 30–40 minutes to become tender). It will smell strongly of fermented grain — this is normal and correct. Drain and set aside.
2. Cook the meats: Season all assorted beef (chunks, tripe, ponmo) with diced onion, salt, and bouillon cubes. Cook with water for 30–45 minutes until tender. Reserve the stock. Optionally fry the cooked meats briefly in a little oil until lightly browned for extra texture.
3. Bleach the palm oil: Pour the palm oil into a clean, dry stainless steel pot (never non-stick). Cover and heat over medium-low heat for 10–15 minutes, until the oil turns from orange-red to a pale yellow color and begins to smoke slightly. This 'bleaching' is mandatory for authentic Ayamase — it removes the raw palm oil taste and creates the sauce's distinctive color. Open windows and use ventilation as this produces smoke.
4. Remove the bleached oil from heat and cool for 2–3 minutes. Add the diced onion and locust beans (iru). Sauté over medium heat for 3–4 minutes until the onion softens and the iru releases its deep, funky aroma.
5. Blend the green bell peppers and scotch bonnet together until coarsely blended (not completely smooth — some texture is traditional). Add this blended pepper mix to the pot. Stir and cook over medium heat for 20–25 minutes, stirring frequently, until all the water evaporates from the pepper and the oil floats to the top. The sauce will darken significantly.
6. Add the beef stock, cooked assorted meats, ground crayfish, and salt. Stir well. Add the whole hard-boiled eggs. Reduce heat to low and simmer for 10–15 minutes. Taste and adjust seasoning. The sauce should be thick, dark green-brown, powerfully flavored and spicy. Serve over a mound of ofada rice, ideally lined on the plate with banana leaves.