OFADA JOLLOF

INGREDIENTS

1 ½ cups Bleached palm oil

2 tablespoon Locust beans

6 large Green bell pepper

5 small Green scotch bonnet

1 large bulb Onion

1 medium bulb Onion (chopped)

Beef (preferred amount)

Shaki (tripe) - (preferred amount)

Ponmo (cow skin) - (preferred amount)

Offals (optional) - (preferred amount)

2 tablespoon Crayfish

1 Onga classic

2 ½ cups Ofada rice

METHOD

Wash the peppers and onions and blend in a food processor or blender. Set aside.

In a clean pot, add the palm oil, let it heat up on medium heat, add the chopped onions and locust beans and fry till the onions begin to float on the oil.

Pour in the pepper, stir it all together, cover it up and allow it to cook until the oil begins to float over the pepper sauce.

Add beef stock, taste for seasoning

Season with crayfish, salt and Onga Classic. Stir and cook for a few minutes.

Add your choice of meat, and water, cover the pot and bring to a boil.

Add your ofada rice, cover the pot and cook on low heat for 10 - 15 minutes

Serve as it is, or serve with boiled egg and plantain.

2 cups baobab fruit OR 1 cup baobab fruit powder

1 liter filtered water (or, as some people like to, milk)

Sugar to taste

1. If you’re using baobab fruit, make sure that you remove all the casing.

2. Put the powder or the baobab fruit in a large heatproof bowl.

3. Heat the water or milk to almost boiling.

4. Pour the water or milk over the baobab fruit. Mash it a bit with a wooden spoon to break it up a little.

5. Let the mixture cool and, with clean hands, rub and separate the baobab fruit fruit from its seeds.

6. When you’ve taken out most of the seeds, strain the baobab juice through a mesh strainer or, if you really don’t like pulp, through a clean dishtowel or cheesecloth.

7. Use a wooden spoon to stir the juice as it goes through the strainer, removing the long string of pulp and clumps of seeds when you need to. If you’re using a cheesecloth or dishtowel, twist and sqeeze as much juice out as possible.

8. Sweeten the juice to taste, stirring in sugar or using some sugar syrup you might have on hand.

9. Funnel the juice into glass bottles and refrigerate. Serve cold.