Still on my excitingly spicy and delicious relish/pepper sauce Premium Ata Dindin, (get the recipe here), I will be posting a couple more ideas on what to serve it with.
In this post, I serve it with some Nigerian native rice - ofada. This variety of rice has not been put through too much processing like its counterparts and is believed to be a teensy bit healthier....... According to some claims, it has higher levels of its natural nutrients and has a higher fibre and protein content.
|Funke Koleosho's Ata Dindin with Ofada Rice|
Nutritional data for Ofada rice (100g of cooked/boiled rice)
Calories: 163.6 kcal
Dietary Fibre: 4g
Vitamins: B1 B6, Folate, E
Minerals: Zinc Phosphorus, Manganese, Magnesium
Note: Rice swells up to three times its weight when cooked so calorie yield for same weight raw and boiled rice will differ!
Of course if you are unable to get some ofada, then use any other variety of rice that you can readily find.
|Ofada Rice with Ata Dindin|
What you need
- Some Premium Ata Dindin (get recipe here)
- Some Ofada rice
- Salt to taste
- Some grilled fish or chicken to serve
- Broad leaves (ewe eeran) for wrapping rice (optional)
What to do
You have to ensure there are no foreign particles in the rice so carefully pick out any stones, splints, chaff that you can find. Spread the rice on a tray to make this step easy.
Wash the rice about 3 times to remove all other traces of sand, debris etc.
Boil the rice in salted water until soft under medium heat, when rice is cooked pour out into a colander to drain any excess water.
Then scoop portions of the rice into the broad leave and wrap.
Arrange wrapped rice into a steamer and allow rice to steam through for about 5 minutes before serving. This is the traditional way to serve ofada rice and its believed that the leaves impart some flavour to the dish. Alternatively you can serve rice on a plate.