Native Rice · Green Pepper Stew
Ofada Rice with Ayamase Stew
Photo: Beendy234 / Wikimedia Commons · CC BY-SA 4.0
Ayamase's deep green color and sharp kick come entirely from unripe green peppers cooked in bleached palm oil — a deliberate contrast to the red pepper stews used almost everywhere else in Nigeria.
Ofada is a nutty, unpolished local rice grown in Ogun State, steamed and served with ayamase, a thick green stew made from blended green scotch bonnet and bell peppers slow-cooked in bleached palm oil with assorted meats and locust beans. Vendors wrap portions in ofada leaves for takeaway.
Why it's made this way: As a heritage grain rather than the polished imported rice used for jollof, ofada rice is treated as a proudly local, 'native' dish tied to southwestern Nigerian farming.
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