Ofada Jambalaya

Makeover for leftover rice.

You wonder why your folks don’t eat leftover rice, it’s probably because you haven’t tried this recipe. Ofada Jambalaya was another on-spot eureka moment creation with leftover local brown rice (ofada); its an official leftover makeover that was so good my brother didn’t leave me to eat it; sequel to Ajekusine Rice (you sure want to try this out too)

Yeah! Let’s make your family want leftovers everyday. Ayeeee!


INGREDIENTS       2 Servings

  • Ofada Rice leftover (or not)       1 cup
  • Pepper sauce
  • Ginger powder                                 1tsp
  • Garlic powder                               1tsp
  • Offals/hides cooked till soft
  • Diced plantain grilled/fried
  • Broth                                   4 tbsps
  • Ugu/kale (sliced)                  a handful
  • Scent/uziza leaves        a handful


Step 1

Heat up a large frying pan on low heat. Add the offals and hides with the broth to cook for 3 minutes. Add all the other ingredients except the fluted pumpkin and moringa leaves to the pan and stir well. Leave to cook for 10 minutes; stir every intermittently.

P.s. **Do not cover.

Step 2

Then add the fluted pumpkin and moringa leaves and stir in to cook for 5 minutes.

Step 3

Allow to sit for 3 minutes before serving.

Ofada Jambalaya 2

Ofada jambalaya

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