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.
