Ayamase Fried Rice

The initial plan was to make native rice, but I changed course and made fried rice inspired Ofada rice something something. I was at loss as to what to name it. But here we are.

Thanks to bulk prepping, I pulled out frozen mixed vegetables from the freezer, as well as frozen boiled ayamase pepper. I shared a little while ago how I bulk buy vegetables chop and freeze, as a money saving technique. See here So because I had a lot of things prepped I just went straight to cooking.


  • 3 cups Ofada Rice
  • ¼ cup parboiled Ayamase Pepper mix (green bell pepper/ green scotch bonnet)
  • 2 cups meat stock
  • 2 tbsp crayfish powder
  • 1 cup water (you might need a little more)
  • 1 cup bleached palm oil
  • 1 large onion chopped
  • ½ cup Iru (locust beans) you can use less.
  • 2 cups chopped mixed vegetables
  • Chopped fried meats
  • *Taste to adjust salt and seasoning and add additional seasoning if necessary.


  • Wash and rinse rice properly till the water is clear.
  • Heat up your bleached palm oil (or bleach your palm oil with the lid on the pot till it is a little past smoke point), add Iru, chopped onions and fry
  • Add washed rice to the hot oil, and stir fry for about five minutes.
  • Add parboiled pepper mix,
  • Add crayfish powder meat stock and water
  • Cook on medium heat till the rice is soft. See Tips for cooking rice. Taste and adjust season if necessary.
  • While rice is cooking, steam your chopped vegetable mix
  • Once rice is cooked, add steamed vegetables, fried meats, and stir in.
  • Turn heat down to lowand allow to steam together with lid off for about 5 minutes.
  • Serve warm

Enjoy with a great bottle of Fresh Juice.

FDVie Orange/Pineapple Juice

Native Jollof Rice (Yoruba Style Palm oil Rice)

My 8yr 10 month old son loves Iru. He would pick out iru from soup just to eat it separately. It’s funny because at his age, I detested Iru, I would pick it and throw it out of my food. Now I enjoy it. For some Iru is an acquire taste, like black olives, kimchi or blue cheese. But it adds flavour and character to alot of local yoruba delicacies.

Look at the tiny black gorgeousness called Iru standing out!

There are so many versions of native jollof, for many versions of palm oil rice, this is native rice yoruba style because Iru (fermented locust beans) is added.


Ingredients (serves 4 – 5)

  • 4 Cups Long Grain Rice
  • 2 cups Tomato/Pepper base (use a ratio of tomato/pepper/onions that suits you)
  • 2 tbsp crayfish powder
  • 1 medium sized onions chopped
  • 2 tbsp Iru (fermented locust beans)
  • A handful of smoked fish and stock fish
  • 1 cup palm oil
  • Some Efinrin leaves chopped (scent leaves)
  • Salt to taste
  • 2 seasoning cubes
  • Water (roughly 6 cups)


Cook time is about 30 – 35 minutes
  • Place a clean pot on heat and heat palm oil up slightly
  • Add chopped onions and iru and fry till onions are tender
  • Add tomato/pepper blend and season with crayfish powder, salt, seasoning cubes, add half of the chopped efinrin.
  • Allow to cook for about 15 minutes on medium heat, till the water is completely reduced.
  • Add rice, smoked and stock fish and water.
  • Continue to cook on medium heat.
  • When the water level has dropped below the rice surface, cover the rice with a tin foil or moinmoin leaves, then put the lid on to trap the steam. Turn the heat to low and leave the rice to cook through.
  • Once the water is dried, stir the rice to even it out and add the rest of your Efinrin leaves.

Serve hot and enjoy.

Coconut Rice

Imagine if you could perceive the fragrant aromas from this coconut rice! I’m looking forward to a day when technology advances to capture smell as we capture pictures.

I’ve always made my own Coconut oil, and I make enough to last me a year. Somehow I ran out without knowing I was finishing my last bottle. I found myself buying coconut oil for the first time almost a month ago. It cost a pretty penny. It doesn’t help that Coconuts became really scarce before the lock down and now they are pretty pricey. I have to make my coconut oil before this one I bought is exhausted. See How to make Coconut oil.

I would rarely eat coconut rice that I didn’t cook, too many pretend coconut rice that taste nothing like it, especially at some of the fast food joints. Let me show you how I make mine and have people come back for seconds and thirds.



Serves 5
  • 4 Cups Rice
  • 2 Cups Coconut milk
  • 1/4 Cup Coconut oil
  • 1 cup meat stock
  • 1/4 blitzed peppers
  • 1 small onion chopped
  • 2 or 3 Bay leaves
  • 1 tsp Curry powder
  • 1 tsp dried thyme
  • 2 seasoning cubes
  • Salt to taste
  • 1.25 cup of water


  • Heat up coconut oil and fry chopped onions with bay leaf until onions are tender.
  • Add the blitzed peppers, you can chop your peppers.
  • Add the stock, and coconut milk
  • Add Curry powder, thyme, seasoning cubes, salt.
  • Bring to a boil.
  • Add washed rice, water and cook
  • Remember to use the tips for cooking rice here.
  • Once rice is done turn off the heat and enjoy.