Ofada-Ugba Jollof (Fermented Jollof Rice) is a traditional Nigerian recipe for a classic variant of jollof rice that includes fermented oil beans and smoked and dried fish as a flavouring in a red palm oil base. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Fermented Jollof Rice (Ofada-Ugba Jollof).
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This is probably the most unique form of Nigerian jollof rice. Extremely pungent in that it employs: iru, fermented locust beans as well as shredded ugba, fermented oil bean. Not only that, but fermented ofada rice which is highly-prized but extremely pungent (think matured Stilton). For freshness, scent leaf, known as 'Efirin’ in Yoruba, 'Ahuju’ or 'Nchanwu’ in Igbo, 'Ganyen Kamsh’ or 'Doddo Ya’ in Hausa. Scientifically, the plant is Ocimum gratissimum, a member of the basil family that is also known as clove basil, African basil, and in Hawaii as wild basil. Germination requires strong sunlight, but even in Europe germination can be achieved on a brightly-lit windowsill in mid summer. An acceptable substitute would be holy basil with a pinch of ground cloves. The flavours here are based on classic Ofe Ugba (shredded oil bean soup).
Ingredients:
2 tbsp red palm oil
2 tbsp iru
½ cup shredded ugba
leaves from 1 bunch Efirin (African basil/scent leaf)
1 onion, finely chopped
2 hot chillies, chopped
2 tbs dried crayfish, ground
½ smoked and dried fish, broken into chunks
2 cups parboiled (about 10 mins) ofada rice
salt and freshly-ground black pepper, to taste
ground dried crayfish, to taste
1 tbsp red palm oil
fish or meat stock
2 lemongrass stalks, bruised
Method:
Heat 2 tbsp palm oil in a pan. Allow the oil to heat but not to reach the smoking point. Throw in the iru and ugba and stir-fry to blanch for 30 seconds. Pick the leaves from the efirin and crumble in between your palms.
Add the onions, chillies, crayfish and dried fish. Fry for 5 minutes, until the onions are soft then stir in the rice and a few more efirin leaves. Adjust the seasonings to taste and drizzle over the remaining red oil (to give a richer colour). Moisten with fish or meat stock and add the lemongrass. Cover with a tight-fitting lid and steam the rice grains on low for 15-20 minutes, until tender. You can serve at this point (it goes very well with barbecued fish and fried plantains) or you can increase the heat to high and cook for 5 minutes. This burns the outer layer of rice, yielding a smoky flavour.
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