Ofada Jambalaya

You wonder why your folks don’t eat leftover rice, it simply 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!



Ofada Rice (brown rice)
Pepper sauce
Offals and hides (inu eran and ponmo)-mixed in the pepper sauce
Diced plantain-grilled/fried
Broth -1/2 cup
Fluted pumpkin leaves (Ugu)sliced
1 handful moringa leaves

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 2minutes.

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.

Recipe by


IG: @dineasroyalty

Categories: Featured Recipes

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