When Igbo Roots Meets Yoruba Flavors: My Ofada Story

Growing up as an Igbo child in the heart of Yoruba land, I found myself surrounded by the rich aromas and flavors of two distinct cultures. In our house, food was more than just a necessity; it was a bridge that connected me to both my Igbo roots and my Yoruba upbringing. Among the many meals that I came to cherish, Ofada Rice with Ayamase Stew stood out, a dish that wasn’t part of my Igbo heritage but became as much a part of me as the foods from my homeland.

I still remember the first time I had Ofada rice: a hearty, locally grown variety with a distinct aroma. It was at a Yoruba family gathering, where the meal was served with the thick, vibrant Ayamase stew. I didn’t know it then, but that dish would go on to shape many of my fond memories. My Yoruba neighbors welcomed me into their homes, and with every meal, I learned not only new flavors but also new traditions. The Ofada rice, with its earthy scent, and the green pepper sauce that followed it, became an essential part of my growing-up years.

But it was the Ayamase stew that truly captured my heart. It wasn’t just the spiciness of the scotch bonnet peppers or the smoothness of the palm oil; it was the way the flavors melded together, creating something bold and unforgettable. I learned to appreciate the art of frying the palm oil just right, making sure it didn’t burn, allowing the stew to simmer to perfection. The addition of assorted meats, goat, beef, and offals, felt like a celebration of everything my Yoruba family stood for.

Yet, even though I was deeply immersed in Yoruba culture, the memories of my Igbo heritage were never far away. I carried with me the flavors of Jollof rice, Ofe Nsala, and Fufu — dishes I still cherish today. In fact, when preparing my own version of Ofada rice and Ayamase stew, I like to add a generous amount of crayfish, a cherished ingredient in many Igbo dishes. It adds a rich, savory depth that speaks to my roots, a subtle reminder that I belong to two beautiful traditions.

As I stir the pot of Ayamase stew, the memory of my Yoruba family’s kitchen comes alive, the sound of sizzling palm oil, the aroma of freshly fried peppers, and the laughter that surrounded the table. But in those moments, there’s also the echo of my Igbo background, reminding me of the meals my mother made, the spices she used, and the unique blend of flavors that filled our home.

Now, when I cook Ofada rice and Ayamase stew for my own family, it’s not just about preparing a meal; it’s about weaving together the stories of two cultures, creating a tapestry of flavors that reflect the journey I’ve taken. Each bite is a celebration of my heritage, a tribute to my upbringing, and a bridge between two worlds that have shaped who I am today.

Recipe:

Ingredients:

2 cups of Ofada rice

4 green bell peppers

2-3 scotch bonnet peppers (adjust to taste)

1 large onion

Palm oil (unrefined for authentic flavor)

Assorted meats (goat, beef, and stockfish for an Igbo touch)

Seasoning cubes

Salt to taste

Ground crayfish (add generously for a rich, Igbo-inspired depth)

Locust beans (iru) for Yoruba flavor

Boiled eggs and fried plantains to serve

Directions:

1. Cook the rice until tender. Rinse well to remove the starch and aroma.

2. Prepare the stew: Blend green bell peppers, scotch bonnets, and onions. In hot palm oil, fry the mixture until it thickens. Add seasoning, locust beans, crayfish, and meats. Simmer till the oil rises to the top and the flavor deepens.

3. Serve hot with boiled eggs and fried plantains on the side.

This dish isn’t just food, it’s my story on a plate. A perfect blend of where I’m from and where I grew up. With every spoonful of Ofada rice and Ayamase stew, I celebrate both my Igbo roots and the Yoruba culture that raised me. It’s more than a meal; it’s a memory, a connection, and a taste of home.