Ofada Rice and Snail Stew

This is my very first recipe on this blog. It’s the local Rice (Ofada) garnished with Snail and Kpomo stew. So I heard in other to stay relevant in the “Blog World”, I have to credit every recipe. This dish is Mum-Inspired. She literally taught me every cooking tips and tricks I know.

Ofada Rice and Snail Stew

Ingredients for Ofada Rice (3 Servings)

• 1 cup of Ofada Rice
• Small sized Onion
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Ingredients for Stew (3 Servings)

• Snail, Kpomo or any meat/poultry
• Salt to taste
• 2 cubes of Knorr seasoning
• Ginger and garlic powder
• Tomatoes
•  Chili pepper (ata rodo)
• Onions
• 1 spoon of cooking oil

3 Servings

Method:

• Measure the Ofada rice in a bowl
• Wash and rinse well, until the water is clear
• Place in a pot with double amount of water
• Parboil the rice for 10 minutes
• Sieve the water out and rinse out starch from the rice
• Place the parboiled rice in a pot, add some water, sliced onions, salt to taste and olive oil
• Cook on a low heat for 10 minutes

Tip: Don’t stir the rice throughout the cooking process so that it won't be stodgy.

Making the stew

• Wash and rinse snail and kpomo thoroughly
• Place the snail in a pot, add sliced onions, salt, ginger and garlic seasoning  a cube of knorr and any other spice of choice
• Cook the snail for 10 t0 15 minutes or more (depends on when the snail is soft for consumption)
• Pour out the broth
• Blend chili pepper, tomatoes and onions
• Add a spoon of oil in a pot and fry the blended mixture until satisfied
• Add snail and kpomo, Add seasoning and salt to taste
• Taste to ensure it is well seasoned
• Serve...

I dished mine with some cucumber and fried plantain. It was really yummy. I promise to get better with the pictures as I go along. :D