Ofada rice with ayamase is one of the best-loved local meals in south-west Nigeria, known for its strong flavour and its bold green stew. This guide explains what it is, where the name comes from and how it is usually served.
What is ofada rice?
Ofada rice is a locally grown, unpolished rice, usually brown or speckled, with a firm texture and a distinctive aroma. It is named after Ofada, a community in Ogun State, and is grown in the south-west. Many cooks say its smell and taste are stronger than imported white rice, so it is often an acquired taste at first.
What is ayamase?
Ayamase, sometimes called ‘designer stew’, is a green stew made mostly from green peppers, with palm oil, onions, locust beans and assorted meats. It is usually spicy. Recipes differ between cooks and families, so the exact ingredients vary.
How it is served
- The rice is often served wrapped in leaves, which add to the aroma.
- The stew comes with meats such as beef, tripe or fish.
- It is a common meal at parties and gatherings; see our owambe guide.
More Yoruba food
See our full Yoruba food guide and the Lagos and Ibadan street food guide. To order in Yoruba, learn market words and polite phrases.
Frequently asked questions
Where does ofada rice come from? It takes its name from Ofada in Ogun State and is grown in south-west Nigeria.
Is ayamase very spicy? It is usually hot, but the level depends on the cook.
Photo: Unsplash contributor, a woman cooking in a village, illustrative of home cooking; it does not show ofada rice or ayamase. Recipes and ingredients vary by cook and region.
