1. Ofada rice is a Yoruba dish. It is the name of an indigenous rice from a small community called Ofada, located in the Obafemi Owode Local Government Area of Ogun State. Ofada rice is named after the town Ofada, where its cultivation first occurred.
2. The Ofada rice was first grown in Abeokuta, Ogun State, and introduced through missionary activities between the 1850s and 1970s, and from there, it was spread to other part of the Western region of Nigeria.
3. Ofada rice is called Local rice or Nigerian brown rice, from the South-West of Nigeria.
4. Ofada rice is a Nigerian brown rice, however, there is brown rice produced outside Nigeria. The brown rice produced outside Nigeria is quite different from ofada rice as it still carries a lot of husk, so it is very chewy, while ofada rice has been dehusked and brown stripes are usually seen on the grains.
5. Abakaliki and ofada rice are 2 different rice varieties of the Nigerian local rice in Nigeria. They are both local, however, their flavours differ. Abakaliki rice is grown in Ebonyi state, while ofada rice is grown across the various Western states in Nigeria. Their nutritional compositions differ, but these 2 varieties of local rice are packed with nutrients.
6. Ofada rice is whole grain rice and unpolished rice, while the “normal” (white) rice is polished rice. During the milling of ofada rice, just the first outer layer is stripped off the grain, so that it still retains most of its natural nutrients.
7. Ofada rice smell, because one of the processes involved in the production of ofada rice is fermentation, it has a strong aroma that lingers even after cooking. This aroma can be difficult to get rid of after cooking, however, to reduce this smell when cooking, after washing with cold water, you can wash with hot water and salt, before cooking. Also, Parboiling can help too.
8. Ofada rice is a popular Nigerian rice variety. It is also called Unpolished rice as it is rice in its natural state and without genetic modification.
9. Ofada rice is notorious for its dirtiness and stone contents, though the quality has improved tremendously in recent times, now they are sold in small packets and they don’t contain as much dirt as before.
10. For every cup of Ofada rice, use 2 cups of water, and cook in approximately 30 minutes. It is usually tender in texture when cooked.
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