INGREDIENT

1 bowl of dried zobo leaves

1 teaspoon Ginger

Flavours

Sweeteners or sugar

Garlic

Lime or lemon juice(optional)

Pineapple peels or juice

WHAT TO DO

Wash dried Zobo leaves properly in ordinary water to get rid of sand and particles. Put the Zobo in a cooking pot. Add moderate amount of water and allow to boil for about 25 minutes.

Add the grounded ginger and garlic, the pineapple peels and the lemon rinds and allow to boil for over 20 minutes.

Remove from heat, allow it to cool and sieve into a big bowl to remove residue. Add sugar or honey when still hot and stir properly to taste

Add flavours, e.g, strawberry, pineapple, apple, orange and any other flavour used in baking.

Put in bottles and chill immediately to prevent fermentation .Serve chilled. If too thick dilute with water before serving.

NUTRITIONAL FACT

Zobo drink is a veritable source of vitamin A. It is also recommended for hypertensive patients. Recent researches have confirmed the drink to be a good cure for diarrhoea and pneumonia.

INGREDIENTS

4 cups of ofada rice

• Unripe pepper (Rodo)
• Unripe tomatoes
• 1 large size onion
• Assorted meat (Beef, Liver,
• Kidney, Shaki, Ponmo, e.t.c)
• Medium size dried fish
• Dried crayfish
• Medium size stock fish
• Locust beans
• Palm oil
• Groundnut oil
• Choice of seasoning
• Salt
• Green leaves (ewe use for moimoi)

PREPARATION

Put your pot filled with water on fire to boil. Rinse your ofada rice and pour it in the boiling water. Ensure that you have enough water for the rice to boil properly. When the ofada rice is properly done, drain the water from it and put the rice in a warmer. The water must not be allowed to dry with the ofada rice.

NB: If you buy your rice from the local market you will have to pick out the dirt and stones before cooking but if you buy already packaged from the supermarket you just unpack, rinse and cook.

THE SAUCE

Parboil the assorted meat with salt and seasoning. When it is almost done, wash your pieced stockfish and add it to the boiling meat to make it soft. Fry the assorted meat with groundnut oil. Get another pot, put it on the fire to dry, add your palm oil, allow it to be very hot i.e. (bleached). When it is bleached put it off the fire to cool a bit. Pour the blended pepper (unripe rodo, tomatoes and onion) when it is properly fried. Wash the locust beans (iru), the stock fish, the dried fish and the crayfish to remove stone particles. Pour everything in the fried sauce including your assorted meat, add your choice of seasoning and salt to taste. Allow everything to cook for 15mins.

HOW TO SERVE

Get your leaves washed properly and place on a plate. Put your ofada rice on the leave and add your ofada sauce and it is ready to eat.

Ofada rice is local and not processed like the common rice. It is very nutritious

The essence of the leaf is to make the rice look local with nice aroma.

NUTRITIONAL FACTS

Rice is packed with nutrients as it contains well over 15 vitamins and minerals. It is an excellent source of complex carbohydrates, which are the best kind, stored in muscles and gives us energy when we need it. It contains high quality proteins, especially when compared to other grains. Rice contains all eight of the essential amino acids (leucine, isoleucine, lysine, methionine, phenylalanain, theronine, tryptophan and valine) which help to build and maintain muscle tissue and make up enzymes, antibodies and hormones.

The amount of nutrients depends on the rice brand. White rice will not offer vitamin A, vitamin C or calcium. The amount of iron that it will supply will likely be half of what brown rice can offer, and it also has less protein than brown rice.

Vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin E, Choline, vitamins B6 and B9 (folate); albeit nutrients such as vitamin K and betaine, are only found in brown rice.