Ofada is a generic name used to describe some rice varieties cultivated and processed in a group of communities in Ogun State and some rice producing clusters in South-West Nigeria. Cooked ofada is a special delicacy eaten by the natives of this region and traditionally served in stomatococcus danielle leaves. The mode of preparation, serving and emotional value obtained in eating Ofada rice is traced to its indigenousness that connects people to their cultural heritage and food habit.
Ofada rice is just not any rice grown in the localities of ogun state or defined by the sauce used to eat it, it’s a special kind of rice with the following characteristics.
Ofada rice could be classified as medium to long grains with medium shape, hence better milling yield return. Grain weight and hull (%) was also within the reported values for modern improved varieties. Two colours, straw and golden were the hull colours. The endosperm were either white or red or mixture of the two colours, confirming the name ofada funfun and pupa for white and red coloured ofada generally used in the South-west Nigeria. Ofada good pasting attributes also make it a good material for the production of stiff dough products, better palatability and water binding capacity. These attributes should be exploited for the development of new varieties and utilization in novel food development, branding and the development of the ofada rice value-chain.
Credit: Nigerian Institute of Food Science and Technology. Production and hosting by Elsevier B.V.