Culinary Adventures at Home: Rice

Rice, Rice, Rice. I often joke that the older you are as a Nigerian, the more rice you’ve eaten in your lifetime. It’s such a staple in our diet that I sometimes wonder—how many times a week does the average Nigerian eat rice? A good guess would be at least four times, unless you’re is consciously trying to cut back. But for many Nigerians, cutting back easier said than done. Rice is deeply embedded in Nigerian cuisine, and like the backbone of many  meals we eat.

Interestingly, rice isn’t just a Nigerian staple—it’s a global phenomenon. Almost every culture has its own unique way of preparing it. While doing some research, preparing to write, I came across the Food Network’s website, which has 44 different types of rice, and some other sources showcase over 80 rice recipes. That’s how versatile rice is!

Commonly known, rice is a good source of carbohydrates, providing energy for daily activities. However, it’s essential to balance rice consumption with vegetables, proteins, and healthy fats for a well-rounded diet. Fortunately, Nigerians have several ways of making rice dishes, from simple preparations to elaborate meals. Let’s explore some of the most popular ways we enjoy rice in Nigeria:

Popular Rice Dishes in Nigeria

1. White Rice – Served with stews, sauces, or soups like vegetable soup, egusi, stir-fry sauce, or paired with beans for a good afternoon meal.
2. Jollof Rice – A National, African and maybe global favourite! Made with blended peppers, onions, meat stock, and spices, all simmered with rice to create its signature rich, smoky flavour.
3. Fried Rice/Vegetable Rice – This dish involves frying rice with spices and vegetables or cooking it in a spiced broth before adding veggies and proteins like shrimp or chicken.
4. Native Rice – A deeply flavorful dish featuring local ingredients such as iru (fermented locust beans), dried prawns, uziza leaves, crayfish, palm oil, ponmo, and dried fish. It’s similar in preparation to Jollof rice but carries a more traditional taste.
5. Coconut Rice – Coconut milk is the heart of this dish, giving it a rich, creamy flavour. Whenever possible, I prefer using fresh coconuts, as the freshness significantly enhances the taste. A very important tip: don’t  strain the coconut milk until you’re ready to cook—freshness makes all the difference! To maintain the dish’s delicate flavour, keep the seasoning simple. A blend of peppers, crayfish (either powdered or fresh), salt, and a touch of beef seasoning is just right. I love adding dry prawns and smoked mackerel, as they bring depth and a subtle smokiness. A generous amount of pepper does what only pepper can do. Makes it spicy! One thing I avoid is meat stock, as its strong seasoning can overpower the fresh coconut flavour. To prepare, first sauté the peppers, onions, and spices, then add your proteins followed by the coconut milk. Once it boils, stir in the washed rice and let it simmer gently until perfectly tender.
6. Ofada Rice – Ofada rice is a locally grown, short-grain rice from Ofada town in Ogun State, Nigeria. Fun fact: it’s named after the very town where it’s cultivated! Unlike processed rice, it often contains impurities, so careful picking and washing are essential before cooking. However, the true star of this dish isn’t just the rice—it’s the sauce. Made with roughly blended red pepper (ata rodo) and onions, the sauce is fried in bleached palm oil with iru (fermented locust beans), an absolute must-have for authentic flavor. Another signature element is the use of assorted meats (inu eran) such as shaki, abodi, and fuku, chopped into small pieces and added to the sauce. Meat stock can also be included to deepen the flavour. Let’s be clear—without iru, it’s simply not Ofada sauce! While there are many variations of this dish, iru is the defining ingredient. If you skip it, just call it your own special sauce, not Ofada. And if you don’t have Ofada rice, this rich, flavourful sauce can still be enjoyed with regular white rice.
7. Banga Rice – Banga rice is made using palm nut extract as its base. It’s inspired by Banga soup, and packed with traditional spices and aromatics. The cooking process starts with extracting thick juice from boiled palm nuts, which is then used to cook the rice. The sauce is infused with blended peppers, onions, crayfish, and local spices like oburunbebe stick for an authentic taste. Smoked fish, dry prawns, or other proteins are added for depth of flavor. To finish, scent leaves or bitter leaves enhance the aroma and taste. The result is a delicious, deeply spiced rice dish that embodies a traditional Nigerian cuisine.
8. Rice Flour Dishes – Rice is also processed into flour for various local dishes, including:
9. Masa – A fermented rice cake that is soft, fluffy, and slightly sweet. It is popular in Northern Nigeria and often enjoyed with soup or a spicy sauce.
10. Tuwo Shinkafa – A smooth, swallow-like dish made from soft, mashed rice flour, commonly paired with soups like Miyan Kuka or Miyan Taushe.
11. Mixed Rice – This is a freestyle approach to rice cooking, where different ingredients are combined based on your personal preference. I even saw a recipe with suya called suya rice. It is basically a combination of rice, yaji peppers and suya. Whatever or however you decide to create it, don’t hesitate or be shy about exploring rice in your own way!

Rice is more than just a staple; it’s an opportunity to turn on your creativity in the kitchen. Whether cooked plain or infused with rich, bold flavours, it remains the undisputed king of Nigerian meals.

What’s your favourite way to enjoy rice?

Love,

Ayobambo