Ofada rice is an unpolished, locally grown Nigerian rice variety from the Ogun State town of Ofada. Unlike imported long-grain rice, Ofada has a short, plump, and slightly rough grain with a distinctive natural aroma — earthy, nutty, and uniquely Nigerian. The rice retains its bran layer, making it more nutritious and giving it a firmer, chewier texture than polished white rice.

Ofada rice is always paired with Ayamase — a robustly spiced stew made primarily with green peppers (not red), palm oil, and iru (fermented locust beans). The combination of green peppers and iru gives Ayamase an intensely smoky, savory, slightly fermented depth that is unlike any other Nigerian stew. Assorted offal — cow tripe, liver, ponmo (cow skin) — are the traditional protein additions.

Ofada rice is traditionally served wrapped in green banana leaves, which impart a subtle grassy flavor and are believed to help contain the heat of the stew. The combination has become a prestige food in Lagos and Ogun State, increasingly served at upscale Nigerian restaurants as a celebration of indigenous ingredients and culinary identity.