In recent years, locally grown rice varieties have made a comeback as people rediscover their unique flavours and health benefits (they tend to be sold unpolished). The most popular, Ofada, is a short-grained variety with distinctive brown stripes and a lovely nutty taste. It is most popularly served with ayamáshe stew, but may be used in place of other types of rice. It is sometimes referred to as ‘Designer Rice’, perhaps to justify the premium price most caterers attach to it. 

It has a particularly strong smell, which is off-putting to some, so I wash it before cooking and then wash it again after parboiling before returning it to the fire to finish cooking. 

Ofada Rice & Ayamáshe Stew