Ofada rice — Ogun State, Nigeria

Ofada rice is a short, partly unhusked grain grown in southwestern Nigeria and named after the community of Ofada in Ogun State. Its bran layer gives the cooked grain a brownish colour, a firmer bite than polished white rice, and a faint earthy smell that many cooks consider part of the dish. It is reported from Ogun State, where the rice is grown on free-draining land, and it has spread well beyond the immediate area to become a dish served across southwestern Nigeria, most often at gatherings and celebrations. It is nearly always paired with a thick pepper stew rather than eaten on its own. To prepare it, the rice is picked over to remove stones and chaff, since it is milled with less processing than ordinary white rice, then rinsed several times and boiled until tender. Alongside it, a green or dark pepper stew is prepared separately with assorted meat, dried fish and locust beans, and the grains are sometimes steamed wrapped in leaves, which are said to add a light aroma to the rice. What distinguishes this version from other rice dishes of the family is the grain itself: because it keeps part of its bran, it needs a longer soak and a closer eye during boiling than white rice, and it is served alongside a notably thick, dark pepper stew rather than a lighter tomato sauce. The stew's heat and the rice's chew are usually balanced by the diner rather than the cook.