Ofada rice (local rice in ayu-ayu sauce)

Instructions

1. Rinse the ofada rice in clear water until the water is almost clear, then soak it for 15 minutes.
2. Cook the meat with half an onion, the stock cube and water until tender (about 35 minutes).
3. Blend the chillies, peppers and the second onion into a smooth purée.
4. Heat the oil in a saucepan, add the purée and fry for 10 minutes over medium heat until it reduces and darkens.
5. Add the afitin dissolved in a little hot water, then the pieces of meat and their stock, and simmer for 10 minutes.
6. Season with salt and seasoning, then cook the drained rice in 1 litre of boiling salted water for 25 minutes with a lid on.
7. Serve the hot rice with the piping-hot ayu-ayu sauce, topped with a few hard-boiled eggs if you like.