A special variety of short, unpollished rice that has been naturally fermented is called ofada rice. Grown in south-western Nigeria, this local specialty is prized for its pungent, fragrant, and nutty flavor. It is generally served with the well-known Ayamase stew, which is wrapped in banana leaves, or uma (banana) rice. Ofada rice needs to be well cleaned to get rid of all debris and stones. Rinse the water till it’s clean. For 20 to 35 minutes, bring a big pot to a boil over medium heat. To taste, add salt. Vegan Vegetarian: A more nutritious alternative to white rice that is gluten-free.