Fig. 2

Showing local (Ofada) rice served in traditional style with fried plantain and beef. It is traditionally served in an “uma leaf” (Thaumatococcus danielli), as shown in the picture, with a sauce of “Atarodo” (spicy) and “Tatase” (sweet) pepper, onion, locust beans, palm oil, and assorted meat. It is also often served along with a vegetable stew that may contain locust beans as an ingredient and also with “Ayamase” a designer stew of “Obe-ata-iru,” both specially prepared for ofada rice consumption. (Retrieved from https://en.m.wikipedia.org)