How to Make Prescription Tasty Nigeria designer stew(Ayamashe)

Nigeria designer stew(Ayamashe). This weekend I decided to make one of my favorite Nigeria designer stew,have not made that for too long now the reason been the process of bleaching the oil gets me 😥😢😢 not to talk of the plenty calories. Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria. This stew uses a combination of Green colored peppers together with onions and it's spiced using indigenous ingredients such as the locust bean and this gives it a distinct delicious taste.

This sauce with its unique bleached palm oil. Ofada stew or Ayamase is a tasty,spicy stew that you eat and just can't forget. It used to be a "best-kept-secret',' and was only known by the natives and a few Mamaput/Buka(road side cooks) in south-western Nigeria; no wonder people just can't get enough after a visit to the Buka. You can cook Nigeria designer stew(Ayamashe) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Nigeria designer stew(Ayamashe)

1. Prepare 1/3 cup of Palm Oil.
2. You need 1 kg of Assorted Meat (Shaki, Kpomo, Liver) - already cooked.
3. It's 4-5 of Green Bell Pepper.
4. Prepare 1 tbs of Crayfish.
5. Prepare 2 Tbs of Iru (Locust Beans).
6. It's 2 of boiled eggs.
7. Prepare 1 tsp of Salt.
8. Prepare 1 of medium Onions.
9. Prepare 4 of Green Habanero Pepper.
10. It's 1 cube of (Maggi crayfish).

Well, now we can all replicate these stew in our homes. ☆☆☆☆☆☆☆READ BELOW FOR DETAILS!☆☆☆☆☆☆☆☆Highly requested video on my instagram! Here is how I like to make my Ayamashe a traditional Nigerian type of stew that. Ayamase, Green Ofada Stew, Designer Stew, Obe dudu, these are the different names of this special stew. Green pepper ofada stew, Ayamase is made with different types of green pepper, some people even use green tomatoes.

Nigeria designer stew(Ayamashe) instructions

1. Roughly Blend your green habenero /bell, peppers and onion, place in a pot and boil for 15 minutes.
2. Heat up a pot and add palm oil. Allow to bleach for 10 minutes; leaving it to heat up till it is looks just like vegetable oil..
3. Allow to cool a bit. Add chopped onions, salt, then add the boiled green habenero /bell pepper Add salt, iru (locust beans), assorted meat and crayfish. Cover and allow to cook till oil floats to the top..
4. Then Add the meat stock, taste and then add seasoning cube if necessary.Allow to cook for 5 more minutes and simmer..
5. All set and ready to devour.i paired mine with white rice and plantain..

Whenever I see green scotch bonnet I think of Ayamase green ofada stew or my special. Ofada stew actually borrows its name from the type of rice it was originally served with, known as Ofada Rice. Ofada rice is an aromatic variety of rice grown in parts of Nigeria. It has a more robust flavor than regular rice since part of the rice bran is left on the grain. How To Cook Ayamashe Stew (Ofada stew) also known as designer stew..

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