How to Make Prescription Delicious Ofada stew(Ayamase)

Ofada stew(Ayamase). Ayamase Stew (Ofada Stew) 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. Ofada Stew (Designers Stew) Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug.

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. Well, now we can all replicate these stew in our homes. Ofada stew, also known as ayamase stew or designer stew, is a delectable Nigerian stew made with palm oil, fermented locust beans, and bell peppers. You can have Ofada stew(Ayamase) using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ofada stew(Ayamase)

1. Prepare 4 of green bell peppers.
2. Prepare 1 of large onion.
3. Prepare of Scotch bonnet.
4. Prepare of Red bell pepper.
5. It's 2 tbs of locust beans.
6. Prepare of Palm oil.
7. Prepare of Beef.
8. It's of Shaki.
9. You need 4 tbs of grounded crayfish.
10. You need of Beef stock.
11. Prepare 6 of boil eggs.
12. It's cubes of Seasoning.
13. It's of Salt.

Serve with cauliflower rice for a delicious African keto lunch or dinner! Ofada stew actually borrows its name from the type of rice it was originally served with, known as Ofada Rice. ofada stew is very spicy and filled with lots of meat like Buka stew recipe, and it is specifically called Ayamase stew by the Yoruba people, this delicious dish is great for lunch or dinner and it is traditionally served in an Uma leaf or on a large green banana leaf. Ofada stew (ayamase) Da-Princess Kitchen Culinary Concept(Chef DPK) @chefdpk Ibadan Oyo State Nigeria. Ayamase - Ofada Stew Ayamase is an increasingly popular Nigeria stew.

Ofada stew(Ayamase) step by step

1. Wash all the peppers and onion cut it into chunks this will make the blending process easier for the blender.
2. Blend the peppers and onion add a little water at a time while blending because excess water is not needed.
3. Pour the blended pepper into a pot and boil it until most of the water is gone.
4. In a clean pot add the palm oil cover it up and let it heat up on low heat until colour of the oil turns to honey brown color.
5. At this point don't open the lid of the pot because of the intense smoke just turn off the stove and leave it to cool down.
6. Once the oil cool down return and on the stove Add the diced onions and locust beans and fry till the onions begins to float on the oil.
7. Pour the boil peppers stir it altogether cover it up and allow it to cook until the oil begins to float over the pepper sauce.
8. Add your meat and grounded crayfish, seasoning cubes beef stock to loosen the sauce.
9. Add salt and boil egg stir and allow to cook for 1 minutes and off the stove.

It's such a hit at parties and gatherings, you'll be swooned at the first try. Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is. Ofada stew has a twin sister dish in another local stew natively called 'ayamase' (alternatively nicknamed 'designer stew' in Nigeria). In fact, both stews are sometimes used interchangeably, however there is a slight technical difference between them: ofada stew is made with red peppers while ayamase is made with the green variety. Ayamase stew also called Designer stew or Ofada sauce is a green bell peppers stew, which happens to be a delicacy common in the western part of Nigeria.

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