How to Prepare Concoction Perfect Ayamase

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. How to Make Ofada Stew/Sauce - Ayamase (Designer Stew) Recipe Ofada sauce is a spicy pepper sauce prepared with green bell peppers, chillies, palm oil, locust beans (Iru) and assorted meat; Ofada stew/sauce which is also known as ayamase or designer stew got its name from specific rice it is usually served with (ofada rice).

When they're all fried, scoop out the meat and side aside. Now you need at least a cup of. Ayamase is an increasingly popular Nigeria stew. You can cook Ayamase using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Ayamase

1. It's 5 of sizeable green pepper.
2. Prepare 3 of red bell pepper.
3. You need 4 of scotch bonnet.
4. Prepare of Palm oil.
5. Prepare of Beef, shaki, dry fish, roasted fish, pomo.
6. Prepare 2 of medium onions.
7. It's of Locust beans.

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. Like my Buka Stew recipe, click HERE for the recipe, I'll be roasting my peppers for added flavour. Ayamase (Designer Stew) Ayamase also called designer stew is the 'fraternal twin' of the Ofada stew.

Ayamase instructions

1. Blend your pepper.
2. Boil to get rid of water or better still pour in a sieve to reduce water.
3. Bleach palm oil on low heat. Cover while bleaching. Don't open until oil is cold.
4. Boil your meat and set aside.
5. Fry your onions and locust beans until succulent.
6. Add your pepper an fry for a while.
7. Add a little stock and taste. If not okay add seasoning and continuing frying till oil shows on the suface.
8. Add your meat, fish, pomo and the remaining protein. Continue frying on low heat for like five minute..
9. Bring down and serve with your rice..

The same ingredients are used for both stew except for tomatoes. Also, instead of using the red bell pepper, you use green bell pepper and chillies for ayamase. Ofada Stew (Ayamase) - The Designer stew 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. 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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