How to Quick Appetizing Ofada stew(Ayamase)

How to Quick Appetizing Ofada stew(Ayamase) Delicious, fresh and tasty.

Ofada stew(Ayamase). Ayamase is the official designer African stew. it is made wit green peppers and onion. the beauty to this stew is the presence of different nutrient sources in it, it is mostly made with dried beef, pomo, fried fish, boiled egg, locus bean all fused together in order to make a rich stew. it is specifically made for Ofada rice but pairs well with any form of rice or meals one wants to eat it. How to cook Ofada Stew (Ayamase) 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. 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.

In fact, it was the second recipe on my Bella Naija BN Cuisine feature.

When I look back at the pictures from that post, I can't help but cringe for a few seconds and that feeling is replaced by pride and gratitude for how far I have come in this food.

Ofada stew or Ayamase is a tasty,spicy stew that you eat and just can't forget.

You can have Ofada stew(Ayamase) using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Ofada stew(Ayamase)

1. You need 4 of green bell peppers.

2. It’s 1 of large onion.

3. You need of Scotch bonnet.

4. You need of Red bell pepper.

5. Prepare 2 tbs of locust beans.

6. Prepare of Palm oil.

7. Prepare of Beef.

8. You need of Shaki.

9. You need 4 tbs of grounded crayfish.

10. It’s of Beef stock.

11. Prepare 6 of boil eggs.

12. It’s cubes of Seasoning.

13. It’s of Salt.

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.

Ayamase is an increasingly popular Nigeria stew.

It's such a hit at parties and gatherings, you'll be swooned at the first try.

Ofada stew(Ayamase) instructions

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 dont 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.

Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is.

Ayamase also known as Ofada stew is from the people of Ogun state.

This Ayamase stew is commonly eaten with ofada rice ( unpolished brown rice) hence where it got the name Ofada stew.

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.