Recipe: Delicious Ayamase

Recipe: Delicious Ayamase Delicious, fresh and tasty.

Ayamase. Ayamase (How to cook Ayamase - Obe dudu) 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. 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.

Well, now we can all replicate these stew in our homes.

Ayamase is served with Ofada rice in banana or uma leaves, it is a popular dish at Nigerian parties especially in western Nigeria.

Ofada rice from which the stew got its name is an aromatic, chewy and unpolished rice grown in Ofada town in Ogun state.

You can have Ayamase using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ayamase

1. It’s 5 of sizeable green pepper.

2. Prepare 3 of red bell pepper.

3. Prepare 4 of scotch bonnet.

4. You need of Palm oil.

5. Prepare of Beef, shaki, dry fish, roasted fish, pomo.

6. It’s 2 of medium onions.

7. Prepare of Locust beans.

Due to its popularity, it is now more expensive than many other varieties of rice sold locally.

Ayamase also called designer stew is the 'fraternal twin' of the ofada stew I recently made.

The same ingredients are used except for tomatoes and instead of using the red bell pepper; you use green bell pepper.

You can use a variety of green peppers and chillies you want.

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. Dont 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..

Hi Dunni, i recently tried your ayamase recipe.

Tried it with green atarodo (thinking it would be greener but it wasn't as green as I wanted still) and some red ones.

Anyway my question is I'm sort of a slow eater i found out the sauce congealed/coagulated as a result of cooling while eating.

Ayamase stew as a Nigerian meal originated from Yoruba land but in recent times everybody has been interested in it because of its unique taste in comparison to other stews and sauces.

It is usually paired with local rice from Abakaliki called Ofada rice.