Easiest Way to Cooking To Try At Home Ayamase stew

Easiest Way to Cooking To Try At Home Ayamase stew Delicious, fresh and tasty.

Ayamase stew. 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. Ayamase stew is the hottest of all Nigerian hot and spicy food.

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 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.

You can have Ayamase stew using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Ayamase stew

1. You need of Green peppers.

2. It’s of Onions.

3. Prepare of Local spice dawadawa.

4. It’s of Palm oil.

5. It’s of Salt and seasoning.

6. It’s of Goat meat or beef and snails.

This stew is actually different from ofada stew but seems to have adopted the name because of the Ofada rice with which it is most often served.

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.

A Western Nigerian staple stew with its origins in Ogun State, our Ayamase (Designer Stew) is one the best-sellers.

Made with the best quality unripe/green peppers and cooked in Palm Oil bleached to perfection and an assortment of tripe and beef parts, this stew will take your taste buds back home!

Ayamase stew step by step

1. Season and boil meat for about 15minutes.

2. Once cooked pour in a filter to drain.

3. Blend your peppers and onions.

4. Filter the blended puree.

5. Pour your Palm oil in the pot and place on heat allow to heat till it changes colour.

6. Pour dawadawa sliced onions into the oil.

7. Allow to fry for few minutes and pour in the filtered blended peppers.

8. Fry for a few minutes and add the filtered liquid.

9. Add more seasoning spices of your choice and some of the meat stock.

10. Fry for a few minutes and bring down ready to be served..

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

Keyword: ayamase, ayamase stew, how to cook ayamase.

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.

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