How to Refreshing Appetizing Local/ayamase jollof rice
How to Refreshing Appetizing Local/ayamase jollof rice Delicious, fresh and tasty.
Local/ayamase jollof rice. If desired, you could add a little tomatoes puree. Then check for salt and seasoning. Jollof Rice & Ayamase Style Beef Stew I've been meaning to try this Jollof Rice recipe for a long time now but only now getting around to actually doing it and with emancipation around the corner its the perfect time to get acquainted with some African cuisine.
This Ayamase Jollof Rice is full of intense flavours, from the.
The special thing about Ayamase is the flavor bleached palm oil brings to the stew.
Generally this stew is cooked separately and eaten with boiled white local rice called Ofada rice.
You can have Local/ayamase jollof rice using 2 ingredients and 3 steps. Here is how you cook it.
Ingredients of Local/ayamase jollof rice
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It’s of Local rice.
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Prepare of Ofada sauce.
Ayamase Jollof Rice Today, I will sharing this awesome Ayamse Jollof Rice recipe with y'all and you will have many reasons to thank me, I guarantee it.
Imagine fragrant Ofada rice, soaked in rich ayamase/ Green pepper sauce. stop imagining and try this recipe, it is an awesome delight to the taste bud.
In the new video on The Kitchen Muse's channel she shares her Ayamase Jollof Rice recipe and it looks too delicious.!
Se said: This Ayamase Jollof Rice is full of intense flavours, from the base to the addition of different meats, it's going to be a party in your mouth.
Local/ayamase jollof rice step by step
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Parboil your local rice.
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Combine with ofada sauce. If desired, you could add a little tomatoes puree. Then check for salt and seasoning. Adjust if necessary. Add a little water/broth. Then allow to simmer on low heat for 5 to 10 minutes..
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Garnish with ugwu vegetable or efirin. You can allow to simmer for 1 to 2 minutes. Put off the fire, stir and serve.
Anyway, Ayamase; also known as ofada sauce is mostly served with a side of ofada rice.
It is normally cooked with bleached palm oil, green peppers, chili peppers and green tomatoes(if you have any).
I have tried cooking this dish before, but I have to say that this particular one was "it" for me.
There's the smoky, tomatoey tinge of the jollof rice; the in-your-face heat blast of the pepper soup.
There's the ayamase, in which beef skin and tripe are slow-cooked to obscene tenderness in.
