How to Easy Eating on a Dime Ayamase Stew (Ofada)

How to Easy Eating on a Dime Ayamase Stew (Ofada) Delicious, fresh and tasty.

Ayamase Stew (Ofada). 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. 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.

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.

You can have Ayamase Stew (Ofada) using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ayamase Stew (Ofada)

1. Prepare 500 grams of Assorted Meats.

2. You need 4 pieces of Ponmo (Cow Skin).

3. Prepare 4 pieces of Boiled Egg.

4. You need 1 cup of palm oil.

5. You need 3 of wraps of Iru.

6. Prepare of Beef Stock.

7. You need 20 pieces of Green scotch bonnet pepper.

8. It’s 2 of large Green bell pepper.

9. Prepare 2 of large Onion bulbs.

10. You need 2 of Seasoning cubes.

11. It’s 1 spoon of Ground crayfish (Optional).

12. You need to taste of Salt.

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.

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.

Looking back, this was one of the first recipes that I posted.

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

Ayamase Stew (Ofada) instructions

1. Roughly blend the scotch bonnet pepper, green bell pepper and 1 onion and boil it till it achieves a thick consistency..

2. Bleach the palmoil in a covered pot for about 10 minutes. To prevent smoke inhalation, keep the pot covered while bleaching is going on. Once it hits the 10-minute mark, turn off the cooker and let the oil cool down. You would notice at this point that the oil has changed from red to dark brown. This simply means its been properly bleached and you're ready for the next step..

3. Place the pot of oil back on the heat and add the remaining onion which must have been finely diced by now. Let the onions fry till it becomes soft and then add the Iru to the oil. At this stage, your neighbours probably feel that youre about to make efo-riro because of the wonderful aroma that would have taken over your kitchen..

4. Allow the Iru and onion fry together for about 2 minutes and then add your boiled assorted meats and diced ponmo to the oil, stir and allow to fry. At first, it would look like the meats have soaked up all the oil. However, as you fry the meat, the oil gradually floats back to the surface..

5. Once your meats have been properly fried, add in the boiled pepper and allow the stew fry till the oil floats to the surface of the stew in bubbles. Add your beef stock and let the stew fry further. Note that because your stock has seasoning in it, you might not have to add more seasoning to the stew. what this means is that you must taste the stew for seasoning after the stock has been added before you add fresh seasoning to the stew..

6. If you would be adding the ground crayfish to your stew, this should be added sparsely and carefully so as not to overwhelm or overseason the stew. It is very easy for this addition to ruin all your efforts so far. However, if you can be careful about it, you would agree with me that it was totally worth it..

7. Stir in the ground crayfish well and allow the stew to fry. Reduce the heat to a simmer till you notice that the oil is back on the surface of the stew..

8. Add in your boiled eggs and taste for seasoning and salt..

9. Voila! your Ayamase stew is ready to be enjoyed thoroughly with the locally grown Ofada rice. Adding fried plantain to this is like the icing on the cake. Enjoy!.

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.

Ayamase is an increasingly popular Nigeria stew.

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.

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