How to Winter Delicious Ofada rice served with ofada sauce also known as ayamase

How to Winter Delicious Ofada rice served with ofada sauce also known as ayamase Delicious, fresh and tasty.

Ofada rice served with ofada sauce also known as ayamase. It is also known as Aya Mase. Aya Mase is served with Ofada rice, which is basically unpolished rice. Before the rave in Lagos, Ofada rice was cheap and not very common in the local markets.

The stew is usually eaten with Ofada rice (indirect brown rice), hence the name Ofada stew.

The unique difference between other well-known ways to make a sauce is that while the rest is made with red pepper, Ayamase is made with green pepper.

Ofada rice is better eaten with a sauce.

You can cook Ofada rice served with ofada sauce also known as ayamase using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Ofada rice served with ofada sauce also known as ayamase

1. You need of Assorted meat(beef,shako,ponmo,liver).

2. You need of Palm oil.

3. You need of Green bell pepper.

4. It’s of Ata rodo (Scotch bonet).

5. Prepare of Iru (locust beans).

6. You need of Beef stock.

7. Prepare cube of Seasoning.

8. Prepare of Crayfish.

9. It’s of Salt.

10. Prepare of Onion.

11. You need of Ofada rice(locally grown rice).

12. It’s of Fresh ginger.

13. Prepare of Fresh garlic.

The most delicious sauce for the Ofada rice is known as Ayamase (also known as designer stew).

I marveled the first time I saw someone preparing the sauce because until then, I never heard of it.

This stew is commonly eaten with Ofada rice ( unpolished brown rice) and that is where it got the name Ofada.

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

Ofada rice served with ofada sauce also known as ayamase instructions

1. Season assorted meat with blended onions,ginger,garlic,salt,seasoning cube and allow to cook for at least @hour till meat is tender.

2. Wash and blend green bell pepper and ata rodo together.

3. Boil till water reduces and. Becomes a thick paste.

4. Bleach palm oil for 10mins and turn off the cooker,palm oil would have bleached to golden honey colour.

5. Once pot is cool,put back on fire,add chopped onions,allow to fry till it softens,add iru and let both fry until bubbles of palm oil float to the top.

6. Add assorted meat and allow to absorb oil.

7. Add boiled pepper and stir,allow to fry until oil floats to the top,then add meat stock,stir and allow to fry till you see patches of oil on top.

8. Add ground crayfish, stir and allow crayfish cook and combine with stew.

9. Lower heat and allow stew to gently Cook and serve with choice of rice.

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

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.

Ayamase also known as designer stew is a tasty stew served alongside ofada rice.

It's quite similar to the normal ofada sauce "Obe ata iru" except for some slight changes with the peppers used.