Ayamase Stew (Ofada). Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria. This stew uses a combination of Green colored peppers. For all of my Instagram Family who were after the recipe, here is how I make Ayamase stew.
Ingredients of Ayamase Stew (Ofada)
- Bereiten 500 grams of Assorted Meats.
- Du brauchst 4 pieces of Ponmo (Cow Skin).
- Es ist 4 pieces of Boiled Egg.
- Es ist 1 cup of palm oil.
- Du brauchst 3 of wraps of Iru.
- Du brauchst of Beef Stock.
- Es ist 20 pieces of Green scotch bonnet pepper.
- Bereiten 2 of large Green bell pepper.
- Es ist 2 of large Onion bulbs.
- Es ist 2 of Seasoning cubes.
- Es ist 1 spoon of Ground crayfish (Optional).
- Bereiten to taste of Salt.
In fact, it was the second recipe on my Bella Naija BN Cuisine feature. When I look back at the pictures from that post, I. Nigerian Ayamase / Ofada Stew Recipe. Funny enough, the Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the sauce itself is called Ayamase.
Ayamase Stew (Ofada) Anleitung
- Roughly blend the scotch bonnet pepper, green bell pepper and 1 onion and boil it till it achieves a thick consistency..
- 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 it's been properly bleached and you're ready for the next step..
- 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 you're about to make efo-riro because of the wonderful aroma that would have taken over your kitchen..
- 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..
- 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..
- 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..
- 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..
- Add in your boiled eggs and taste for seasoning and salt..
- 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!.
Ayamase (Designer Stew / Ofada Stew). 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 ofada stew/ofada sauce recipe features a stew that originates from the Western part of Nigeria and Ofada stew has a twin sister dish in another local stew natively called 'ayamase' (alternatively. How to prepare Ayamase, ofada stew. This is an increasingly popular and tasty Nigerian stew recipe made with green bell peppers.