RECIPE FOR OFADA STEW/SAUCE (AYAMASE) BY ANDRELLA'S BLOG

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Good morning, everyone I didn't get to do a post yesterday as my phone is bad. Today its raining in my locale and I was wondering if you're experiencing the same, if so you'll need a little warm up now, later or tonight. 
 This post is the recipe for Ayamase which is the ofada stew or let's say sauce. First time cooking this meal? You'll need some pointers. 
  • This meal is the hottest that's its very peppery so you should be ready to sweat out as you eat it up. 
  • Its better severed with ofada rice but other rice dishes will still do, even coconut rice would be more tasty if Ayamase is served as a side sauce.
  • The ofada rice has a very unnatural smell but its still sweet enough. 
Here are the ingredients for a nice and tasty ofada sauce
Ingredients:
  1. 40 pcs unripe habanero peppers (atarodo, ose oyibo, atarugu)
  2. green tatashe peppers or green bell peppers
  3. locust bean seasoning (Iru, ogiri okpei or dawadawa)
  4. 20cl palm oil
  5. 2 big onion
  6. Crayfish
  7. Assorted meat and fish. I used:
  8. Beef
  9. Shaki (cow tripe)
  10. Dry fish
  11. Stock fish
Directions for. Cooking 
  1. Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
  2. Grind the crayfish and the locust bean seasoning with a dry mill or blender.
  3. Cook all the meat and fish with the stock cube till well done.
  4. Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
  5. Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It takes about 12 minutes on low or medium heat to bleach. Your time may vary depending on the type of heater you have and the quantity of oil.
  6. Leave the oil to cool down a bit then add the boiled pepper paste. Fry till all the water has dried from the pepper.
  7. Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
  8. Added salt to taste, leave to simmer and it is ready to be served.
  9. Serve with boiled Ofada Rice or any other rice dish available it could be garnished with plantain or chopped vegetables.



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