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Ayamase Stew ( Ofada )

Ayamase Ofada Stew 

 Large Green bell peppers
Sweet pepper
Green scotch bonnet peppers(Atarodo)(depend on your taste) 
 Assorted meat (beef,kpomo, cow foot,tripe(shaki)
Iru/dawadawa OR ogiri ( Locust beans)
 large Onions
Stock cube/seasoning cube
Salt to taste
Palm oil ( Depend own your taste)
Curry 1 teaspoon
Thyme 1 teaspoon
Garlic 1 teaspoon
Ginger 1 teaspoon

Wash your onion, locust beans and your assorted meat. Set each aside separately .
Wash your pepper , remove the seed and blend. Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
Wash all the assorted meat and cook with stock cube until well cook. Fry it until dry  and set aside.
Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil ( Please don't forget to open all your windows and door down when you are doing it if you don't have fire alarm at home)
Leave the oil to cool very well . 
Put the oil back , add onion and fry for 1 minutes , add pepper and fry , add garlic, ginger, thyme, curry ,locust beans( Iru) , Cray fish, stock cube/seasoning cube and salt. Cover it and allow it to cook until all the water dry out ( taste it if the salt is okay )

Add all the assorted meat and allow it to steam for 1-2 minutes . The ayamase is ready





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By Ajibola Bamidele Jeje
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On the last day, wash and grind till very smooth.
You can sieve it or not sieve because I believe the chaff is very nutritious.😜
After grinding leave to rest for few hours and store it in the freezer for as long as you want. Thanks Ajibola Jeje for sharing your Nigerian Pap recipe with me.