Ayamase Sause: Home cooked recipe, Enjoy!

 

 Facts about Ayamase Sause

-Ayamase sauce, also known as Ofada sauce or designer stew is a popular sauce in the western part of Nigeria, amongst the Yorubas.

- Ofada stew actually borrows its name from the type of rice it was originally served with, known as Ofada Rice. 

-Ofada rice is an aromatic variety of rice grown in parts of Nigeria. It has a more robust flavor than regular rice since part of the rice bran is left on the grain. 

-Ofada stew has a very unique and addictive flavor. The taste is refreshing and comforting, and there is a real chance that you'll end up eating way more than you intended!

-Aside from being one of the easiest sauces to make, Ayamashe or Ofada sauce is quite delicious with a very distinct and unique taste, because of the bleached palm oil used in preparing it.

ingredients used to prepare ayamashe

To prepare your Ofada sauce, below all the ingredients needed – afterwards, you can see the step by step guide on how to make the best Ayamase sauce at home.

 

Ingredients include:

Bleached Palm Oil

Green Bell peppers & Scotch Bonnet (Ata Rodo)

Onions

Garlic

Blended Crayfish

Locust Beans (Iru)

Seasoning and Salt

Mixed Protein (Turkeys, Pomo, Assorted Meat)

Cow Hide (Pomo)

Boiled Eggs

Prep Your Ingredients

Properly wash your proteins, Season, and then boil it, then set aside.

 

If you do not have already bleached palm oil, then you can make some in your kitchen. Simply measure your desired amount of palm oil in a clean dry pot, and then cover the pot and heat up for 25 – 30 mins on LOW heat, till the oil is no longer red. Precaution: Make sure your kitchen is well ventilated to avoid inhaling the smoke.

 

Switch off your stove, and allow the oil to cool down properly before you open your pot, to avoid fire accident.

 

Remove the stems from your pepper, wash with water, and then roughly blend your pepper with some onions with little water. You do not want to end up with a watery sauce.

 

Boil your eggs, remove the shells, and set aside.

 

Step-by-step procedure for its prepearation 

1) In a dry pot, heat up your bleached palm oil, and then fry your proteins (Turkey, assorted meat, etc).

2)Using the same oil, sautee your onions, minced garlic, and locust beans for 1 min on medium heat.

3) When you’re sure the scent is causing trouble at your next door neighbour’s house, then it’s time to pour in your roughly blended pepper

4) Add in half a portion of your blended crayfish, then season with some seasoning cubes and some salt to taste.

5) Don’t forget your boiled eggs. Toss in your eggs immediately after you season your sauce so that it can suck up all the deliciousness of the sauce.

6) Allow your sauce to fry for 10 mins, then add in your fried proteins and then the remaining portion of your crayfish. Stir, and allow to fry for another 10 mins.

7) Taste your sauce, and adjust your seasoning if needed.

8) When you notice that the oil is separated from the sauce, then your sauce is ready.

9) Serve with hot Ofada, regular or basmati rice wrapped in a leaf. If you want to be creative, you can try out the sauce with some boiled yams, plantains or potatoes. Enjoy!