Ayamase also known as Ofada or Designer stew is a tasty, popular dish predominantly eaten amongst the Ijebu Yoruba tribe from Southwest Nigeria. It’s made with green Paprika peppers, assorted Goat meat, Stock fish/Smoked fish/Cray fish, Palm oil and green/red hot Scotch bonnet or Habanero peppers. Most people also add Boiled Egg as an accompaniment to the dish
Ayamase can be served with Fufu, Pounded yam, Amala, White rice, Beans etc.
See below a guide on how to cook this delicious dish…
- Cook all the meat and fish with the stock cube till well done.
- Boil eggs till hard, peel and place in fridge.
- Brown your assorted goat meat in the oven (Optional).
- Coarsely blend pepper and strain if necessary.
- Season sparingly at this stage. Remember your protein also contains seasonings, add your stock-fish and cook on high heat till all the water dries up.
- Pour the red palm oil into a clean dry pot and blanch till it turns clear.
- Always blanch your palm oil in a well ventilated kitchen, start on high heat for 5-7 minutes and reduce to the lowest setting until the foam on the oil fully disappears.
- Leave the oil to cool completely then add to the cooked pepper puree.
- Cook on medium heat, stirring frequently for about 30 minutes.
- Add your assorted meats to your sauce and simmer on low heat for a further 15-20 minutes.
- Taste and re-season, if necessary.
- Add boiled eggs and gently shake the pot to ensure your eggs are fully submerged in the sauce.
Check out the montague below – A MegXDelicacy approach to cooking Ayamase:
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