Ayamase also called ofada stew is a very popular Nigerian stew. This stew is the hottest of them all when it comes to Nigerian hot and spicy food. If you have tasted it before, you can testify that ayamase stew adds a delicious twist to rice.
Ayamase is easy to prepare and it hits differently at ceremony, hangout, parties, and family gatherings. However, it is advisable that you have a chilled drink or water beside when you are about to eat a delicious mea with it.
Ingredients to Prepare Ayamase Stew
- Unripe habanero peppers
- Green “tatashe” peppers
- Locust bean seasoning
- Red palm oil
- Assorted meat and fish.
Please Note: Before you start cooking, make sure you wash and blend the peppers and the onion. Also, you can grind the crayfish and locust bean seasoning with a dry mill.
How to Prepare Ayamase Stew
Step 1: You need to cook the meat and fish with stock cube until it is well cooked. Then, pour the blended pepper into a separate pot and cook till the water dries up.
Step 2: Get a pot and place it on a low medium heat. Pour the red palm oil into the pot and bleach till it turns clear.
Step 3: Leave the oil to cool down a bit then add the boil pepper puree. Fry till all the water has dried from the pepper. Then, add the crayfish and locust bean seasoning. Also, don’t forget to add the “orisirisi” meat and fish and stir it well.
Step 4: After that, add salt to taste. Then, leave on simmer and it is ready to serve
So, these are four basic steps to prepare ayamase stew. You should try it!
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