Easy Steps In Making Ayamase Stew For Ofada Rice
Lots of people love to eat Ofada rice because of the stew. This stew is called Ayamase stew and it is the highlight of eating Ofada rice. It is very tasty and filling. Below are the tips for making this stew.
- 40 pieces unripe habanero peppers (atarodo, ose oyibo, atarugu)
- 2 green tatashe peppers or green bell peppers
- 1 locust bean seasoning (Iru, ogiri okpei or dawadawa)
- 20cl red palm oil (at least)
- 1 big onion
- 1 handful crayfish
- 850g assorted meat and fish. I used:
- Shaki (cow tripe)
- Dry fish
- Stock fish
- Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
- Grind the crayfish and the locust bean seasoning with a dry mill.
- Cook all the meat and fish with the stock cube till well done.
- Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
- Pour the red palm oil into a clean dry pot, bleached oil is not good for the health, so avoid bleaching the oil. Once the oil is hot enough, you can go to the next stage. The oil can be left for less than 10minutes, depending on the heater being used for cooking.
- When cooking the stew, there must be adequate ventilation.
- Once the oil is hot enough, add the boiled pepper puree. Fry till all the water has dried from the pepper.
- Add the crayfish and locust bean seasoning, the meat and fish and stir well.
- Add salt to taste, leave to simmer for 5 minutes and it is ready to be served.
- Serve with boiled Ofada Rice. To get the full effects, line the plate with uma or local leaves. You can also use banana leaves.
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