Nigerian Cuisines 101: Ayamase ‘ofada’ sauce

Ayamase sauce, popularly known as Ofada sauce, is a delectable Nigerian sauce. Over the years, Ayamase sauce has evolved from being served only with Ofada rice to being served with many other dishes as preferred.

Ayamase sauce is a spicy Nigerian sauce that originates from the Yoruba tribe in the southwestern part of Nigeria. Its origin can be traced to Ikenne-Remo in Ogun State.

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The sauce got its name from a compound word of two words: “Aya” and “Mase.” The first word means wife, and the second is the name of a man. Ayamase sauce was a specialty cooked by Mrs. Felicia, Mase’s wife, alongside the rice she sold. Her patrons referred to her sauce as Obe Aya Mase (Aya Mase’s sauce), a name that has stuck to this day.

It is made with unripe habanero pepper (atarodo), locust beans, assorted meats, eggs, and palm oil. It is most often paired with Ofada rice, a locally grown brown-striped rice. However, the sauce can also be served with other dishes such as Ekuru, white rice, yam, and other preferred options.