Another name for ofada stew is called “Ayamase”, U all will be surprised to know that the name ofada stew is gotten from a local rice called “ Ofada Rice “, the sauce itself is called Ayamase.
First time I tried Ofada Stew was in 2016 when I went for a visit to Lagos which I must say was the best.
Less I forget Iru( locust beans) is an important ingredient while preparing this dish
Ofada Stew is made with variety of ingredients like palm oil, chili pepper, green peppers etc. This dish is mostly loved and prepared by the Yorubas.
Here I will be showing you a complete recipe of how Ayamase is prepared.
You can choose to serve the sauce with regular rice but the local Ofada rice Certainly adds something to the dish.
INGREDIENTS
• 1 cups each -Shaki, ponmo , and Goat meat
• 10 yellow chili
• 4 large green pepper
• 7 red Chilli pepper
• 3 large tatase (paprika)
• 2 tsp grated garlic
• 2 onions
• 1½ Seasoning cubes
• Salt to taste
• 2 cups palm oil
• 2½ tablespoon locust bean (Iru)
• 4 Eggs- Cooked
DIRECTIONS
Wash your ponmo, Shaki and Goat meat properly, season and cook till it’s tender and remaining a little water in the pot
Wash the peppers and 1 onions and blend together.
Cook the peppers that was been blended until it’s dry
In a pot add your palm oil then heat until it’s clear, this should take about 3 minutes
When that is done add your pepper blend, remaining 1 onions, locust beans and stir,
Add your assorted meat, eggs and stir for another 7 minutes
Stir further after that, add your seasoning cube, salt to taste and allow all the ingredients to combine thoroughly then cook for 1 minutes.
Serve with your favorite type of rice
