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Easiest Way to Cook Perfect Ayamase Stew (Ofada)

Ayamase Stew (Ofada). Garden At Home With Sarah Raven, Wide Range of Products Available Online Check Out Stewed On eBay. Check Out Great Products On eBay. Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria.

Ayamase Stew (Ofada) Serve with cauliflower rice for a delicious African keto lunch or dinner! Ofada stew actually borrows its name from the type of rice it was originally served with, known as Ofada Rice. Looking back, this was one of the first recipes that I posted. You can cook Ayamase Stew (Ofada) using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ayamase Stew (Ofada)

  1. You need 500 grams of Assorted Meats.
  2. You need 4 pieces of Ponmo (Cow Skin).
  3. It's 4 pieces of Boiled Egg.
  4. It's 1 cup of palm oil.
  5. It's 3 of wraps of Iru.
  6. Prepare of Beef Stock.
  7. You need 20 pieces of Green scotch bonnet pepper.
  8. You need 2 of large Green bell pepper.
  9. It's 2 of large Onion bulbs.
  10. Prepare 2 of Seasoning cubes.
  11. You need 1 spoon of Ground crayfish (Optional).
  12. Prepare to taste of Salt.

In fact, it was the second recipe on my Bella Naija BN Cuisine feature. When I look back at the pictures from that post, I can't help but cringe for a few seconds and that feeling is replaced by pride and gratitude for how far I have come in this food blogosphere. This past weekend, I decided on a do over. Ofada Stew (Designers Stew) Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug.

Ayamase Stew (Ofada) instructions

  1. Roughly blend the scotch bonnet pepper, green bell pepper and 1 onion and boil it till it achieves a thick consistency..
  2. Bleach the palmoil in a covered pot for about 10 minutes. To prevent smoke inhalation, keep the pot covered while bleaching is going on. Once it hits the 10-minute mark, turn off the cooker and let the oil cool down. You would notice at this point that the oil has changed from red to dark brown. This simply means it's been properly bleached and you're ready for the next step..
  3. Place the pot of oil back on the heat and add the remaining onion which must have been finely diced by now. Let the onions fry till it becomes soft and then add the Iru to the oil. At this stage, your neighbours probably feel that you're about to make efo-riro because of the wonderful aroma that would have taken over your kitchen..
  4. Allow the Iru and onion fry together for about 2 minutes and then add your boiled assorted meats and diced ponmo to the oil, stir and allow to fry. At first, it would look like the meats have soaked up all the oil. However, as you fry the meat, the oil gradually floats back to the surface..
  5. Once your meats have been properly fried, add in the boiled pepper and allow the stew fry till the oil floats to the surface of the stew in bubbles. Add your beef stock and let the stew fry further. Note that because your stock has seasoning in it, you might not have to add more seasoning to the stew. what this means is that you must taste the stew for seasoning after the stock has been added before you add fresh seasoning to the stew..
  6. If you would be adding the ground crayfish to your stew, this should be added sparsely and carefully so as not to overwhelm or overseason the stew. It is very easy for this addition to ruin all your efforts so far. However, if you can be careful about it, you would agree with me that it was totally worth it..
  7. Stir in the ground crayfish well and allow the stew to fry. Reduce the heat to a simmer till you notice that the oil is back on the surface of the stew..
  8. Add in your boiled eggs and taste for seasoning and salt..
  9. Voila! your Ayamase stew is ready to be enjoyed thoroughly with the locally grown Ofada rice. Adding fried plantain to this is like the icing on the cake. Enjoy!.

How to cook Ofada Stew [Video] Please note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. Ayamase - Ofada Stew Ayamase is an increasingly popular Nigeria stew. It's such a hit at parties and gatherings, you'll be swooned at the first try. Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is. Ayamase stew also called Designer stew or Ofada sauce is a green bell peppers stew, which happens to be a delicacy common in the western part of Nigeria.

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