Ayamase has become so popular in the past five years or so because of its unique look and flavor especially when married with good old ofada rice (local unpolished Nigerian rice). It's always the first to go at most parties as it's highly sought after and most people don't bother making some at home because they believe it's difficult to prepare.
This spicy dark green sauce literally translates to "wife mustn't cook it" and it originates from the ijebus of Nigeria.
Across Nigeria, there are lots of ofada sauces as ofada rice is not tied to any one ethnic group, I recall it used to be called "abakaliki rice" also. This particular sauce is of Ijebu origin.
It's primarily made with palm oil, but for those who don't like using palm oil, vegetable oil can also be substituted (you lose a bit of the intense flavors though)
I discovered that using crayfish in Ayamase, sweetens it in a not so nice way and takes away the vavavoom of the stew, hence why I now leave it out ... I'm sure most of us are aware that crayfish, are natural sweetener on their own, also not everyone likes or are allowed to consume them due to allergies , so when next you are preparing this sauce leave them out for comparison.
Ingredients
*Green bell peppers
*Spring onions
*Onions (blend 1, roughly chop up the other)
*Stock cube and powder
*Green chilli peppers
*Palm oil
*smoked prawns (optional)
Step 1. Blend the peppers, onion and spring onions not so smooth, then pour into a pot and place on the cooker to simmer (until all water dries out)
Step 2. Once the mixed peppers and onion blend has simmered, place a pan on the cooker to bleach the palm oil. After bleaching, add in the chopped onions, allow to fry until almost brownish then start adding in the pepper paste.
Step 4. Add in the meat, stir, taste for seasoning.. If required add more seasoning, then allow the stew to fry further for another 10mins.. And it's ready
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