Name: Ayamase (Designer Stew)
Total time: 90 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 1 kg goat meat; 500 g beef (for roasting and beef stock); 1 cup cut ponmo, pre-cooked; 1 cup cut shaki, pre-cooked; 3 large green bell peppers; 4 cups green scotch bonnet peppers; 1 onion, chopped; 6 eggs, boiled; 1/4 cup locust beans (iru); 2 tablespoons crayfish; 3 smoked hake fish; 1 cup palm oil; 1 teaspoon salt; 1 teaspoon beef seasoning; 1 teaspoon beef stock powder

Question 1

What is the difference between Ayamase and Ofada Sauce?

Accepted Answer

Ayamase is made with green peppers and green scotch bonnets, while traditional Ofada Sauce uses a red pepper base. Both are served with ofada rice.

Question 2

Can I make Ayamase without bleaching palm oil?

Accepted Answer

Bleaching the oil is what gives Ayamase its pale colour and mellow flavour — it's a key step, so don't skip it.

Question 3

Is Ayamase very spicy?

Accepted Answer

It can be. Adjust the quantity of green scotch bonnets to suit your heat tolerance.

Ayamase (Designer Stew)

Ingredients

Method

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