Ayamase Stew – This recipe will take your rice to another level

Ayamase stew
YouTube/SisiYemmieTV

Ayamase Stew has rightfully earned its name as designer stew, no cap.

Ayamase stew (also called Ofada sauce) is a delicious delicacy known for its distinct dark green colour that when paired with plain white rice or basmati rice will fire your taste buds alive.

Depending on how much you like spicy food, this delicacy can be done however you want it. When spicy it hits the right taste buds and when you decide to go easy on the pepper, it still is delish! The best part is it’s easy to make!

These steps from Sisi Yemmie (check here for more of her must-try recipes) will guide you if you’re trying it out for the first time;

Start by seasoning your choice of protein

What you need:
  • Chicken/Meat
  • Cameroon Pepper
  • Paprika
  • Salt
  • Chicken seasoning
  • Garlic Powder
  • Ginger powder and any other seasoning you want
  • Mix all together and rub into properly washed chicken, meat or fish making sure it’s well distributed
  • Grill
Ayamase Stew
What you need:
  • Green Bell Peppers
  • Scotch Bonnet
  • Onions
  • Eggs
  • Protein (in this case grilled chicken)
How to:
  • Blend the green bell peppers, scotch bonnet and onions together (coarsely) adding very little water
  • Boil the blended mix to dry out the water
  • Boil eggs
  • Bleach palm oil (you need to be extremely careful doing this because of choking hazards)

The best way to bleach your palm oil is to use a pot with a glass cover that has no steam hole so you can watch the oil through the lid. Bleach over medium-low heat for 10-15 minutes. DO NOT OPEN THE POT DURING BLEACHING. When you get the desired colour, turn off the heat, leaving the pot closed for about 15 minutes before going on with the rest of your cooking!

  • Put the bleached oil back on the stove, add onions and locust bean
  • Add crayfish
  • Add the boiled blended mix
  • Fry till it becomes darker (cooked)
  • Add chicken
  • Add the chicken stock
  • Mix everything together
  • Add salt and any seasoning you want (to taste)
  • Let it cook
  • Peel the boiled eggs and add to the stew
  • Let it simmer
  • Serve with rice