Tuesday, 23 October 2018

Hot and Spicy Ayamase stew/sauce

Photo: @9jasoulfood A Y A M A S E | Spicy sauce made using green bell peppers, green scotch bonnet and preferred spices.
Ayamase sauce is a spicy stew usually eaten with Ofada rice. It is the perfect meal to be eaten on a cold day.


7 large bell peppers
3 scotch bonnet peppers
4 large red onions
2 lbs braised goat meat
Smoked dried fish
Half cup of palm oil
2 seasoning cubes
Salt to taste
1 tbsp Iru (optional)


1. Blend the pepper and 1 onion together. Then boil in a pot until the moisture reduces and it becomes thick.

2. Boil the blended peppers on medium high heat till it reduces to a paste.

3. In another pot, sauté sliced onions in palm oil on medium heat till soft.

4. Add the iru and grounded crayfish to taste. At this point, you can tell how delicious the stew will be by the aroma oozing out of the pot.

5. Then, add the pepper paste and fish/meat, and cook for 10-15 minutes. Stir at intervals.

6. Add salt and seasoning cubes to taste. Cook until stew separates from the oil.
Your stew should be ready to serve! Serve with Ofada rice.

Photo: @aroma9ja

Our famous Ayamase stew for the win win

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