The love for ofada rice in the past few years has been on the increase. The brown unpolished rice is very healthy and loaded with a lot of nutrients.
There is no ofada rice without the sauce. What makes it outstanding is the sauce popularly known as ‘ayamase.’ It’s such a hit at parties and gatherings; you’d love it at the first try. It isn’t only delicious, it is also easy to prepare. Let’s make get to work on this.
Happy Weekend peeps!
Ingredients for ayamase
- 8 pcs beef (cooked and fried)
- 8 pcs of assorted (cooked and fried)
- 6 pcs green tatashe (seeds off)
- 8 pcs green shombo (soaked in water)
- 6 pcs fresh rodo pepper
- 10 pcs long dried pepper
- 1 cup shredded boiled Stockfish
- 2 large onions
- 4 boiled eggs
- Palm oil (just enough to cook)
- 2 tbs locust beans ( Iru)
- 2 cups beef or chicken stock
- Seasoning/ salt
Method
- Blend the green pepper with the ‘ata rodo’ and boil till it gets thick. Remember not to blend the onions with the pepper.
- While the pepper is boiling, cover the pot and bleach the palm oil for some minutes. Turn off the heat and leave the pot covered till the body is warm. (Use the same palm oil used for frying the pieces of meat. If you’ve got up to a cup, that’s fine if not, add more. Leave the pot on the hob.)
- Add the onions. Sauté till fragrant. Add the locust beans, sauté till it releases its flavour and aroma.
- Also add the shredded stockfish. Fry for 2-3 minutes, then add the blended green pepper.
- Stir to combine, add the seasonings and salt to taste. Be careful not to add too much seasoning as you’ll be adding stock later on.
- Now cover and let this fry till oil floats to the top. Do check every now and then to prevent burning. Now add the fried meats, boiled eggs and stir.
- You can add the stock if you find the consistency too thick. Cook for a further 8-10 minutes.
- Switch off the heat and let it simmer with the residual heat, at this time, the oil will float to the top.
Ayamase is ready.