Recipe: OFADA STEW (AYAMASE)

OFADA STEW (AYAMASE)

Ofada stew or Ayamase is a tasty,spicy stew that you eat and just can't forget.
      It used to be a ''best-kept-secret',' and was only known by the natives and a few Mamaput/Buka(road side cooks)  in  south-western Nigeria ,small wonder why people just can't get enough after a visit to the Buka.
      Well, now we can all replicate these stew in our homes. So here's the Ofada stew (Ayamase) recipe and below are frequently asked questions about this native stew. ...  hope you enjoy.

ingredients

  10 pcs unripe habanero peppers

  5 green tatashe peppers or green bell peppers

1wrap locust bean seasoning (Iru, ogiri okpei or dawadawa)

20cl red palm oil (at least)

  1 big onion

1 handful crayfish (optional)

 550g assorted meat

Beef

kpomo

Shaki  (cow tripe)

Dry fish

Stock fish  {all chopped into bite-able pieces}

 (…………or as desired)

Cubes  seasoning stock

Salt to taste 

Garnish:
*4 Hard Boiled eggs(without shell)(optional)

* Sliced ugu leaves (optional)

Cooking Directions

Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.

Grind the crayfish and the locust bean seasoning with a dry mill.

Cook all the meat and fish with the stock cube till well done.

Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.

Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.

Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.

Add salt to taste and stock cube , add the boiled eggs then you can add sliced ugu leaves and sliced onion(optional) (forgive me I love onions)

 Leave to simmer and it is ready to be served.

Note: Serve with Ofada Rice. 

To get the full effects, line the plate with uma leaves. You can also use banana leaves.

Tips for bleaching red palm oil

Bleach the palm oil with a clean dry stainless steel pot. Aluminum pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil.

If possible, use a free flowing pure red palm oil. The congealed almost yellow ones contain some water.

Use low heat when bleaching the oil. This ensures that the oil is not very dark when done.

Do so in a well ventilated area. Turn on your kitchen extractor to remove the smoke as much as possible. Turn off your smoke alarm if any, you don't want everyone to know that you are cooking Ofada Stew. ;-)

Do not leave the pot unattended because the oil will catch fire if overheated. Check it constantly and turn off the heat once the bleaching is complete.

Do allow the oil to cool down a bit before adding the ingredients. This will prevent hot splashes of oil and will keep your food from burning due to the high temperatures.

......................ENJOY