Yoruba people are known for their love for really spicy food and have been the source of some famous memes on social media. Ofada rice and Ayamase sauce is one of the most famous and loved meals from western Nigeria.
The Ayamase sauce has gained popularity all across the country, and it can be eaten with Ofada sauce, yam, potatoes and more.
For this weeks foodie Friday we will be sharing the recipe for the Ayamase sauce.
What you need
- Green bell pepper – 4 big ones
- Scotch bonnet – 5-10 pieces (depending on how spicy you want it to be)
- Onion – 1 whole
- Locust beans – 2 tbs
- Red oil – 3-4 cooking spoons
- Garlic – 1 clove (optional)
- Protein of choice i.e. cow offal’s, beef, pomo, boiled egg – ( boiled and diced in small cubes)
- Salt and stock cubes – to taste
How to make it
- Blend bell pepper, onion, garlic, and scotch bonnet into a rough paste and set aside.
- Parboil the paste until the excess water is completely dried out.
- In a medium size pot, pour in your red oil and set your heat on medium, then bleach red oil until the color becomes lighter. The bleaching process usually takes about 5-10 (This process gets really smoky, so we advice you cover the pot with the appropriate pot cover when bleaching. We also suggest you either take the oil outside to cool off when you are done bleaching it, or slightly open the pot cover and allow it cool off before you continue cooking.)
- Put the bleached oil back on medium heat, and pour in diced onion and allow to fry slightly.
- Pour in parboiled pepper paste, locus beans and proteins then stir together.
- Add salt and stock cubes to taste, then cover.
- Allow to cook for about 10 minutes on medium heat.
- Serve with Ofada sauce of desired side dish.