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AYAMASHE AND OFADA RICE

Ofada rice you know. Ofada Sauce, you know, so what is Ayamashe? Ayamashe is basically the Ofada sauce, aka designer stew made with green and unripe peppers. Ofada rice and ayamase stew is a sauce native to the Ogun state. Both are strong in scents and flavours and absolutely delicious when prepared right!

 

 How to prepare the AYAMASHE Sauce

 INGREDIENTS:

  • Unripe scotch bonnet peppers
  • Green bell peppers
  • Onions
  • Red crayfish
  • Assorted meat
  • Dried fish
  • Bleached palm oil
  • Egg
  • Ground crayfish
  • Salt
  • Locust beans

 

DIRECTIONS

PREP:

  • Blend peppers and onion in a blender (roughly bended)
  • Boil meats
  • Bleach oil

 

COOKING:

  • Heat palm oil in a pan until it looks like used vegetable oil (test with strip of white paper to test bleachedness) NOTE: be careful not to let it burn
  • Pour pepper/onion mix into pot and leave to simmer
  • Add locust beans to the mix.ass some ground grayfish (not too much so it doesn’t overpower the other flavours)
  • Add seasoning cubes and salt
  • Put in dry fish, red crayfish and assorted meat and boiled meat and leave to soak up the flavours
  • Serve with Ofada rice and fried plantains

 

Ofada Rice

  • Pick and wash the rice carefully to rid of stones or husks
  • Boil in water until soft
  • Strain and return to pot to dry
  • Serve with ayamashe sauce

 

WATCH:

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