How to make Ayamase/ Ofada sauce/ Designer stew

Ingredients
-1-2 cups of palm oil
-10 pieces of green tatashe or bell pepper
-5 pieces of green ata rodo or scotch bonnet
-1/2 cup of Iru - fermented locust beans
5cups of assorted meats (beef, cow tripe/ shaki, intestines/ round about, cow skin/ kpomo , liver etc). Cut into small pieces.
Beef Broth
-4 Seasoning Cubes
-Salt
-2 large onions
-1/2 cup ground crayfish


How To
1. Wash and blend green tatashe, atarodo and one onion (coarse texture).
2. Reduce on medium heat till it becomes thick.
3. Bleach palm oil for 10 minutes on medium heat, cover the pot. Do not open till it cools. The oil should have a light chocolatey brown colour.
4. Season offals with salt, maggi and onions, cook in a pressure cooker for 30 minutes, add the beef, kpomo and liver, add extra onions and adjust seasoning, cook for an additional 30 minutes or till all the meats are soft
5. Drain the meat in a colander
6. Put pot with bleached oil on heat, add chopped onions, fry till the translucent, add Iru (locust beans) and fry till the oil floats to the top.
7. Add all the meats, stir and fry well till the oil floats to the top.
8. Add the pepper mix to the meats and fry till the oil floats to the top.
9. Add beef broth, cover to cook for 5 minutes. Stir at intervals
10. Add crayfish, taste first, add salt and beef seasoning if necessary.
11. Cover to cook and allow oil to float to the top
12. Serve with Ofada rice/ white rice and plantain.



Instagram- [ Ссылка ]


Facebook- [ Ссылка ]

свернуть