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We hope you got insight from reading it, now let’s go back to ofada rice served with ofada sauce also known as ayamase recipe. You can cook ofada rice served with ofada sauce also known as ayamase using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ofada rice served with ofada sauce also known as ayamase:
- Prepare Assorted meat(beef,shako,ponmo,liver)
- Take Palm oil
- Use Green bell pepper
- Take Ata rodo (Scotch bonet)
- You need Iru (locust beans)
- Use Beef stock
- Get cube Seasoning
- Use Crayfish
- Provide Salt
- Provide Onion
- Take Ofada rice(locally grown rice)
- Provide Fresh ginger
- Use Fresh garlic
Steps to make Ofada rice served with ofada sauce also known as ayamase:
- Season assorted meat with blended onions,ginger,garlic,salt,seasoning cube and allow to cook for at least @hour till meat is tender
- Wash and blend green bell pepper and ata rodo together
- Boil till water reduces and. Becomes a thick paste
- Bleach palm oil for 10mins and turn off the cooker,palm oil would have bleached to golden honey colour
- Once pot is cool,put back on fire,add chopped onions,allow to fry till it softens,add iru and let both fry until bubbles of palm oil float to the top
- Add assorted meat and allow to absorb oil
- Add boiled pepper and stir,allow to fry until oil floats to the top,then add meat stock,stir and allow to fry till you see patches of oil on top
- Add ground crayfish, stir and allow crayfish cook and combine with stew
- Lower heat and allow stew to gently Cook and serve with choice of rice
Ofada sauce/stew is one of the most sought after Nigerian delicasy. This post shows you how to I suppose you know how to boil rice. đŸ˜‰ That would be discussed briefly at the bottom of this post. Ofada stew (sauce) is made with a combination of green peppers and red peppers, then assorted. Learn how to cook Nigerian Ayamase the Souldeliciouz way, also known as Ofada and Designer stew. Ofada Rice served with Ofada Stew/Ayamase is extremely popular at Nigerian parties and homes.
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