DIY Ayamase - How to make special Ofada Sauce

Hello guys, welcome to another DIY of making ofada a special sauce called Ayamase. It is a local recipe of the Yoruba people in Nigeria and I must warn you that it is hot. I should mention that hot her means pepperish and that's how we love it. Some people call it different names. The outcome varies on how you cook it. Sometimes its looks black so it is called black stew but often it is green. It is also called designer stew by some people.

Background

I will rather call it Ayamase because of its origin in a town called Ikenne-Remo in Ogun state. To break the name down it means wife of Mase (Aya Mase). The woman who developed this recipe was
Mrs. Felicia Ajibabi Adesina. In my recipe, I didn't add green pepper bells because I wanted it hot :D

The recipe could include ginger and garlic

First, you need your ingredients.

Ingredients
Salt
Seasoning cubes
Red oil (bleached palm oil)
Onions
Locust beans
Meat
Ponmo
Shaki
Green Scotch bonnets (Ata Rodo)

^{chopped onions}

^{locust beans}

Boil the meat first and set it aside

^{boiling seasoned meat}

^{boiled meat}

Bleach the red oil/palm oil. I covered the pot in this case to contain the smoke.

^{bleached palm oil}

Once the objective was achieved. I turned off the burner to let the smoke clear off.

Simultaneously, blend the Green Scotch bonnets (Ata Rodo). I strained out the water to work with the blended chunk.

^{Green Scotch bonnets (Ata Rodo)}

^{drained water}

^{strained Green Scotch bonnets (Ata Rodo)}

Set the burner up to heat up the oil to pour in the chopped onions and locust beans to fry.

Pour the boiled meat, ponmo and shaky into the pot and stir. Let it cook for a bit

Next, Pour the blended pepper into the pot and stir.

Add salt and Seasoning cubes.

Stir properly and let it steam. You can choose to add meat stock or water from the strained pepper.

I prefer the sauce thick. You can make it as you wish at this point to be soupy, watery, Stew or a thick sauce like I did. Let it heat up with the mixture and steam for a bit. You can cover the pot at this stage.

The sauce is ready for serving and it tastes delicious with white rice, ofada rice or your preferred choice of combom

BON APPETIT