Ayamase

Made with the best quality unripegreen peppers and cooked in Palm Oil bleached to perfection and an assortment of tripe and beef parts this stew will take your taste buds back home. Ofada Stew Ayamase The Designer stew Ofada stew or Ayamase is a tastyspicy stew that you eat and just cant forget.

Ayamase Ofada Stew Sisi Jemimah Stew Recipes Cooking

Aso Rock Restaurant will cook you a pot of Ayamase to order and deliver it to your door on the same day.

Ayamase. Ayamase stew is such an interesting stew you can think of if you are passionate about traditional food because the local spices used for the preparation are such that will awaken your traditional taste bud Winks. Ayamase Ayamase is the twin sister of Ofada stew alternatively nicknamed designer stew in Nigeria. Ayamase stew also called Designer stew or Ofada sauce is a green bell peppers stew which happens to be a delicacy common in the western part of Nigeria.

For a more detailed green ayamase recipe w. This is traditionally served with ofada rice. How to cook Ofada Stew Ayamase Ofada Stew Designers Stew Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times everyone especially those in Lagos and environs has been bitten by the Ofada Rice bug.

Order now for GPS on demand delivery across London. Ofada Stew Ayamase Recipe. This red ayamase stew recipe will become a staple for you.

This stew uses a combination of Green. It also comes with small chunks of beef cow foot and tripe. 2019 KARA Holdings SdnBhd.

All Rights Reserved FOLLOW US ON. Ayamase pronounced ha-yah-ma-shay is a blended mixture of green peppers and chillies fried in palm oil and iru fermented melon seeds. No wonder people just cant get enough after a visit to the Buka.

It used to be a best-kept-secret and was only known by the natives and a few MamaputBuka road side cooks in south-western Nigeria. Our Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is prepared with bleached palm oil and a combination of Green peppers chillies onions assorted meat and locust bean and this gives it a distinct delicious taste. This stew is actually different from ofada stew but seems to have adopted the name because of the Ofada rice with which it is most often served.

Make sure to screenshot the ingredient list at the end. Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria. 3500 A Western Nigerian staple stew with its origins in Ogun State our Ayamase Designer Stew is one the best-sellers.

Sounds funny yeah but it is true because the stew is so delicious that you will want to go for a second round. How to cook Ofada Stew Video. Fried palm oil or bleached palm oil prepared fresh for use in Ayamase stew.

Wwwnaijainfusionscoukayamase recipeingredients 13 green bell peppers7 scotch bonnet2 large onions450ml palm oil100ml water to blendchicken stock cube powd. Even though both stews are sometimes used interchangeably there is a slight technical difference between them. Ofada stew is made with red peppers while Ayamase is made with the green pepper variety.

Soak ayamase pepper mix in water for 2 hours or more Heat the bleached palm oil in a pot Add iru and onions to the oil and allow to fry for about a minute or until it begins to fragrance Add the soaked ayamase mix with water into the pot and allow to fry for 10 minutes.

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