Authentic Nigerian Ayamase (Ofada Sauce) Recipe – A Spicy Delight!
Ayamase, popularly known as Ofada sauce, is a beloved Nigerian delicacy known for its rich, spicy flavor and irresistible aroma. This mouthwatering dish is made using green bell peppers, Scotch bonnets, and a variety of meats, creating a deeply savory and satisfying stew. Traditionally served with Ofada rice (a locally grown unpolished rice with a unique aroma), Ayamase is a staple in Yoruba cuisine and a must-try for anyone who loves bold flavors.
In this detailed guide, we’ll walk you through everything you need to know about making the perfect Ayamase, including ingredients, step-by-step instructions, cooking tips, and how to serve it authentically.
Ingredients for Ayamase (Ofada Sauce)
To achieve the best flavors, you’ll need:
Main Ingredients:
- 10 green bell peppers (Tatashe)
- 6 Scotch bonnet peppers (Atarodo) – adjust for spice preference
- 2 medium onions (1 for blending, 1 for frying)
- 2 cups palm oil
- 1 tablespoon ground crayfish (optional for deeper flavor)
- 1 ½ tablespoons locust beans (Iru)
- 2 seasoning cubes (Maggi or Knorr)
- Salt to taste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- ½ teaspoon ground black pepper
- 2 cloves garlic (minced)
Assorted Meats & Proteins:
- 500g beef (cut into bite-sized chunks)
- 300g cow tripe (shaki)
- 200g cow skin (ponmo)
- 200g liver (optional)
- 1 smoked fish (deboned)
- 2 tablespoons blended dried shrimp (optional for extra umami)
- 2 cups beef stock (from boiled meat)
Step-by-Step Preparation
Step 1: Preparing the Ingredients
- Blend the Peppers: Roughly blend the green bell peppers, Scotch bonnets, and one onion. Avoid adding too much water; a coarse texture is ideal.
- Boil the Assorted Meats: In a pot, season the beef, shaki, ponmo, and liver with salt, seasoning cubes, thyme, black pepper, garlic, and ginger. Add enough water to cover the meat and cook until tender. Save the meat stock for later.
- Bleach the Palm Oil: Heat the palm oil in a pot on medium heat for about 10-12 minutes until it turns a dark golden color. Ensure your kitchen is well-ventilated, and keep the lid on to prevent excessive smoke.
Step 2: Cooking the Ayamase Sauce
- Sauté the Onions: Once the oil is bleached, add the second chopped onion and stir-fry until translucent.
- Add Locust Beans (Iru): Stir-fry the locust beans for a minute to release their rich, fermented aroma.
- Cook the Blended Pepper Mix: Pour in the blended pepper mixture and stir. Allow it to cook for 15-20 minutes, stirring occasionally, until the oil floats to the top.
- Season the Sauce: Add ground crayfish, blended shrimp (if using), curry powder, and a little more salt to taste.
- Incorporate the Meat & Stock: Add the cooked assorted meats, smoked fish, and 2 cups of beef stock. Stir well and let the sauce simmer for another 10-15 minutes until the flavors meld together beautifully.
- Taste & Adjust: Check for seasoning and adjust accordingly. Your Ayamase sauce is now ready to be served!
Serving Suggestions
Ayamase is best enjoyed with Ofada rice, which has a unique earthy flavor that complements the rich sauce. To serve it authentically:
- Cook Ofada rice according to package instructions.
- Rinse with warm water to remove excess starch.
- Serve hot with a generous portion of Ayamase sauce, garnished with extra chopped onions for added crunch.
For an extra touch, pair it with a side of fried plantains (Dodo) or a chilled glass of Zobo drink.
Pro Cooking Tips for the Best Ayamase Sauce
- Use More Locust Beans: If you love the deep umami flavor of Ayamase, add extra locust beans!
- Don’t Overblend the Peppers: Keeping a coarse texture enhances the sauce’s traditional feel.
- Let the Oil Bleach Properly: This process deepens the flavor and gives the sauce its signature color.
- Add Liver & Smoked Fish: These proteins enhance the taste, making your Ayamase richer and more delicious.
- Simmer for Longer: The longer the sauce simmers, the deeper the flavors develop. Be patient!
Nutritional Benefits of Ayamase (Ofada Sauce)
This dish is not just delicious but also packed with nutrients:
- Protein-Rich: Thanks to the assortment of meats, Ayamase provides essential proteins for muscle growth.
- High in Healthy Fats: Palm oil contains antioxidants that support heart health.
- Rich in Vitamins & Minerals: Green peppers, locust beans, and crayfish provide essential vitamins and iron.
Frequently Asked Questions
1. Can I Make Ayamase Without Palm Oil?
Palm oil gives Ayamase its signature taste, but if you must substitute, try using vegetable oil, though the flavor won’t be as authentic.
2. How Spicy Should Ayamase Be?
Traditionally, Ayamase is very spicy, but you can adjust the number of Scotch bonnets to suit your heat tolerance.
3. How Long Can I Store Ayamase?
Ayamase keeps well in the fridge for up to 5 days and can be frozen for up to a month. Reheat in a pot for the best texture.
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