How to make the most delicious Ayamase Sauce

Ayamase sauce, also known as Ofada stew or Designer stew, is a rich and spicy sauce that’s a staple in Nigerian cuisine, particularly among the Yoruba people in the southwest region. It’s famous for its distinctive green color, which comes from the use of green bell peppers, and its spicy flavor profile, often enhanced with habanero peppers.

The preparation of Ayamase sauce can vary slightly, with some recipes including ingredients like ginger, crayfish, or liver for additional depth of flavor. It’s a dish that’s often enjoyed at parties and special occasions, and it’s well-loved for its ability to pair well with various side dishes. 

WHAT GOES INTO MAKING AYAMASE SAUCE?

Here’s a brief overview of what goes into making Ayamase sauce:

• Green bell peppers and habanero peppers are blended together, sometimes with onions, to form the base of the sauce.
• Palm oil is traditionally bleached to a honey-brown color before being used to fry the pepper mixture, which gives the sauce its unique flavor.
• Locust beans (iru) are added for an authentic taste, along with other proteins like beef, tripe, or chicken.
• The sauce is typically served with Ofada rice, a local variety of rice that complements the robust flavors of the stew. 
  

HOW TO MAKE AYAMASE SAUCE

If you’re interested in trying your hand at making Ayamase sauce, here’s a recipe to make yourself a very delicious pot of Ayamase sauce:

Ingredients for making Ayamase Sauce

4 Green bell peppers

1 Large Onion

2 Habanero peppers (adjust to your spice preference)

2 Tbsps Locust Bean (Iru)

Beef Stock (as needed)

2 Tbsps Crayfish

3/4 Cup Palm Oil

4 Boiled Eggs

1/2 pound Beef/Tripe, cut into bite-size pieces

Ponmo

Salt to taste 

Direction: 

• Rinse the bell peppers, onions, and habaneros. Cut them into chunks to make the blending process easier.
• Blend the peppers and onions a little at a time, adding very little water because the excess water is not needed.
• Pour the blended pepper into a pot and boil it until most of the water is gone.
• In a clean pot, add the palm oil, cover it, and let it heat up on low to medium heat until the color of the oil turns to a honey-brown color. Be careful not to open the lid because of the intense smoke. After that, bring it down from the stove and allow it to cool down. 
• Once the oil is cooled down, return it to the stove top and let it heat up a little bit, but not to the smoking point. Add the diced onions and locust bean and fry until the onions begin to float on the oil.
• Now, add the boiled pepper and onion mix and stir.
• Add the boiled meats to the sauce and stir. Allow it to cook until the meats are well incorporated in the sauce.
• Finally, add the crayfish, beef stock, and salt to taste. Let the sauce simmer for a few minutes. Add your hardboiled eggs and let it soak in some of the sauce.
• Serve the sauce hot with your choice of side. 

N.B: The key to a great Ayamase sauce is in the bleaching of the palm oil, your accurate pepper mix and the balance of flavors from the locust beans and meats. Don’t forget that you can always get all your African grocery needs and African food ingredients at My Sasun African Store if you are in the US or Canada. Simply visit the website and place your orders, you will get the freshest and cleanest African groceries, yes, we always deliver! You can also walk into either of our stores at Celina or Houston.