It might seem like a difficult task but making ofada rice stew also known as ayamase is a few minutes job.
Ofada Rice and stew is a Nigerian delicacy peculiar to the Yorubas but in recent times, everyone, especially those in Lagos have had a taste of the Ofada Rice and stew (ayamase).
INGREDIENTS
Locust beans (iru woro)
Salt to taste/seasoning cubes
Chicken bouillon Powder: substitutes for beef or vegetable bouillon.
Large red bell pepper (tatashe)
Crushed chilli flakes
Vegetable oil can be substitutes with palm oil or a mixture of both
Large onion bulb
Ground crayfish (optional)
Pre-cooked chopped assorted meat of choice
Procedures
- Cook all the meat and fish with seasoning cubes till well done.
- Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
- For this step you can use vegetable oil or palm oil. If you decide to us palm oil, pour the red oil into a clean dry pot and bleach till it turns clear, like vegetable oil. It should take 12 minutes on low to medium heat to bleach, although it may vary depending on the type of heater and quantity of your oil.
- Leave the oil to cool down a bit then add onion and boiled pepper puree. Fry till all the water has dried from the pepper.
- Add your crushed chilli flakes, chicken bouillon powder, crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
- Add salt and seasoning cubes to taste, leave to simmer and it is ready to be served.
Serve with boiled Ofada Rice. To get the full effects, line the plate with uma leaves. You can also use banana leaves.
