By Lillian Ntege
This is a beloved Nigerian delicacy which is most popular among the Yoruba people.
This rice called (OFADA) is an indigenous variety known for its nutty flavor and distinctive aroma.
It is usually unpolished and parboiled which makes it healthier.
Ayamase, also known as green stew or Ofada stew, is a spicy green bell pepper sauce enriched with locust beans, palm oil and a mix of assorted meats
If you need to introduce something new to your family, here is the procedure on how to prepare it.
Ingredients
- 2 cups of Ofada rice (local unpolished rice)
- 6-8 large green bell pepper
- 2-3 scotch bonnet papers
- 2 medium onions
- ½ cup palm oil
- 2 tablespoons locust beans
- 500g of assorted meat
- 1-2 stock cubes
- Salt
- Water
- Boiled eggs (optional)
Procedure
- Wash the Ofada rice thoroughly to remove dirt, precook for 10 minutes then after drain the water.
- Add fresh water and cook until the rice is tender and fluffy, you can add salt if desired.
- Chop the green bell pepper, scotch bonnet, and onion. Then blend them.
- Pour the blended mixture into a saucepan, cook on medium heat until all excess water evaporates.
- In another saucepan, heat palm oil until it becomes light golden then add some chopped onions into the oil.
- Stir fry the locust beans for 2-3minutes, add the pepper mixture and continue stirring for more minutes.
- Add stock cubes, salt, add your precooked assorted meats, stir well and simmer on low heat for more 10minutes until oil floats to the top.
- Add eggs into the stew for a classic Ayamase touch.
- You can now serve on a plate or a banana leaf if you want the full traditional experience, generously scoop over the ayamase stew and enjoy your meal, as you enjoy every spicy meat bite.
