Simply Ayamase(Ofada sauce)

I am so excited about this recipe because I finally got my version right. I enjoy cooking this sauce but I do not always make it because of the oil content. Before making this dish for the first time, I had to make sure I knew what it was. Anyway, Ayamase; also known as ofada sauce is mostly served with a side of ofada rice. It is normally cooked with bleached palm oil, green peppers, chili peppers and green tomatoes(if you have any). I have tried cooking this dish before, but I have to say that this particular one was “it” for me. Well, I was craving some ayamase sauce, but due to it’s oil content I kind of kept putting it off until I thought why not reduce the oil being used. I usually do a ratio of 2:1 palm oil and sun flower oil, but this time I decided to use a different measurement of both oils and try the use of lean meats for a healthier option. That way, one does not feel so bad for eating it. This version can make a girl happy on cheat days.  I also reduced the amount of heat, as in I reduced the amount of spicy peppers to where I could taste it but not be over burdened with it. I know some may say well she added palm oil. Please understand that palm oil is one of the super foods and also the base for this sauce. I just reduced it by some table spoons. You want to cut down on the oils but also enjoy your meal. Everything in moderation works. You may serve along any side you want. I served mine with brown rice and vegetables. Well, without further ado, let us get right to my special “Ofada”  recipe

 

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Simply Ayamase
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch or Dinner
Cuisine: Nigerian
Serves: 6
Ingredients
  • 2plum green tomatoes(optional)
  • 4 medium-large green bell peppers/tatashe(washed and deseeded)
  • 4 pieces of ata-rodo
  • one medium sized onion(halved)
  • one knorr cube
  • one small boiler chicken
  • a medium lean steak cut into chunks
  • 1tbsp dry pepper
  • 1tbsp iru(gently wash to remove stones and dirt)
  • half of one dawadawa disk(optional)
  • liver
  • 2long chili peppers(deseeded)
  • one cup of meat stock
  • salt to taste
  • ½cup of sunflower oil(use more if you like more oil content)
  • 2-4tbsps of palm oil
Instructions
  1. wash and season chicken and beef with salt, knorr cubes and 2 tbsp of dry pepper. Let the meats cook in it's own juices until almost dry then add some water and adjust the seasonings. let it cook until tender.
  2. in another pot, pre boil the liver. Remove from stove and wash; then season with salt and cook until tender.(I like to pre cook offals to remove toxins. if any)
  3. Meanwhile, blend all the peppers (except 2 pieces of ata-rodo), the dawadawa, and half of the onion. Do not smoothly blend, you want to still see little pieces of the peppers. Pour the pepper mix into a mesh strainer to remove the excess water.
  4. in a pot, pour 1cup of sunflower oil. Once hot, add the palm oil and just a few slices of the left over onion(this enhances the flavor of the oil), cover the pot and let it get hot until you are sure that the palm oil has bleached; then set aside without opening the pot. Meanwhile slice or chop the remaining onion.(while bleaching the oil, please be sure to open windows and vents to let any smoke out)
  5. When the oil has cooled down, remove and toss the onion that bleached with the oil set the pot back on the stove and fry the onion until light brown, then add your meats and gently fry for a few minutes(you may grill meats before adding to the oil). Add the iru and after about 2 minutes, add the drained pepper mix then stir to fry for about 3 minutes; then add the meat stock in little increments, making sure the sauce is not watery. Add the remaining two whole ata-rodo. I do this because I do not like excessive heat. You may blend more ata-rodo for your sauce if you like heat. Check for seasonings and add salt or a knorr cube if the seasoning needs to be adjusted. Cook on medium to low heat until oil floats to the top. taste for seasonings and set aside.(decant excess oil if any) let the sauce rest before serving.

 

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