This recipe is very dear to me and I was saving it for the holidays, but I love you guys too much not to share.
This recipe came about through a conversation I was having with @chefseuny on Instagram. See, we are friends on Facebook and sometimes we have food banter. One day I made a Chinese pineapple bowl filled with ground beef and she asked, is that mince meat Ayamase? And ding! The idea began to grow in my head until I decided to make some one day. I mean, it can serve as our own version of Chinese sauce sha. Imagine turning a favorite past time recipe into staple and favorite (covers face).
My favorite way to enjoy this sauce is by pairing it with soft fried plantains and rice. Not just any rice, but Ofada rice.
Speaking of rice. I’m from Nigeria and although we have our locally grown and produced rice, we still import rice/everything; down to the tooth picks we use. I feel as a country we have wasted our resources for too long. Imagine being one of the top producers of cocoa in Africa; yet we buy foreign chocolates. We are so reliant on oil, that we forget other forms of revenue; especially Agriculture. I remember being a young girl in Nigeria. We ate rice for lunch every Sunday. While waiting for the rice and stew to be cooked, the whole house would be filled with not only the scent of the sweet tomato stew, but the scent of the rice as well. Mommy always cooked Nigerian made rice; even for fried rice. The scent of the rice alone was like an invitation to eat. Not only did the rice smell great, it tasted delicious; even without the stew. Something has got to give with Nigeria. The same value attached to oil, must be the same value attached to other Nigerian products 🙂
Back to the recipe. It is very affordable and it’s full of flavor, flavors that burst into your mouth with each scoop. For this reason alone, it has become a staple in my kitchen.
Ps: there are no measurements for this recipe. I just wrote it down as is…enjoy 🙂
- Lean ground beef/turkey/chicken/pork(anyone works)
- Palm oil
- green bell peppers
- 1 green tomato(optional)
- cray fish powder(use sparingly to taste)
- meat stock
- Iru(locust beans)
- salt to taste
- Roughly blend the peppers or until smooth. pour through a fine mesh sieve and drain out the liquid. You could also boil the mix to dry out the liquid.
- season the ground meat with a little salt/bouillon. heat a pan with about a tsp of oil and cook the meat until browned. Pour the cooked ground meat into a fine mesh sieve to drain the fat and set aside for use in stew.---
- Pour some palm oil oil into a pot, cover with a tight lid(you could use the pot with a steam hole if you have one). bleach on medium heat for about 10minutes. Remove from the heat and let the oil cool(bleach until it looks like the color of honey). once cooled, heat up the oil on medium heat and pour in the onions, once the onions is dark brown but not burnt, add the locust beans and fry just for a few seconds until fragrant. Pour in the pepper mix, turn the heat to low and fry(stir occasionally) until the oil floats to the top. Add the meat stock and the ground beef, stir and check for seasonings. Fry until the oil floats to the top, stir in the cray fish powder and cook for another 2 minutes; then set aside. Enjoy with plantains and rice.