Seafood Ayamase…

Some months ago, I was instructed by my Doctor to eat more seafood. It kind of made me foodie sad because I love goat meat and suya; especially suya. How on earth am I supposed to eat in this life without the satisfaction of eating suya. Don’t you know that he who brings suya, brings life? Have you ever had suya and soaked garri?

I decided to eat more sea food and vegetables. Not easy, but better for me.

On this weekend, I craved Ayamase so bad, but with ponmo(cow skin) and offals. I knew there was going to be no Offals in my sauce because of my Doctor’s instruction; so I went for seafood and this is one recipe everyone has to enjoy.

After making Ayamase with seafood, I don’t think I will ever make it with Offals again. Even though them fried Offals are bae.

There is something about the taste of seafood and fish soaked and dripping with Ayamase sauce. Biting into the soft crab leg was so deliciously satisfying. And the eggs, all you have to do is boil them and using a tooth pick, poke tiny holes in them before dipping them into the sauce. The eggs soak in the sauce and the flavor is divine. For someone like me who isn’t crazy about eggs, this is probably the only way for me to honestly enjoy them.

My favorite part about cooking Ayamase is tasting the sweetness of the Iru. The Iru makes not only for a sweet smelling pot, but for one that tastes so good and reminds you of your mother’s home cooking.

I speak no more. Recipe below..

Seafood Ayamase...
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 lbs seafood(crabs, shrimp, lobster, mussels, fish, oysters)
  • 4½ cups green pepper and habanero (ata-rodo) blend (blend 8 green peppers, 8 habaneros and boil until thickened into a paste)
  • 1 onion
  • 3 tbsps. Iru (locust beans)
  • 1 tbsp. crayfish powder
  • 1-1½ cups meat stock or water
  • 1 cup bleached palm oil
  • 4 boiled eggs(poke with a tooth pick)
  • bouillon
  • salt to taste
Instructions
  1. Pour palm oil into a cooking pot with a tight lid. Heat the palm oil on low for about 10 minutes or more. You should have like a rum colored oil once bleached.
  2. Remove the pot and set aside until slightly cooled. Chop in the onion and fry until translucent. Add the Iru and fry until fragrant; then add the pepper blend and let it come to a slight boil until the oil floats to the top. add the eggs and the meat stock and cook until the oil floats to the top. Add the seafood and cook for another 4minutes. Turn off the heat and drain the oil (if it seems overwhelming) while you let the sea food sit and soak in the sauce. Enjoy.

 

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