Simply Ayamase
Author: 
Recipe type: Lunch or Dinner
Cuisine: Nigerian
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/03/simply-ayamaseofada-sauce/