Ayamase (Ofada Sauce2)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6green bellpeppers
  • 3 red bell peppers(keep it green if you want)
  • 1 small green tomato
  • 6 habanero i.e. Ata-rodo
  • 1½ lb of any kind of smoked, grilled or fried meat
  • 1 large onion(chopped or sliced)
  • 1-2 bouillon cubes
  • ½ cup meat stock
  • 2 tsps. Iru i.e Locust beans
  • 1½-2 cups of palm oil(use more or less)
  • 3-4 tbsps. sunflower oil(optional)
  • 2 tsps. dry grinded pepper or red chili flakes
  • 1tsp crayfish(optional)
  • salt to taste
  1. Seed the bell peppers ; then blend with the habanero peppers. Pour the mix through a fine mess sieve to remove excess water or boil on medium heat until the water has dried out the pepper mix looks thick.
  2. In a tightly covered pot heat palm oil on high for about 10 minutes or on low heat for about 5 minutes(we are trying not to take the oil past it's heating point). Remove from heat and let the oil cool down. Return the oil to the heat and add the sun flower oil(you don't have to). Pour in the onion and fry until brown, but not burnt. add the Iru and fry for about a minute; then add the pepper mix and fry thoroughly until the oil has floated to the top. Pour the meats into the pepper mix along with the meat stock. Stir and cook covered for about 1-10minutes or until the oil has floated to the top again. Check for seasonings; add the bouillon or salt to taste and stir in the cray fish and dry pepper. Cook for another 5 minutes and set aside
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/07/ayamase-ofada-sauce2/