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
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.
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.
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2017/09/seafood-ayamase/