Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, ofada rice served with ofada sauce also known as ayamase. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Ofada rice is a name for heritage varieties of rice grown in south-west Nigeria. It is used in a variety of dishes. Ofada rices are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice.
Ofada rice served with ofada sauce also known as ayamase is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Ofada rice served with ofada sauce also known as ayamase is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have ofada rice served with ofada sauce also known as ayamase using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Ofada rice served with ofada sauce also known as ayamase:
- Take Assorted meat(beef,shako,ponmo,liver)
- Make ready Palm oil
- Take Green bell pepper
- Make ready Ata rodo (Scotch bonet)
- Take Iru (locust beans)
- Take Beef stock
- Take cube Seasoning
- Prepare Crayfish
- Make ready Salt
- Take Onion
- Get Ofada rice(locally grown rice)
- Get Fresh ginger
- Take Fresh garlic
Serve with ofada rice (unpolished rice), regular long grain rice or even perfumed rice Anyway my question is I'm sort of a slow eater i found out the sauce congealed/coagulated as a result of cooling while eating. Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria. Add your choice of Meat, some beef stock to loosen up the sauce if it's too thick and Salt to taste. Ayamase stew can best served with serve with Ofada Rice.
Instructions to make Ofada rice served with ofada sauce also known as ayamase:
- Season assorted meat with blended onions,ginger,garlic,salt,seasoning cube and allow to cook for at least @hour till meat is tender
- Wash and blend green bell pepper and ata rodo together
- Boil till water reduces and. Becomes a thick paste
- Bleach palm oil for 10mins and turn off the cooker,palm oil would have bleached to golden honey colour
- Once pot is cool,put back on fire,add chopped onions,allow to fry till it softens,add iru and let both fry until bubbles of palm oil float to the top
- Add assorted meat and allow to absorb oil
- Add boiled pepper and stir,allow to fry until oil floats to the top,then add meat stock,stir and allow to fry till you see patches of oil on top
- Add ground crayfish, stir and allow crayfish cook and combine with stew
- Lower heat and allow stew to gently Cook and serve with choice of rice
Nigerian Ayamase / Ofada Stew Recipe. Funny enough, the Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the The pairing is however so perfect that when people talk about ofada rice they automatically associate it with the ayamase stew. Ofada Rice served with Ofada Stew/Ayamase is extremely popular at Nigerian parties and homes. I decided to draw up this recipe albeit simple and Do this carefully as Ofada rice is known to be very dirty and full of stones…. Pour the rice into a bowl, wash repeatedly, see how dirty the water looks….
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