Everyone who is partial to jollof can attest to the deliciousness. Same can be said for the perfectly blended pepper sauce, Ayamase. Its dry grainy consistency with cutlets of meat is quite a pair for Sunday rice. Popular in Nigerian Buka’s and mama-puts( small road-side eateries), this national favourite will have you satisfied.

The process is very simple, but the complex flavours will excite your palette

3-4 red bell pepper (tatashe)
50g crushed chilli flakes
50g locust beans (iru woro)
Salt to taste
Seasoning (bullion of choice)
300ml vegetable oil (substitute with palm oil)
1 large onion
Ground crayfish (optional)
Pre-cooked chopped assorted meat
1. Chop the onions, boil the eggs, peel and set aside, wash and rinse the locust beans,  deseed the red bell peppers, rinse and  place on a baking tray, spray little oil on it and roast in the oven for about 20 minutes or till a little bit charred (but not burnt) once it is done to your satisfaction, add to a blender with some chopped onions (reserve some for later) or food processor and blend coarsely.
2. Place a pan on a medium heat and leave till hot (check that the pot is dry too) Add the vegetable oil (or palm oil) and leave to bleach for about 5 minutes or longer (this stage is optional, leave longer if using palm oil) and please remember to keep the kitchen ventilated when doing this.
Image Courtesy: My active kitchen
3. Add chopped onions to the hot oil and stir carefully (the onions will infuse with the oil) add the blended pepper and locust beans to the oil. Be careful at this point as the pepper might splatter if the oil is too hot. Add the chilli flakes and stir to combine.  Continue to cook for another 5 minutes, add boiled eggs and ground crayfish. Stir carefully into the stew and leave to cook for another 15 minutes on medium heat. Check at an interval and stir to avoid burning, add salt and seasoning to taste.
4. Add the chopped assorted meat and stir carefully into the stew. Cook for another 7-12 minutes and by this time oil should be floating on the surface of the stew. Check for salt, seasoning and adjust accordingly. Decant oil and serve your ofada stew with fluffy ofada rice.


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