date: 2020-11-13T21:31:46.644Z image: https://img-global.cpcdn.com/recipes/65a2273fc179377a/751x532cq70/ayamase-stew-ofada-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/65a2273fc179377a/751x532cq70/ayamase-stew-ofada-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/65a2273fc179377a/751x532cq70/ayamase-stew-ofada-recipe-main-photo.jpg author: Alta Pittman ratingvalue: 4.2 reviewcount: 39507 recipeingredient: - "500 grams Assorted Meats" - "4 pieces Ponmo Cow Skin" - "4 pieces Boiled Egg" - "1 cup palm oil" - "3 wraps of Iru" - " Beef Stock" - "20 pieces Green scotch bonnet pepper" - "2 large Green bell pepper" - "2 large Onion bulbs" - "2 Seasoning cubes" - "1 spoon Ground crayfish Optional" - "to taste Salt" recipeinstructions: - "Roughly blend the scotch bonnet pepper, green bell pepper and 1 onion and boil it till it achieves a thick consistency." - "Bleach the palmoil in a covered pot for about 10 minutes. To prevent smoke inhalation, keep the pot covered while bleaching is going on. Once it hits the 10-minute mark, turn off the cooker and let the oil cool down. You would notice at this point that the oil has changed from red to dark brown. This simply means it's been properly bleached and you're ready for the next step." - "Place the pot of oil back on the heat and add the remaining onion which must have been finely diced by now. Let the onions fry till it becomes soft and then add the Iru to the oil. At this stage, your neighbours probably feel that you're about to make efo-riro because of the wonderful aroma that would have taken over your kitchen." - "Allow the Iru and onion fry together for about 2 minutes and then add your boiled assorted meats and diced ponmo to the oil, stir and allow to fry. At first, it would look like the meats have soaked up all the oil. However, as you fry the meat, the oil gradually floats back to the surface." - "Once your meats have been properly fried, add in the boiled pepper and allow the stew fry till the oil floats to the surface of the stew in bubbles. Add your beef stock and let the stew fry further. Note that because your stock has seasoning in it, you might not have to add more seasoning to the stew. what this means is that you must taste the stew for seasoning after the stock has been added before you add fresh seasoning to the stew." - "If you would be adding the ground crayfish to your stew, this should be added sparsely and carefully so as not to overwhelm or overseason the stew. It is very easy for this addition to ruin all your efforts so far. However, if you can be careful about it, you would agree with me that it was totally worth it." - "Stir in the ground crayfish well and allow the stew to fry. Reduce the heat to a simmer till you notice that the oil is back on the surface of the stew." - "Add in your boiled eggs and taste for seasoning and salt." - "Voila! your Ayamase stew is ready to be enjoyed thoroughly with the locally grown Ofada rice. Adding fried plantain to this is like the icing on the cake. Enjoy!" categories: - Recipe tags: - ayamase - stew - ofada katakunci: ayamase stew ofada nutrition: 279 calories recipecuisine: American preptime: "PT14M" cooktime: "PT59M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, ayamase stew (ofada). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious. Ayamase Stew (Ofada) is one of the most popular of current trending foods on earth. It's easy, it's quick, it tastes yummy. It's enjoyed by millions daily. Ayamase Stew (Ofada) is something that I've loved my entire life. They are fine and they look fantastic. To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ayamase stew (ofada) using 12 ingredients and 9 steps. Here is how you can achieve that. ##### The ingredients needed to make Ayamase Stew (Ofada): 1. Take 500 grams Assorted Meats 1. Make ready 4 pieces Ponmo (Cow Skin) 1. Make ready 4 pieces Boiled Egg 1. Prepare 1 cup palm oil 1. Prepare 3 wraps of Iru 1. Prepare Beef Stock 1. Get 20 pieces Green scotch bonnet pepper 1. Make ready 2 large Green bell pepper 1. Prepare 2 large Onion bulbs 1. Prepare 2 Seasoning cubes 1. Make ready 1 spoon Ground crayfish (Optional) 1. Make ready to taste Salt ##### Instructions to make Ayamase Stew (Ofada): 1. Roughly blend the scotch bonnet pepper, green bell pepper and 1 onion and boil it till it achieves a thick consistency. 1. Bleach the palmoil in a covered pot for about 10 minutes. To prevent smoke inhalation, keep the pot covered while bleaching is going on. Once it hits the 10-minute mark, turn off the cooker and let the oil cool down. You would notice at this point that the oil has changed from red to dark brown. This simply means it's been properly bleached and you're ready for the next step. 1. Place the pot of oil back on the heat and add the remaining onion which must have been finely diced by now. Let the onions fry till it becomes soft and then add the Iru to the oil. At this stage, your neighbours probably feel that you're about to make efo-riro because of the wonderful aroma that would have taken over your kitchen. 1. Allow the Iru and onion fry together for about 2 minutes and then add your boiled assorted meats and diced ponmo to the oil, stir and allow to fry. At first, it would look like the meats have soaked up all the oil. However, as you fry the meat, the oil gradually floats back to the surface. 1. Once your meats have been properly fried, add in the boiled pepper and allow the stew fry till the oil floats to the surface of the stew in bubbles. Add your beef stock and let the stew fry further. Note that because your stock has seasoning in it, you might not have to add more seasoning to the stew. what this means is that you must taste the stew for seasoning after the stock has been added before you add fresh seasoning to the stew. 1. If you would be adding the ground crayfish to your stew, this should be added sparsely and carefully so as not to overwhelm or overseason the stew. It is very easy for this addition to ruin all your efforts so far. However, if you can be careful about it, you would agree with me that it was totally worth it. 1. Stir in the ground crayfish well and allow the stew to fry. Reduce the heat to a simmer till you notice that the oil is back on the surface of the stew. 1. Add in your boiled eggs and taste for seasoning and salt. 1. Voila! your Ayamase stew is ready to be enjoyed thoroughly with the locally grown Ofada rice. Adding fried plantain to this is like the icing on the cake. Enjoy! So that is going to wrap it up with this exceptional food ayamase stew (ofada) recipe. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!