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Ayamase sauce, also known as designer stew, is a cherished Nigerian dish that excites taste buds with its unique blend of ingredients and rich, savory flavors. Often served at parties and in restaurants, this stew has become a favorite among food enthusiasts both in Nigeria and abroad.
What is Ayamase Sauce Made Of?
Ayamase sauce includes an array of ingredients that contribute to its distinct taste. Here’s a breakdown of the key components:
- Green Bell Peppers: Unlike the traditional ofada stew that uses red bell peppers, Ayamase sauce uses green bell peppers. You can experiment with various green peppers and chilies to adjust the heat and flavor.
- Unripe Scotch Bonnet (Atarodo): These peppers add a spicy kick to the sauce, balancing the flavors.
- Locust Beans (Iru): A staple in many Nigerian dishes, locust beans add an earthy, umami flavor.
- Onions: Essential for a rich, aromatic base.
- Assorted Meat: A mix of meats, including tripe, beef, and goat meat, adds depth and texture.
- Boiled Eggs: A unique addition that absorbs the flavors of the sauce.
- Palm Oil: Provides a distinctive, deep flavor and vibrant color.
What is the Difference Between Ayamase and Ofada Sauce?
While Ayamase sauce and ofada sauce share many similarities, there are notable differences:
- Color and Ingredients: The primary distinction lies in the color and choice of peppers. Ofada sauce uses red bell peppers and tomatoes, resulting in a reddish hue, while Ayamase sauce uses green bell peppers, giving it a greenish color.
- Flavor Profile: The absence of tomatoes in Ayamase sauce results in a more intense, spicy flavor, enhanced by the use of unripe habaneros.
- Preparation: Both sauces require patience and attention to detail during cooking. However, Ayamase sauce benefits greatly from resting for a few minutes or even hours before serving, allowing the flavors to meld together.
What is the History of Ayamase Sauce?
Ayamase sauce has its roots in Ikenne-Remo, a town in Ogun State, southwestern Nigeria. The dish is attributed to Mrs. Felicia, fondly known as Aya Mase, who started making the sauce as a means of livelihood.
Her innovative use of green peppers and locust beans quickly gained popularity, and Ayamase sauce became a beloved dish in Nigerian cuisine. Today, it is enjoyed not only in Nigeria but also by the Nigerian diaspora in various parts of the world.
Why Ayamase Sauce is a Hit at Parties
Ayamase sauce is a staple at Nigerian parties and gatherings, and for good reason. Its bold flavors and hearty ingredients make it a crowd-pleaser. The combination of assorted meats, boiled eggs, and the rich, spicy sauce creates a dish that is both satisfying and memorable. Whether served with Ofada rice, parboiled rice, rice and beans, jasmine rice, or plantains, Ayamase sauce always stands out.
Ayamase sauce
Ingredients
- 4 medium green bell peppers
- 2 handfull green cayenne pepper (not so spicy)
- 5 green scotch bonnet pepper
- 3 yellow habanero pepper (optional) but for flavor, YES!!
- 4 medium sized onions
- ⅔ cup bleached palm oil
- Locust beans (optional)
- Crayfish (add according to preference)
- 2 cubes of any seasoning of choice
- Cow skin (kpomo)
- Cooked Assorted meat
- Cow beef
- Boiled eggs
- Grilled/fried fish
- Meat stock
Instructions
- Blend all peppers in a food processor for a chunky texture
- Sauté some chopped and locust beans in your bleached palm oil for 3 minutes
- Pour in your pepper mix. Combine together and leave to fry for about 10/15 minutes depending on your heat
- Stir and add your seasoning, protein, meat stock and don’t forget your crayfish add little water to loosen it up a bit (if needed) Stir together and cover to cook for 5 minutes.
- When your oil starts to float, you know your Ayamase sauce is ready.
- I served mine with rice and beans.
