AYAMASE (OFADA STEW) - BAE SNATCHING RECIPE!

The first time I tasted Ayamase was when I travelled to "the abroad" and it was served at a party...I was like "whaaaaaaaaat is THIS"? My eyes open wide the only way it opens when it is excited. My tastebuds were very happy-it was like a stew I've tasted only in my dreams-I begged the caterer for the recipe that day....I would have washed her plates to learn how to make it. This stew prepared properly fit carry pesin 'osband go-I warned you about it HERE. This recipe is close to my heart so I hope you enjoy it. Warning: DO NOT copy my recipe text to your blog or website without my consent! You can share my videos but don't copy my recipe TEXT! Don't take my photos and remove my watermark, I will sue You and you will LOSE ALOT OF MONEY! Wehdone.

OFADA RICE INGREDIENTS

2 Cups Ofada Rice

4 Cups Water

1 tsp Salt

1 tsp Vegetable Oil

PREPARATION

• Heat up water in a pot till it boils.
• Rinse rice thoroughly and add to pot of boiling water. Add salt and oil.
• Cook for 35 minutes. 

AYAMASE INGREDIENTS 

1/4 cup Palm Oil

1 Tbs Iru (Locust Beans)

1 kg Assorted Meat (Shaki, Kpomo, Liver) - already cooked

600g Cooked Chicken

1 Cup Chicken Broth 

1 tsp Salt

1 Seasoning Cube

1 tbs Crayfish

1 medium Onions

Green Tomatoes

Green Bell Pepper

Green Habanero Pepper

PREPARATION

• Blend green tomatoes, peppers and onion, place in a pot and boil for 15 minutes.
• Heat up a pot and add palm oil. Allow to bleach for 10 minutes; this means leaving it to heat up and smoke till it is almost similar to vegetable oil. After 10 minutes allow to cool a bit.
• Add chopped onions, saute, then add the boiled tomato/pepper 
• Add salt, iru (locust beans), assorted meat and crayfish. Cover and allow to cook till oil floats to the top.
• Add chicken stock, taste and then add seasoning cube if necessary. Also add cooked chicken now. 
• Allow to cook for 5 more minutes and simmer.

DISCLAIMER

This stew is intended for pleasure only: don't allow bae eat it outside oh. Very risky.