Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ayamase (ofada stew). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Ayamase (Ofada stew) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Ayamase (Ofada stew) is something that I have loved my whole life.

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. This stew uses a combination of Green colored peppers. For all of my Instagram Family who were after the recipe, here is how I make Ayamase stew.

To begin with this particular recipe, we have to prepare a few components. You can have ayamase (ofada stew) using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Ayamase (Ofada stew):

1. Get 4 green pepper
2. Prepare 4 tatashe
3. Get 1 handful Shobo
4. Make ready 1 handful chilli pepper
5. Prepare 1 handful red pepper
6. Make ready Fresh tomatoes
7. Make ready Assorted meat
8. Get Smoked Prawns
9. Make ready 4 boiled eggs
10. Make ready Snails
11. Get Ground crayfish
12. Prepare cubes Seasoning
13. Take to taste Salt
14. Make ready Palm oil
15. Prepare Iru
16. Prepare 5 large onions
17. Make ready Pomo

Ofada Stew aka Ayamase Stew: The Designer Stew used in eating the famous Ofada Rice. Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially. Ayamase (Designer Stew / Ofada Stew). Ayamase stew also called Designer stew or Ofada sauce is a green bell peppers stew, which happens to be a delicacy common in the western part of Nigeria.

Instructions to make Ayamase (Ofada stew):

1. Wash, cut into desired sizes and boil the assorted meat including the pomp until soft.
2. Blend the peppers and tomatoes and 4 onoins to a not to smooth paste with little water.
3. Bleach the palm oil and allow to cool to avoid coughing.
4. Fry the chopped onions and iru then add the blend pepper and fry for 5mins.
5. Add two cubes of seasoning and allow to fry, add the assorted meat, snails, pomo, prawns, ground crayfish and salt to taste. Fry for 5mins. Add the eggs and stir lightly. Serve as desired.

How to prepare Ayamase, ofada stew. This is an increasingly popular and tasty Nigerian stew Ayamase is an increasingly popular Nigeria stew. It's such a hit at parties and gatherings, you'll be. This ofada stew/ofada sauce recipe features a stew that originates from the Western part of Nigeria and Ofada stew has a twin sister dish in another local stew natively called 'ayamase' (alternatively. Ofada stew or Ayamase is a tasty,spicy stew that you eat and just can't forget.

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