Easiest Way to Prepare Any-night-of-the-week Ofada stew (ayamase)

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Make Favorite Ofada stew (ayamase). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ofada stew (ayamase), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ofada stew (ayamase) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Ofada stew (ayamase) using 10 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Ofada stew (ayamase):

1. 6 Green Bell Peppers (Green Tatashe)
2. 3-4 Scotch bonnet (Ata Rodo)
3. 1 Big Red Onion Chopped
4. Palm Oil ( Not specified cos you’ll be frying the meats with it
5. 1 Cup Chicken or Beef Stock (optional)
6. 4 Cups Boiled Assorted Meats(cut into bite size chunks)
7. 2 Heaped Tablespoons Locust Beans (Iru)
8. 1 Cup Shredded Boiled Stockfish (Panla)
9. 2 Tablespoons Dried Crayfish
10. 2 knorr Chicken Cubes or your preferred bullion cube

Instructions to make to make Ofada stew (ayamase)

1. Place a big pot on medium heat, pour in palm oil, enough quantity to fry your meats. Leave to bleach for 15-10 minutes thereabouts, when the oil is bleached, pour in your meats and fry till slightly crisp. When they’re all fried, scoop out the meat and side aside. Now you need at least a cup of Palm oil. Use the same Palm oil used for frying the meats. If you’ve got up to a cup, that’s fine if not, add more. Leave the pot on the hob.
2. Now add the locust beans(Iru woro), sauté till it releases its flavour and aroma….ayamase ofada stew Now add the crayfish, be careful not to add too much so it doesn’t overpower the authentic Ayamashe aroma, also add the shredded Stockfish… I added a little bit of palm oil as I noticed the earlier quantity wouldn’t be enough, hence the darker colour…
3. I only ever bleach for 15-20 minutes…..Add the onions. Sauté till fragrant…ayamase ofada stew Fry for 2-3 minutes, then add the blended green pepper… Stir to combine, add the knorr cubes and salt to taste. Be careful not to add too much seasoning as you’ll be adding stock later on…
4. Now cover and let this fry till oil floats to the top. Do check every now and then to prevent burning. When oil flows to the top Now add the fried meats, combine…. Now add the eggs … You can add the stock if you find the consistency too thick as palm oil has a tendency to thicken soups up. Cook for a further 8-10 minutes.
5. Switch off the heat and let it simmer with the residual heat, at this time, the oil will float to the top. And it’s done.. Serve with Ofada rice or any kind of cooked white rice, fried plantain or even yam…

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