How to make Nigerian Ayamase Sauce for beginners | Ofada Sauce | designer stew

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: sunflower oil

Coconut oil adds a unique flavor and is healthier.

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habanero offers similar heat, while jalapeños are milder and more accessible.

Start by boiling offals (cow intestine, roundabout, shaki, liver) with seasoning powder, salt, and onions, adding some water. Cover and allow to boil.

In another pot, boil goat meat with seasoning powder and salt until cooked.

Set aside the boiled goat meat and offals after cooking.

Roughly chop red bell peppers, green bell peppers, scotch bonnet peppers, and cayenne pepper, and onions.

In a pot, pour plenty of palm oil and bleach it for 15-20 minutes until clear, then cover for an additional 5-10 minutes.

Fry the boiled protein (goat meat and offals) in the bleached palm oil until well fried, then scoop it out.

Chop onions and add to the same oil, then add locust beans (iru) and fry together with the onions.

Pour in the roughly chopped peppers, season with seasoning powder, salt, and dried fish powder, and mix well.

Add the stock from the boiled goat meat to the pot and cover, allowing the sauce to fry until oil starts to separate on top.

Return the fried protein to the pot, then insert holes into boiled eggs and add them to the sauce, mixing everything together.

Taste the sauce and adjust seasoning if necessary, then serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary