Ayamase Recipe

How make ayamase/ofada sauce

INGREDIENTS:

⦁ unripe tatashe(bell pepper)

⦁ unripe pepper

⦁ onions

⦁ blended crayfish

⦁ dried shrimps

⦁ hake fish(fresh)

⦁ dried catfish

⦁ assorted

⦁ eggs

⦁ Iru(locust beans)

⦁ salt,seasoning cubes

⦁ palm oil

PREP:

⦁ clean and blend bell peppers,onion and set aside.. (do not blend the pepper till smooth and add a generous amount of onion)

⦁ clean your hake fish and round it just like the smoked ones in the market and season with salt and set aside.

⦁ clean dried fish... (better to gently wash with sponge to remove sand)

⦁ cut assorted into bite sizes and clean, set in a clean pot and set aside

⦁ clean dried shrimps with hot water and set aside

PROCEDURE:

1. season Assorted and cook till soft..

2. add oil in a clean pot, let it bleach till the color changes from red to a light brown color and turn of the heat to let the oil cool for a bit

3. turn on the heat fry your hale fish till it is crispy then take out and fry your already cooked Assorted meat.

4. after frying take out the meat, add locust beans and diced onions and fry for 1 minute

5. now add your blended tatashe and close the pot and let it cook for 10 minutes.

6. add crayfish, shrimps,dried catfish, seasoning cubes and stir, then let it cook for 7 minutes

7. add assorted,fish and boiled eggs and let it cook for about 2 minutes

8. taste for salt, add salt if needed and let it simmer...

9. serve with ofada rice or any kind of rice your have.....

THANK YOU........................