Ayamase

Ayamase also known as Ofada stew is from the people of Ogun state. This stew is commonly eaten with ofada rice ( unpolished brown rice) hence where it got the name Ofada stew.

Ayamase is an increasingly popular Nigerian stew. It’s such a hit at parties and gatherings, you’ll have swooned on the first try. Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is.

Ayamase also called designer stew is the ‘fraternal twin’ of the ofada stew I recently made. The same ingredients are used except for tomatoes and instead of using the red bell pepper; you use green bell pepper. You can use a variety of green peppers and chilies you want.

This stew requires a lot of patience when cooking and in my opinion, it tastes a lot better when left to rest for some few minutes or hours before serving. Trust me Ayamase tastes a lot better if done this way. Ayamase is served a lot at Nigerian parties and in restaurants here in the USA. People look forward a lot to it, when you have your next guest, wow them with your designer stew. It is always a hit!

Just like I pointed out in the ofada stew one of the processes involved in making ayamase stew entails bleaching palm oil which can be very dangerous if not handled with care. I recommend you bleach on low heat in a well-ventilated kitchen and on low heat.