Ayamase (Ofada Sauce)


6 Green Bell Peppers 3 cups palm oil
3 Onions (split into halves) 2 tbsp locust beans
2 - 3 green scotch bonnet peppers 2 lbs assorted meat
2 serrano chilis 4 bouillon cubes
salt (to taste)



    1. Boil assorted meat with 2 bouillon cubes, half an onion and salt. Save the broth for later.
    2. On  low heat, pour palm oil in a shallow pan, cover and heat till palm oil is transparent but not black (this should take about 30 minutes if done on a low heat). (To check that the oil is ready; dip a paper towel in the oil and if it comes out translucent, then it's ready to go!).
    3. While waiting on the palm oil to bleach, blend bell peppers, 2 onions, scotch bonnet, and serrano peppers until roughly chopped.
    4. Transfer into a sauce pan and cook on medium heat until the water content is reduced at least 90%. 
    5. Place a clean pan on a medium heat, add the bleached pal oil and allow to heat up. Add half an onion (chopped finely), locust beans, and fry for about 2 mins, stirring intermittently. Add in the meat and fry for another 3 to 5 minutes.
    6. Add the reduced pepper and cook for about 15 minutes, stirring intermittently.  Add some of the broth from cooking the meat to dilute if sauce is very thick, then lower the heat.
    7. Add in bouillon cubes, salt, and additional broth to taste. You can add other seasoning to it, depending on your taste - curry, ground pepper, etc. are all good options)
    8. Continue to cook on low for at least another 30 - 45 minutes, until the oil floats at the top and has a sheen to it. 
    9. Serve with rice (pairs very well with ofada rice) and fried plantains.
    July 30, 2019 — Sopefolu Adegoke

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