AYAMASE or OFADA SAUCE (DESIGNER STEW)

Instructions

1. Thoroughly wash the meats and cow skin, pour into a pan, add some chopped onions, ¼ table spoon of turmeric powder, seasoning and salt to taste, bring to a boil until a desired result is achieved. Drain out the stock and set aside in a clean bowl.
   
2. Thoroughly wash and cut the green bell pepper, green scotch bonnets and onions into smaller sizes.
3. Sauté for three (3) minutes. This is very optional; you can skip this part and proceed to the next step.
4. Pour the sauté pepper and onions into a blender; add two (2) garlic cloves and blend to a lumpy consistency (Ayamase taste better when the pepper is not smoothly blend, it is advisable to leave some shaff).
5. Drain out excess water from the blended pepper (Ayamase do not require excess water)

STEP 2

1. Pour two (2) cups of red oil into a preheated pan and bleach for 3 minutes or till it changes color.

2. Add the assorted meats and cow skin to the bleached oil and fry for four (4) minutes or until a desired result is achieved (if you are using an already fried meat or whichever, you can skip this step and proceed to the next)

3. Add the shredded onions and lowcust bean and allow it fry for two (2) minutes.

4. Add the blended pepper and 1 table spoon of grounded crayfish, give it a thorough stir and allow it simmer for three (5) minutes.

5. Add the boiled egg.

6. Add a seasoning cube and salt to taste, give it a quick stir.

7. Allow it simmer for some minutes, until; the oil settles at d surface.

8. Turn off heat immediately.

Ayamase is best enjoyed with white rice; it can also be sumptuous with pasta but certainly not with swallow.