Ayamase Sauce
Roasted bell peppers and scotch bonnets blended with onions form the base of this Ayamase stew, cooked with spices and a medley of ingredients including Vchunks, tofu, and black fungus in palm oil. Simmered until the oil separates, this flavorful stew is best paired with cooked Ofada rice for a traditional Nigerian dish.
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
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4-6Green bell peppers (Tatashe)
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2Scotch bonnet peppers (Atarodo)
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2 largeOnions
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1/2 cupPalm oil
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1 tbspGinger ground
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1 tspTurmeric ground
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1 tspGarlic ground
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1/2 tspClove ground
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150 gVchunks boiled
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30 gTofu
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20 gBlack fungus
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Salt Adjust to Taste
Instructions
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Roast the green bell peppers, scotch bonnet peppers, and one onion until slightly charred. This can be done in the oven.
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Allow the roasted peppers and onion to cool, then blend them into a smooth paste. You can add a little water to help with blending.
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Heat the palm oil in a large pot until it becomes clear. Be careful not to overheat it as it can become bitter.
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Add the chopped onions and sauté until they become translucent.
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Add the Vchunks, tofu, mushroom then stir-fry fry for 3 minutes. Add the ginger, garlic, clove and turmeric.
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Pour in the blended pepper mixture and simmer on low heat. Stir occasionally to avoid burning.
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Cook the stew for 25- 30 minutes until the oil separates from the pepper mixture. You'll see the oil floating on top.
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Taste the stew and adjust the seasoning with salt.
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Serve your Ayamase stew with cooked Ofada rice or preferred rice.
Notes
Ayamase stew is quite spicy, so you can adjust the quantity of scotch bonnet peppers to suit your spice preference. Enjoy your delicious Nigerian Ayamase stew!
