How to Make Authentic Ayamase Sauce with Africa’s Pure Ayamase Pepper Mix

Ayamase Sauce, also known as Ofada Sauce, is a cherished Nigerian dish with bold flavors, a unique green color, and an irresistible aroma. Traditionally served with Ofada rice, Ayamase Sauce combines green peppers, assorted meats, and flavorful seasonings. With Africa’s Pure Ayamase Pepper Mix and Africa’s Pure Palm Oil, making this traditional Yoruba dish is easy and convenient. Here’s how to bring authentic Ayamase flavor to your kitchen!

Ingredients

For a serving size of 5-10 people, you’ll need:

  • Half a pack of Africa’s Pure Ayamase Pepper Mix
  • 1/2 cup Africa’s Pure Palm Oil
  • 1 lb (about 500g) assorted meats (beef, tripe, goat meat, etc.), precooked and cut into pieces
  • 1/2 lb (about 250g) cow skin (ponmo), precooked and cut into pieces
  • 1/2 cup ground crayfish (optional for added depth)
  • 1 large onion, chopped
  • 2-3 bouillon cubes
  • Salt to taste

Instructions

  1. Prepare the Ayamase Pepper Mix

  2. Bleach the Palm Oil

    • In a large pot, add Africa’s Pure Palm Oil and heat it on medium. Allow the oil to bleach for about 5-10 minutes until it changes to a lighter, golden color. Be careful during this step—keep the pot covered to avoid any splatter, and ensure your kitchen is well-ventilated. Turn off the heat and let it cool slightly before proceeding.

  3. Sauté the Onion

    • Once the oil has cooled slightly, add the chopped onion to the pot and sauté until golden and fragrant. This step creates a flavorful base for the sauce.

  4. Cook the Pepper Mix

    • Drain the soaked Ayamase Pepper Mix and add it to the pot with the onions. Stir well and let it cook for about 10-15 minutes, allowing the flavors to blend. The pepper mix will darken and thicken as it cooks, enhancing its rich, smoky flavor.

  5. Add Meats and Crayfish

    • Add the assorted meats, cow skin (ponmo), and ground crayfish (if using) to the pot. Stir everything together, ensuring the meat is well coated with the sauce.

  6. Season the Sauce

    • Crumble in the bouillon cubes and add salt to taste. Let the sauce simmer on low heat for an additional 15-20 minutes, stirring occasionally until the meat is tender and the flavors are well combined.

  7. Serve and Enjoy

    • Serve your Ayamase Sauce hot over a bed of steamed Ofada rice, or enjoy it with other side dishes like yams or plantains.

Why Use Africa’s Pure Ayamase Pepper Mix and Palm Oil?

Ayamase Sauce, also known as Designer Stew, is a cherished Nigerian dish with bold flavors, a unique green color, and an irresistible aroma. Traditionally served with Ofada rice, Ayamase Sauce combines green peppers, assorted meats, and flavorful seasonings. With Africa’s Pure Ayamase Pepper Mix and Africa’s Pure Palm Oil, making this traditional Yoruba dish is easy and convenient. 

Tips for Making Perfect Ayamase Sauce

  • Bleach the Palm Oil Carefully: Keep the pot covered during bleaching to avoid splatter, and let the oil cool slightly before adding ingredients.
  • Adjust Spice Levels: Ayamase Sauce is traditionally spicy, but you can adjust the pepper mix to suit your taste.
  • Enhance with Crayfish: Ground crayfish adds depth to the sauce, but feel free to skip it if you prefer a simpler flavor.

Bring the Taste of Nigeria to Your Kitchen

With Africa’s Pure Ayamase Pepper Mix and Africa’s Pure Palm Oil, you can create authentic Ayamase Sauce in a few easy steps. This dish pairs beautifully with Ofada rice, bringing the true flavors of Nigerian cuisine to your table. Discover more authentic African products at africaspurefoods.com and bring the taste of Africa to your kitchen!

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