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Ayamase/ Ofada Sauce

What do you call it?

Ofada Sauce or Ayamase


Some people call it ayamase while some call it ofada sauce. Whatever you call it the most important is the taste to me. Yeah right you heard me correctly.

So many people love the sauce but do not know how to make it or they probably feel there is a mystery behind the colour and distinct taste. Well i'm here to give you the ingredients and recepie in making a very tasty sauce .

Ingredients
1. Unripe habanero pepper ( green rodo)
2. Unripe tatashe ( Green pepper)
3. Locust Beans ( Iru)
4. Palm Oil
5. Onion
6. Crayfish
7. Assorted meat( Offals)
8. Smoked panla or Catfish/ Dry fish
9 . Broth
10. Seasoning Cubes

I wouldn't need to go on and on about how to fry this stew. You can use the same style as the steps on my post few months ago describing the making Obe Alata dindin ( Fried peppered Stew).

All you need to do in this case is to bleach the palm oil till its very very hot and changed before you pour in the blended pepper.

Please be careful. Also note that the picture attached is not the fried sauce but a fresh blended pepper boiled and packed to be refridgerated.

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