Ayamase Sauce Recipe
Ayamase sauce, often referred to as Designer Stew in Nigerian cuisine, is a rich, flavorful sauce made from a blend of green bell peppers, scotch bonnet peppers, assorted meats, and a unique combination of spices. This mouthwatering sauce, with its spicy kick and savory depth, is typically served with rice, fried plantains, and boiled eggs, making it a popular dish for special occasions or family gatherings. Here’s how you can recreate this delightful dish in your own kitchen.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Green bell peppers | 4 | Fresh, ripe, and firm |
| Scotch bonnet peppers | 2 | Adjust to taste for heat |
| Medium onion | 1 | Half for blending, half for sautéing |
| Assorted meat (beef, liver, tripe) | 500g | Cut into bite-sized pieces |
| Palm oil | 1 cup | Choose high-quality palm oil for an authentic flavor |
| Locust beans (iru) | 1 tablespoon | For a traditional umami flavor |
| Bouillon cubes | 2 | Or to taste |
| Salt | To taste | Season to preference |
| Ground crayfish | 2 tablespoons | Adds a rich, earthy flavor |
| Boiled eggs (optional) | 3 | For garnish or served on the side |
| Fried plantains (optional) | As desired | For a delicious side dish |
Preparation Instructions
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Blend the peppers and onions:
Begin by blending the green bell peppers, scotch bonnet peppers, and half of the onion together until smooth. The peppers provide the signature spicy kick, while the onion adds a subtle sweetness that balances the heat.
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Prepare the palm oil:
In a large pot, heat the palm oil over medium heat until it begins to darken. This process releases the distinctive aroma of the palm oil, which is key to creating the rich flavor of the sauce. Be sure to monitor the heat carefully to avoid burning the oil. -
Sauté the onions:
Once the palm oil reaches the desired color, add the remaining chopped onion. Sauté the onions until they turn translucent and tender, which should take around 3-4 minutes. The sweetness of the onion will enhance the overall flavor of the sauce. -
Cook the pepper mix:
Add the blended pepper mix into the pot, stirring it into the sautéed onions. Allow the mixture to cook for about 15-20 minutes, or until it thickens and the oil starts to rise to the top. This process is crucial for deepening the flavors. -
Add the assorted meats and spices:
Add the assorted meats (beef, liver, and tripe) to the sauce, along with the locust beans (iru), bouillon cubes, and salt. Stir well to combine, and let everything cook together for another 10 minutes, allowing the meats to absorb the flavors of the sauce. -
Finish with crayfish:
Stir in the ground crayfish, which will add a depth of flavor and a touch of earthiness to the sauce. Let it simmer for an additional 5 minutes to meld the flavors together. -
Serve and enjoy:
Serve your Ayamase sauce hot with a side of boiled eggs, fried plantains, and either white rice or Ofada rice. The crispy, golden plantains complement the rich, spicy sauce beautifully, and the boiled eggs provide a comforting, creamy addition.
Allergen Information
This dish contains palm oil and crayfish, which may be allergens for individuals with sensitivities. If you are allergic to shellfish, it is advised to omit the crayfish from the recipe. Additionally, the inclusion of bouillon cubes may contain gluten or MSG, so those with gluten sensitivities or allergies to MSG should seek appropriate alternatives.
Dietary Preferences
- Gluten-Free: The recipe is naturally gluten-free, provided that the bouillon cubes used are gluten-free.
- Dairy-Free: The recipe does not contain dairy, making it suitable for those following a dairy-free diet.
- Spicy: The scotch bonnet peppers add significant heat to the dish. For those who prefer a milder flavor, the amount of scotch bonnet peppers can be reduced or substituted with less spicy peppers.
Additional Tips and Advice
- Balancing heat: If you’re not a fan of very spicy food, consider reducing the number of scotch bonnet peppers or removing the seeds before blending them to reduce their heat level.
- Make-ahead: This sauce can be made in advance and stored in the refrigerator for 2-3 days. The flavors only get better after sitting for a day, making it perfect for meal prep.
- Vegan/Vegetarian option: For a vegetarian version, simply omit the assorted meats and replace with vegetables such as mushrooms or tofu for a satisfying plant-based meal. You can also add extra locust beans or ground crayfish substitute for a rich umami flavor.
Conclusion
Ayamase sauce is a vibrant, flavorful dish that packs a punch with its combination of spicy peppers, rich palm oil, and savory meats. It’s a true representation of Nigerian culinary traditions, offering a hearty and satisfying meal that pairs perfectly with rice, plantains, and boiled eggs. Whether you’re cooking for a family gathering, a special occasion, or just a cozy weeknight meal, Ayamase sauce is sure to become a favorite in your recipe collection.
