How to Prepare Favorite Designer stew (ayamase/ ofada stew)
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Favorite Designer stew (ayamase/ ofada stew). One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Designer stew (ayamase/ ofada stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Designer stew (ayamase/ ofada stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Designer stew (ayamase/ ofada stew) is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Designer stew (ayamase/ ofada stew) estimated approx 30mins.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Designer stew (ayamase/ ofada stew) using 10 ingredients and 8 steps. Here is how you cook it.
This stew was originally made by Buka eateries in Yoruba land. I added little twists by using red bell peppers instead of green. And I added scotch bonnet to get a peppery taste. I also fried my proteins.
Ingredients and spices that need to be Take to make Designer stew (ayamase/ ofada stew):
- 9 red bell peppers
- 3 scotch bonnet
- 2 onions
- 11/2 cooking spoon bleached palm oil
- 1/2 kilo cooked proteins (pomo, shaki, beef)
- 1 tbsp crayfish
- 2 seasoning cube
- Salt to taste
- 1 teaspoon iru (locust beans)
- 3 hard boiled eggs
Steps to make Designer stew (ayamase/ ofada stew)
- I roasted my peppers, then blended with onions.
- Put pot on fire, add bleached palm oil. Allow to heat. Add your proteins and allow to fry.
- Add your blended pepper and onion paste to the pot.
- Stir and allow to fry for about 7 minutes on a low flame.
- Add your seasoning cube, locust beans, crayfish and salt to taste. Stir, taste and correct seasoning.
- Cover and allow to cook on a low flame for another 10 to 12 minutes.
- Prick your hard boiled eggs with a fork and drop into the pot of stew. Stir and allow to simmer for about 3 minutes.
- Remove from heat and serve. I served mine with white rice
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