Ofada Stew (Ayamase)

Funny enough, the Ofada sauce got it name from the local rice it is usually served with (Ofada rice), the sauce itself is called Ayamase . The pairing is however so perfect that when people talk about ofada rice they automatically associate it with the ayamase stew.


Ingredient

7 Large Green bell peppers

4 Green scotch bonnet peppers(atarodo)(It's okay if it has some red spots)

500 grams Assorted meat (beef,kpomo, cow foot,tripe(shaki)... or as desired)

Assorted dry Fish (stock fish or dried fish) (optional)

1/4 cup Crayfish (about a handful) 

1 wrap OR 1 tablespoonful Iru/dawadawa OR ogiri

4 Boiled eggs (optional)

3 large Onions

2 Stock cube/seasoning cube

Salt to taste

600ml Palm oil 

Cooking Directions 
Grind the iru and the crayfish together and set aside

If you're using stock fish and dried fish, wash and cook until tender, and set aside

 Wash and Cut the meat into bite sizes; season with onions, one stock cube and salt to taste. You can season the meat as you like :)
Cook until tender. It is always better to cook the tougher meat first, which in  my case is the cow foot and the tripe(shaki). Then after 20 minutes ,add the beef and kpomo(cow skin).
When the meat is done cooking, you can grill or fry or simply set aside for later use. Coarsely blend all the peppers &1 large onion together in a blender. You can add a LITTLE water to help move the blender blades. 
Pour the blended mixture into a dry pot and heat up to dry out excess liquid from the peppers.

Now ,place the palm oil on heat ,add some onion rings(adding the onions is optional but it gives extra flavor).
Cover the pot and bleach the palm oil on medium heat until  the onions are completely burnt black and the palm oil changes from red to light brown in color. 
If you didn't add onions, the color will be light yellow(just like the color of vegetable oil). 
Put off the heat, and let the oil cool completely without opening it. If you don't cover it, THE OIL WILL SMOKE A LOT AND WILL SMELL ALL OVER THE HOUSE, and might start off the smoke alarm(if you have one).

Place the bleached oil back on the stove-top(remove the burnt onions) and heat up a little, then add chopped onions, and the dried out peppers .
Cook for about 20 minutes and add the assorted meat and fish, ground iru,crayfish,the second stock cube and salt to taste. Mix thoroughly and simmer for 10 minutes. 
And your Ofada stew (Ayamase) is ready.  Serve with Ofada rice(or any rice of choice)