There are a lot of controversies around this stew maybe that is one of the reasons why it's a must have on every menue at different event in Nigeria😊. The controversial part of this stew dates back to its origin, some people say it originated from Egba land while ijebu land. However, it doesn't stop anyone from falling in love with this stew at first taste 💕.

          Ayamase which means wife of made was the name of the woman who invented the stew. She woud prepare it to appease her husband and the stew grew famous for it's pleasant and delicious taste. The stew is famously paired with ofada rice that is why it got the name ofada stew.

Let's run through the ingredients:

                       INGREDIENTS

• 5 large green bell peppers (green tatashe)

• 1 large red onion- Half thinly chopped

• 5 scotch bonnet peppers (Ata rodo)

• 1 cup each- boiled assorted meat (Chopped into small pieces)

• 4 boiled eggs (optional)

• 6 tablespoons locust beans (iru)

• 1½ cup palm oil

• 3 seasoning cubes

• Salt

                       PREPARATION

1. In a blender, combine the peppers, half locust beans and half onion. Blend roughly.

2. Set a large pot with a tight fitting lead on medium heat, add in palm oil. Bleach the oil for 5 -10 minutes, just until the oil changes to a lighter color. (Keep your pot lead closed at all times in other to get choked).

3. Add chopped onion and left over locust beans into the bleached palm oil and fry until it turns golden brown.

4. Add in the parboiled meat fry lightly browned (stir often so the meat doesn't stick or burn).

5. Add in the pepper mix, eggs, salt and seasoning and stir. Check if its cooked after 45 minutes -1 hour (depending on your stove). Serve with ofada rice or regular rice.

You can also fry Plaintain with it if you prefer.

                         ENJOY 😘