Ofada Sauce (Ayamase)
Smoky green pepper stew (ayamase) — bold, spicy, and unforgettable with ofada rice.
Ofada Sauce, also known as Ayamase or Designer Stew, is a bold, smoky green pepper stew from South West Nigeria. Traditionally served with unpolished ofada rice on banana leaves, it's rich with bleached palm oil, iru (locust beans) and a generous mix of assorted meats. This is a proper Nigerian celebration dish.
Ingredients
Serves 6
- Green bell peppers & green habanero (blended)
- Assorted meat (beef, shaki, ponmo)
- Boiled eggs
- Iru (locust beans)
- Bleached palm oil
- Onions
- Crayfish
- Stock cubes and salt
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Method
- 1
Season and boil assorted meats until tender; reserve stock.
- 2
Bleach palm oil in a dry pot until it turns clear, then cool slightly.
- 3
Sauté chopped onions in the palm oil until fragrant.
Chef tips
- • Bleach the palm oil in a well-ventilated kitchen — it's a strong-smelling but essential step.
- • Iru is what gives Ayamase its earthy Yoruba flavour — do not skip it.
- • Boiled eggs soaked in the sauce absorb incredible flavour.
- 4
Add blended green pepper mix and fry until the water dries out.
- 5
Stir in iru, crayfish, seasoning, and meat stock; simmer 10 minutes.
- 6
Add cooked meats and boiled eggs, simmer another 5 minutes.
- 7
Serve hot with unwrapped ofada rice on banana leaves.
Serving Suggestions
Best served with ofada rice on banana leaves and a side of fried plantain.
Ofada Sauce (Ayamase): Frequently Asked Questions
Do I have to bleach the palm oil?▾
Yes — bleaching gives Ofada sauce its signature colour and mellow flavour.
Can I use red peppers instead?▾
It won't be traditional Ayamase — the green pepper base is what defines this stew.
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