Ayamase Sauce with Beef
Also known as Ofada sauce, is a palm oil-based smoky pepper sauce, made with chili and scotch bonnet, onions, locust beans, and ground crayfish and spices, simmered with beef and boiled egg
- 4 green bell peppers sliced into 2 halves
- 1 large onion cut into quarters
- 2 green chilies
- 2 habanero rodo or scotch bonnet
- ½ cup palm oil
- 1 medium onion diced
- 2 tbsps locust beans
- 2 tbsps crayfish divided
- beef stock as needed
- 1½ lb of beef with offals or any mix of protein of choice
- 4-6 boiled eggs
- salt to taste
- Cooker
- Cooking utensils
- Pot
STEP 1: Put the green bell pepper, onion, green chilies, and scotch bonnet in the air fryer basket. Spray them with oil. Air fry at 400°F for 15 to 20 minutes. Alternatively, you can place them in a preheated oven at 425°F for 20 to 25 minutes.
STEP 2: Leave to cool slightly then add to a food processor and blend to a rough consistency.
STEP 3: Add the palm oil into a sauce pan over medium heat. Once the palm oil is melted, add the diced onions and cook until the onions, locust bean, and ground crayfish.
STEP 4: Mix well and leave to cook over low heat for about 5 minutes.
STEP 5: Add the roughly blended peppers and leave to cook over medium heat for about 3 minutes.
STEP 6: Add the beef stock and season with salt and more ground crayfish
STEP 7: Stir in the beef and hard boiled eggs and leave to cook until thickened to your desired consistency.
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