How to make Ayamase Rice | 1QFoodplatter

Ayamase stew or sauce or Ofada stew is made with green unripe scotch bonnet pepper. It is fried in bleached palm oil with meats and fermented locust beans. It is originally a sauce found in south west Nigeria. The special thing about Ayamase is the flavor bleached palm oil brings to the stew. Generally this stew is cooked separately and eaten with boiled white local rice called Ofada rice. Ofada is the name of a town in Ogun state of Nigeria
The idea of making the rice and stew a one pot dish is the creation of 1qfoodplatter.

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