Ayamashe is a Yoruba West African stew made with green peppers. It's rich in vitamins and minerals and great for a healthy lifestyle.
Ingredients:
5 Green bell peppers
2 paprika peppers
6 green chili
2 scotch bomber
3 medium-sized onions
1 cup of palm oil
3 tbsp crayfish powder
4 boiled eggs.
Salt to taste
2 billion cubes.
Beef stock. ½ cup.
Instructions.
Bleach the palm oil by pouring one cup of palm oil into a pot, cover it in a tight lid, and ensure you use a pot cover that has no holes for the steam to escape. Heat for 10- 20 minutes. And allow cooling for 15 minutes before you open the pot.
While bleaching the palm oil, pulse the peppers in a blender, with and little water but do not blend until smooth.
A food processor is perfect for this, but in the absence of a food processor, pulse the peppers in a blender and sieve, and set aside.
Add sliced onions into the pot of bleached palm oil, and fry till it's golden brown.
Add crayfish powder
Add blended peppers, and cook for about 35 minutes on medium heat stirring often to prevent burning.
Once it has dried, and there's no moisture, add ¼ cup of beef stock, fish, beef, and salt to taste. Cover the pot and allow to simmer for 10 minutes.
Stir constantly to prevent it from burning.
It's ready once the oil floats to the top.
Serve with rice.
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