![]() Add some meat stock and continue cooking for another 10 minutes.Īdd the meats, taste, and adjust seasoning if necessary and cook for a further 10 minutes or more. Add the locust beans and fry for about 1 minute while stirring every now and again so it doesn’t burn.Īdd the pepper, seasoning cubes, some salt to taste, stir and allow to cook for about 25 minutes. Meanwhile, rinse the locust beans and finely chop 2 onions.Īdd the chopped onions and allow to fry for about 2 minutes. When hot, fry the meats in batches so it doesn’t soak up the oil. Put back the bleached oil on medium heat. Take them out of the pot and cut them into bite-size pieces. Here is what you are going for (The oil in the pot is not dark, the pot is) DO NOT at any point in this process open the pot until its warm to the touch. Transfer the oil into a dry pot and place on medium high heat with the lid on for 10 to 15 minutes, then turn the heat off. Transfer into a pot and cook until the water is almost dried up. Meanwhile roughly blend the peppers with 2 medium onions. Season your meats, add one chopped onion and cook on medium heat, halfway into the cooking process, add the ponmo and cook till all meats are tender. If you can’t handle the heat, use more of green tatashe than atarodo…. I mostly use only atarodo and lots of onions for this stew, but sometimes I add a few pieces of tatashe. 4 tablespoons iru – Fermented locust beans.20 pieces types of meat of choice – Beef, shaki, ponmo, etc.4 cups boiled peppers – Green atarodo, green tatahe, and onions.It’s soo easy to cook and straight to the point. It’s usually served with ofada rice although I prefer mine with basmati rice and some fried plantains on the side. Ayamase stew aka ofada stew or designer stew is a deliciously good stew made using green atarodo, bleached palm oil, fermented locust beans, and assorted meat. ![]()
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