If you’re tired of serving rice with the same regular stew, this is your sign to switch things up. This spicy Ayamase sauce is packed with vibrant green peppers, locust beans, crayfish, and a hearty mix of goat meat and offals, beautifully finished with fried fish, boiled eggs, and fresh onions.
It’s rich, spicy, full of depth, and pairs wonderfully with a steaming plate of white rice.
Why This Ayamase Sauce Is Worth the Effort
- Deep, Traditional Flavors: The combination of bleended green peppers, iru, and palm oil creates an unmatched, authentic taste.
- Loaded with Protein: Featuring goat meat, offals, fish, and eggs, it makes for a truly filling and celebratory meal.
- Customizable Heat: Adjust the green Scotch bonnets to match your personal spice tolerance.
Ingredients You’ll Need
For the Pepper Base
- Green bell peppers
- Green Scotch bonnet peppers (to your preferred heat level)
- Onions
For the Meat
- 500 g goat meat, cut into pieces
- 500 g assorted offals, cleaned
- 1–2 seasoning cubes
- Salt, to taste
- Water, as needed
For the Fish
- Salt
- Larsor Fish Seasoning
For the Ayamase Sauce
- 1 cup AUA Palm Oil
- 2 tablespoons ground crayfish
- 1–2 tablespoons locust beans (iru)
- Reserved meat stock
- Cooked goat meat and offals
- Seasoning and salt, to taste
- Fried hake fish
- Boiled eggs
- 1 small onion, freshly sliced (for topping)
Step-by-Step Method: How to Cook Ayamase Sauce
1. Prepare the Pepper Mixture
Wash your green peppers, Scotch bonnet peppers, and onions. Blend them together until you have a fairly smooth pepper mixture (you can use a splash of water if necessary).
2. Cook the Meat
Place the goat meat and cleaned offals in a pot. Season with salt and seasoning cubes, add enough water, and cook until the meat is completely tender. Remove the meat and reserve the rich stock, you will need it for the sauce! (You can lightly fry or grill the cooked meat afterwards if you prefer).
3. Heat the Palm Oil
Pour the AUA Palm Oil into a clean pot and allow it to heat properly over medium heat until bleached to your preference. Be careful not to let it smoke excessively.
4. Add the Pepper Mixture
Carefully pour the blended green pepper mixture into the hot palm oil. Stir and allow it to cook until the mixture reduces significantly and the raw pepper smell completely disappears.
5. Build the Flavour
Add the ground crayfish, locust beans (iru), reserved meat stock, and your cooked goat meat and offals. Give everything a thorough mix and let it simmer together so the flavors can deeply meld.
6. Season and Simmer
Add your seasoning and a little salt, keeping in mind how well-seasoned your meat stock already is. Stir well and let the sauce continue cooking.
7. Add the Fish and Eggs
Gently slide your fried fish and boiled eggs into the sauce. Stir carefully so the fish pieces do not break apart. Allow everything to cook together for about 3 minutes.
8. Finish with Fresh Onions
Turn off the heat and top the Ayamase with freshly sliced onions. Give it a gentle fold or leave them right on top for that wonderful crunch and freshness. Serve hot with steaming white rice!
Catch up on Episode 1 of the Rice Series HERE
Watch the full vide HERE