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Food Of The Week: Recipe For Ayamase Sauce


Ayamase Sauce which is also known as a designer sauce or ofada sauce is the wonder sauce of the Yoruba people. It features prominently in their events and it is well-loved by the people.

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Ayamase Sauce is usually paired with the local ofada rice. This Sauce is very easy to prepare. In making this sauce, palm oil may be substituted with vegetable oil. But green bell pepper and fermented locust bean are the signature ingredient used in its preparation. There’s no Ayamase sauce without these ingredients.


Assorted Meat (Shaki, Kpomo, Beef)

6 Eggs

10 Green Bell Pepper

Scotch Bonnet Pepper to Taste

3 Medium Sized Onions

Meat Stock

2 Cup of Palm oil

2 Tablespoons of Crayfish

Locust Bean

Seasoning Cubes to taste

Salt to taste

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How To Prepare

Rinse the meat thoroughly to eliminate sand. Season with onions, stock cubes and salt. Cook till it’s tender enough for you.

Peel and rinse two medium-sized onions.  Deseed the green bell peppers then rinse them and the scotch bonnet pepper. Blend the peppers and one medium-sized onions coarsely. Please note that the blending should be done with as little water as possible. Dice the remaining onion and set it aside for later use. Boil and peel the eggs. Also set aside for later use.

Pour the blended pepper into a clean pot and boil till most of the water is gone. Pour palm oil into another pot. Cover the pot tightly and bleach on low to medium heat till the colour changes to a golden brown.

This should take about ten minutes. Take it off the heat and allow the oil to cool. When it cools, heat up the oil again. Fry your boiled meat in it. When they’re fried to your taste, scoop them out of the oil into a paper-lined sieve. Turn off the heat. This is to reduce the hotness of the oil.

Place the oil back on medium heat. Add diced onions and fermented locust beans to the oil. Fry for at least five minutes. Add the ground pepper and onions into the oil. Add the meat stock as well. Stir and allow the content of your pot to boil till oil begins to float to the surface.

Add the eggs, fried meat and crayfish to the pot. Add the seasoning cubes and salt as well. Check the thickness of the sauce and if is too thick, loosen it up with meat stock. Stir the pot; taste and adjust seasoning if need be. If you are satisfied with the taste and consistency of your sauce, take it off the heat.

Ayamase sauce can be enjoyed with boiled rice, boiled yam or fried yam and plantain.


Chef Lola’s Kitchen

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Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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