* Exported from MasterCook * Ayamase Recipe By : Tokunbo’s Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- How to make Ayamase? 1. Add peppers, half locust beans and half onion into a blender. Process into a coarse almost smooth texture. Pour mixture into a strainer to drain out excess water. 2. Heat Palm oil in a large pot with a tightly fitted cover for 10 minutes on medium - high heat. As this will get very smokey, leave the cover on the pot during this bleaching process. Remove from heat and leave for about 5 minutes. 3. Once the smoke is gone, return to high heat, add in remaining locust beans and chopped onions. Fry until the onion turns a bit golden. 4. Add in crayfish if using, pepper mixture, salt and maggi cubes. Stir to combine. 5. Reduce to low-medium heat and cook the sauce until the oil floats to the top (about 45 minutes to 1 hour). - - - - - - - - - - - - - - - - - - NOTES : * - 6-8 green peppers - 3 ata rodo (scotch bonnet) adjust according to level of preferable spice - 1 large red onion (half chopped / thinly sliced) - 1 cup of Iru (fermented locust beans) - 1 1/2 cups of smoked crayfish (optional) - 2 cups palm oil - 3 maggi cubes - salt to taste