After several trials and almost burning the house down, I finally gave up on cooking Ayamase. As much as I love to eat it, I’ll rather order it than attempting another trial.
Below are the ingredients for making Ayamase and the directions could be found in the website below.
5 large green bell peppers (Green Tatashe)
1 large red onion (Albasa) (Divided)- Thinly chop half
3 Scotch Bonnet peppers (Ata Rodo )
1 cup each – boiled Goat meat, shaki and Ponmon (chopped into small pieces)
4 boiled eggs – optional
6 Tablespoons locust beans (Iru) (Divided)
1 1/2 cups palm oil*
3 cubes maggi
Salt to taste