£49.99
A green pepper-based stew cooked in bleached palm oil and topped with assorted meat and boiled eggs. The pepper in our recipe has been moderated to allow for a more palatable level of heat (medium-hot).
A variety of green and red sauces from the western part of Nigeria (Ogun State) are often collectively referred to as ayamase. The most characteristic version is made with green (unripe) peppers and traditionally fried in bleached palm oil, topped up with various proteins for a hearty finish, and served with a local type of rice known as Ofada alongside assorted meat and boiled egg.
| Weight | 2 kg |
|---|---|
| Style | Assorted Meat, Fish, Chicken |
| Size | 2 litres |
| Complimentary | Plain White Rice |
A variety of green and red sauces from the western part of Nigeria (Ogun State) are often collectively referred to as ayamase. The most characteristic version is made with green (unripe) peppers and traditionally fried in bleached palm oil, topped up with various proteins for a hearty finish, and served with a local type of rice known as Ofada alongside assorted meat and boiled egg.
| Weight | 2 kg |
|---|---|
| Style | Assorted Meat, Fish, Chicken |
| Size | 2 litres |
| Complimentary | Plain White Rice |
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