Ayamase Sauce

Description

Ayamase has a reputation that precedes it, and it earns every bit of it.

Also known as Designer stew, Ayamase is made from a blend of green peppers, tatashe, and scotch bonnets that are processed and fried in bleached palm oil until the rawness is completely gone and what remains is a deeply smoky, complex sauce with a heat that builds slowly and a flavour that lingers long after the last bite.

What makes Ayamase different from every other Nigerian stew is the process. The bleaching of the palm oil, the specific green pepper base, the slow frying that drives off moisture and concentrates every element of the sauce into something far more intense than the ingredients alone would suggest. It is a dish that rewards patience and punishes shortcuts, which is why a properly made Ayamase is something to seek out rather than settle for.

Food Prep by Lara’s Ayamase is made entirely from scratch with beef and boiled egg cooked directly into the sauce throughout the process. The eggs absorb the stew as they cook, taking on the colour and flavour of the sauce in a way that makes them one of the most anticipated elements of the dish for anyone who knows Ayamase well.

Order a bulk bowl and you have a sauce that works with Ofada rice, white rice, or boiled yam. It reheats beautifully and deepens in flavour over the first day or two, making leftovers genuinely better than the original serving.

Authentic Nigerian Ayamase Sauce, made from scratch and delivered in Barcelona.

Allergens: Contains Eggs. May contain traces of Gluten and Soya from seasoning. Please contact us before ordering if you have a food allergy or intolerance: hello@foodprepbylara.com