Introduction
Ayamase, also known as Ofada Sauce, is one of Nigeria’s most iconic traditional sauces. Originating from the Yoruba people of south-western Nigeria, this rich, spicy green pepper sauce is famously served with Ofada rice. Its bold flavour, vibrant colour, and aromatic depth make it a standout dish in Nigerian cuisine.
Unlike typical red pepper stews, Ayamase is made primarily with green bell peppers and green scotch bonnet peppers. The green colour gives it its distinct appearance, while fermented locust beans (iru) add an unmistakable earthy depth. Traditionally prepared with assorted meats and slow-cooked in palm oil, Ayamase is known for its intense heat and savoury richness.
This authentic recipe walks you through preparing traditional Ayamase from scratch, delivering the perfect balance of spice, aroma, and texture. Serve it generously over Ofada rice, Other Nigerian rice dishes, as well as Banga and Egusi soups, all for a truly classic Nigerian experience.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6 servings
Ingredients
For the Pepper Base
- 6 large green bell peppers
- 4–6 green scotch bonnet peppers (adjust to taste)
- 1 large onion
For the Sauce
- 1 cup palm oil
- 2 tablespoons fermented locust beans (iru)
- 500g assorted meat (beef, tripe, cow skin, or goat meat)
- 1 tablespoon ground crayfish
- 1 stock cube
- Salt to taste
Step-by-Step Instructions
- Prepare the Meat
Wash and season the assorted meat with salt, stock cube, and onion. Boil until tender. Set aside, reserving the stock. - Blend the Peppers
Roughly chop the green bell peppers, scotch bonnet peppers, and onion. Blend coarsely. Do not over-blend; a slightly textured paste is ideal. - Reduce Excess Water
Pour the blended mixture into a pot and boil on medium heat for 10–15 minutes to reduce excess moisture. Stir occasionally to prevent burning. - Bleach the Palm Oil
In a separate pot, heat the palm oil on medium heat until it becomes lighter in colour. Allow it to cool slightly before proceeding. - Add Locust Beans
Stir the fermented locust beans into the palm oil and allow it to fry gently for 2–3 minutes. This releases its aroma. - Cook the Pepper Mixture
Add the reduced pepper mixture into the palm oil. Stir well and cook on medium heat for 15–20 minutes. - Add Meat and Seasoning
Add the cooked assorted meat, crayfish, and a small amount of reserved meat stock. Stir thoroughly. - Simmer Until Oil Rises
Allow the sauce to simmer on low heat for another 10–15 minutes. The palm oil will begin to separate slightly from the sauce — this is a sign it is ready. - Adjust Seasoning and Serve
Taste and adjust salt if necessary. Serve hot over freshly cooked Ofada rice.
Cooking Tips & Variations
- Control the Heat: Traditional Ayamase is very spicy. Reduce scotch bonnet peppers for a milder version.
- Texture Matters: Do not blend the peppers too smoothly. Slight texture improves authenticity.
- Palm Oil Quality: Use high-quality red palm oil for best flavour and colour.
- Vegetarian Option: Replace meat with mushrooms or boiled eggs for a meat-free variation.
- Add Boiled Eggs: Some versions include boiled eggs added during the final simmer.
What to Serve with Ayamase
Ayamase is traditionally served with:
- Ofada Rice
- White Rice
- Moi Moi
- Fried Plantain
The earthy, spicy sauce pairs best with plain rice that allows the flavour to shine.
Storage & Reheating
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
Freezing:
Ayamase freezes very well. Store for up to 2 months.
Reheating:
Reheat gently on the stovetop over low heat. Add a small splash of water if needed to loosen the sauce.
Frequently Asked Questions
Why is Ayamase green instead of red?
Ayamase uses green bell peppers and green scotch bonnet peppers instead of red peppers, which gives it its signature green colour.
Can I make Ayamase without locust beans?
Yes, but fermented locust beans add authentic flavour. If unavailable, the sauce will still taste good but less traditional.
Is Ayamase very spicy?
Traditionally, yes. However, you can adjust the number of scotch bonnet peppers to suit your preference.
Final Thoughts
Ayamase is a bold and flavourful Nigerian sauce deeply rooted in Yoruba culinary tradition. Its vibrant green colour, rich palm oil base, and spicy heat make it one of Nigeria’s most beloved sauces. When served with Ofada rice, it creates a classic pairing that showcases the heart of traditional Nigerian cooking.
If you enjoy exploring authentic African cuisine, Ayamase is a must-try recipe that delivers both flavour and cultural depth.
