This recipe is inspired by ‘Kelewele’ (a spicy fried, cubed ripened Plantain) which is a popular street food in Ghana.
Ayamase is a spicy sauce, traditionally made by cooking blended green tomatoes, peppers and chilies, and completely reducing it down to a really thick, “fried” sauce. Special condiments like locust beans and ground dried smoked prawns added too. Its some how similar to the Ghanaian spicy sauce known as Shito.
This recipe is not just brilliant, but very fitfam aware too. You will be eating less yam, automatically cutting down the calories from eating it boiled or pounded, and you will also be saving yourself from the high calorific Egusi soup, because you will be consuming less soup. No brainer, slam dunk, all hail the New Nigerian Cookery.
Egg stew is one of the simplest stews ever to be made. It so easy, you don’t even need to prep. Whilst at home, waiting for my family today, I began to crave egg stew and of course with koobi (salted dried fish).
Every Sunday after church, I somehow end up at the grocery store doing my shopping for the week. Last week was no different and as usual I wanted to get my shito sauce that I eat with almost everything and a thought crossed my mind,(Lohi why have you never tried to make this?) I remember years ago when I went to braid my hair at a Ghanaian girls house that a friend recommended to me, She was making shito just before I came. So while she was doing my hair, she would stand up at intervals to stir the pot. I remember she apologized profusely and gave me a small amount for all the discomfort 😀 I asked for for the recipe and she emailed it to me. That was over 5 years ago! When I got home last Sunday, I searched through all my emails for that recipe and just when I was about to give up, I found it and I was so excited. It is so simple to make! All you need is a blender, a good pot, (get one here) and your ingredients and voila! On Saturday, I gathered all my ingredients and I made the sauce and lets just say…as I write this post, two of those bottles are gone!
That’s it for this week. Have an interesting link to share? A suggestion on how to make the next issue better? Let us know on Twitter or subscribe to the weekly newsletter and email us.Leave a Comment