The Market Girl

STEW

Ayamase Sauce

Recipe

Preparation Time: 20 mins

Cooking Time: 20 hours

Ingredients

green bell pepper

Green Bell Pepper

3 Pieces

green chilli peper

Green Chilli Pepper

15 Pieces

maggi

Maggi Stock Cubes

4 Pieces

water

250ml Water

onions

Onions

4 Pieces

palm oil

Palm/Olive/ Vegetable Oil

200 ml

dry shrimp powder

Dry Shrimp Powder

2 tbsp

assorted meat

Assorted Meat Options (per recipe)

150g

dry crayfish powder

Dry Crayfish Powder

20g

catfish fillets

Catfish fillets

40g

baracuda fillets

Barracuda Fillets

50g

locust beans

Locust bean

1 tbsp

green bell pepper

Green Bell Pepper

3 Pieces

green chilli peper

Green Chilli Pepper

15 Pieces

maggi

Maggi Stock Cubes

4 Pieces

water

250ml Water

onions

Onions

4 Pieces

palm oil

Palm/Olive/ Vegetable Oil

200 ml

dry shrimp powder

Dry Shrimp Powder

2 tbsp

assorted meat

Assorted Meat Options (per recipe)

150g

dry crayfish powder

Dry Crayfish Powder

20g

catfish fillets

Catfish fillets

40g

baracuda fillets

Barracuda Fillets

50g

locust beans

Locust bean

1 tbsp

Preparation

  1. Blend the peppers, onions and locust beans to make the blended mix.
  2. Mix the stock cubes, shrimp and crayfish powder with the blended mix.
  3. Grill the already prepared assorted meat for 20 mins.
  4. Soak the catfish and barracuda fillets in water for 5 mins.
  5. Heat up the palm oil in a pot for 4 mins.
  6. Pour the blended mix into this pot and place on the stove.
  7. Add the liquid stock (the by-product from the assorted meat preparation) in addition to water (totaling 250 ml for both) and cook for 20 mins.
  8. You will note that the mix will darken.
  9. Add the cooked meat, catfish and barracuda fillets and cook for 20-30 mins stirring periodically.
  10. Serve with boiled white rice and plantain (as per recipe).
locals

OUR CHEF

Recipe of The Market girl.

Folashade Olushanu is a wife, mother, friend, confidante, lover of God and so much more.

Cooking has been a source of release for her throughout her life, with the local market in her native Nigeria being her first experience in selling her dishes to expectant customers. Folashade has since opened restaurants, catered for significant occasions and most importantly satisfied the seemingly insatiable demands of seven growing children!

With her first cookbook, Folashade is living one of her core passions – and with it he seeks to empower a generation in the kitchen.

Discover The Flavours of Nigeria

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What’s Inside:

Original Nigerian Recipes: Jollof rice, Egusi & more.

Easy Instructions: Simple, step-by-step guides.

Beautiful Photos: Inspiring images for every recipe.

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