Recipe

Here’s what I usually use when cooking for about 2–3 people:

For the Ofada Rice:

• 2 cups of Ofada rice 
• Water 
• Salt to taste 

For the Ayamase Stew:

• 10 green bell peppers
  

 

• 3 Scotch bonnet peppers (ata rodo)

 

• 2 big onions (1 for blending, 1 for frying)
  

 

• 1/2 cup palm oil
  

 

• 2 tablespoons iru (locust beans)
  

 

• Seasoning cubes
  

 

• Salt to taste
  

 

• Assorted meats (beef, cow skin, shaki, liver, etc.)

 

• 4 boiled eggs