Ayamase / Ofada Stew

Ayamase / Ofada Stew


  • 2 TO 3 lbs of Goat meat (cleaned)
  • 6-8 eggs (boiled)
  • Salt to taste
  • 2 tablespoons of EssieSpice Mango Chili Medley Sauce
  • 2 tablespoons of EssieSpice Coco-For-Garlic Sauce
  • 2 medium sized Green Bell peppers
  • 6 long hot peppers
  • 3 scallions chopped
  • 2 Scotch Bonnet Peppers
  • 1/3 cup red palm oil
  • 4 medium sized Red onions. 
  • One tablespoon of Locust bean, whole or powdered
  • 1 tablespoon ground fresh ginger
  • 3 cloves of garlic, minced
  • 1/4 cup powdered crayfish


  • Blend bell peppers, 2 onions, long hot peppers, scallions and habanero with a bit of water and set aside
  • In a large deep pot, add the goat meat, 1/2 cup of water, Add EssieSpice Mango Chili Medley and Coco-For-Garlic sauces. Allow to cook on medium to low for about 30- 45 minutes so the meat cooks 
  • Add garlic, salt and ginger to meat
  • In another pot, add red palm oil
  • Allow the palm oil to completely heat and blanch. The color will change slightly and it’ll smoke slightly as well. 
  • Once done, add one sliced onion, crayfish and locust beans
  • Add the blended pepper mixture and allow to slowly cook on low to medium for 30 minutes. 
  • Add the meat with mixture to the pepper mixture and allow to cook together for about another 15 minutes. 
  • Finally add boiled eggs and enjoy with rice, yam or potatoes. 

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