Ayamase is an ofada stew made with green tatase/tatashe (Red bell pepper) and Ata rodo (Scotch Bonnet) with onions.
You blend the Ata rodo, Tatashe and onions altogether and pour in pot to dry up the water.
Bleach your palm oil and pour the pepper inside.
Add your salt and maggi to taste , iru/dawadawa/locust beans (optional), and you add your diced fried/grilled/boiled assorted meat and steam up.
Food is ready.
Note: It depending on your taste whether you like it boiled or fried and whether you like it spicy or not.
SECOND METHOD:
Boil your assorted meat and dice them.
Defrost your spinach first (If you buy the frozen one from), then blend some amount of tatase, rodo and onions (you may also add little plum).
Heat up your palm oil and add your blended pepper, maggi, salt and your locust beans/iru/dawadawa.
Leave it to cook then add your assorted diced meat. Leave it to heat up and add up your spinach, stir it and leave it to steam up for another few mins.
