Multi Color Ayamase, Designer Stew
Please refer to the link above if you are going to make green ayamase on how to precook your protein of choice. This dish was born out of an uh oh in the kitchen and ok I am not panicked and nothing burned. What I did instead of baking the chicken in the oven, lol was sticking it in a pressure cooker while it was slightly frozen with 4 cups of water and let it cook for 20 minutes after the safety button popped up. After the the time was up, I turned off the stove and let the pressure escape. When the pressure was gone I opened the lid and see the chicken has went to shreds on me. Ok, no problem I made lemons out of lemonade and set it aside. I also boiled 4 quail eggs, 2 chicken eggs can also be used in a pot with 1 liter or 1 quart of water in it and cooked them for 10 minutes and turned off the stove. I drained my eggs and let them cool. I cracked the eggs and peeled them under running cold water and set them aside. For the green sauce I used 1 green tomato, 1 green bell pepper and 1 habenero or 1 scotch bonnet with 1 onion or shallot, 1 clove of garlic and pureed them.
I added 3 tbs of red palm oil to the pot and let it melt and added the green pepper blended pepper sauce to the oil and cooked it. I added 1 pinch of crayfish, 1 pinch of dawadawa , 1 bullion cube, 3 dashes of maggi or knorr aroma and stirred.
I also noticed there was quite a bit of stock left from cooking the chicken and it really is a shame to waste both and it is edible still and it is a shame to waste it. I said note to self bake the chicken before I put it in any type of stew unless I want it shredded, lol. 😀 End result was it was still enjoyable even though I had to stand over the stove to cook this down for nearly an hour after I added this to the stew base cooking on the stove. It was still a little watery so I added 1 tbs of tomato paste. To my surprise it stayed green any way it is all good.
I added the quail eggs or chicken eggs at the end and cooked it for another 5 minutes and turned off the stove. I ate this over brown rice because I don’t have ofada rice.
Mr. Riaz and me enjoyed it very much though and if it is something that is bad he is the first one that would tell me and this would not have gotten published here on this very blog, It is obvious that I had learned a lesson.
P.S. I did a stovetop version with my protein of choice by boiling it in 1 liter or 1 quart of water on low for 30 minutes. I checked on it and again for 30 minutes.
When the meat was soft I added the habenero or scoth bonnet, 1 green bell pepper deseeded, 1 green tomato, 1 onion or shallot, 1 clove of garlic to the pot in the stock.
I set the meat and eggs in bowl and blended the pepper mix in the pot with an immersion blender because I got lazy.
After it is all blended I put the required amount of bullion cube, maggi or knorr aroma, crayfish dawadawa and red palm oil. I cooked the now formed stew base for 2 minutes.
It was thick now on its own no tomato paste needed. I returned the meat to the pot along with hard boiled eggs.
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