Ayamase Sauce Mix

One 100 g pouch of Ayamase Sauce Mix. Each pouch makes about 1 litre of sauce.

Nigerian-grown peppers, washed, dried, and blended in the traditional proportions, then sealed. The pepper prep and the ratio are done. The cooking is still yours.

Our deep green pepper sauce mix, bold and fiery. Built for the green pepper stew often called designer stew.

This sauce mix is hot. These are scotch bonnet peppers and we have not toned them down.

How to prepare
1. Empty the contents of one pouch into a bowl. Pour in 500 mL (2 cups) of freshly boiled water and leave to soak for 20 minutes. No stove needed at this stage.
2. Heat about 200 mL of oil. Palm oil gives the most traditional flavour. Add onion and iru, fermented locust bean, if you like. Nobody in Nigeria measures the oil, so use your eye.
3. Carefully add the rehydrated pepper. Fry on high to start, then reduce to medium-low and cook for about 30 minutes, stirring regularly, until the oil separates and rises to the surface.
4. Stir in your cooked protein, season to taste, simmer and serve.

Serve over Ofada rice, beans, plantain, or with assorted meat.

Details
1 × 100 g resealable pouch
Each pouch makes about 1 litre of sauce
No priority allergens
Product of Nigeria
Ships across Canada

Ingredients
Green scotch bonnet peppers, green chilli peppers, green bell peppers, onions, herbs and spices.

Nutrition per 15 g dry mix. Added oil, protein and seasoning are not included.
50 calories, 1.5 g fat, 15 mg sodium, 9 g carbohydrate, 4 g fibre, 2 g protein.

Storage
Unopened shelf life 12 months. Check the best-before date on the pouch. Store in a cool, dry place. Refrigerate prepared sauce within two hours in a sealed container and use within 3 to 4 days, or freeze.