Grandma’s Ayamase Sauce with Rice and Plantains


  • 1-1⁄2 to 3 lbs. Chopped assorted meats, such as beef, tripe and kidneys
  • 1 ea. Large onion, coarsely chopped, divided use
  • 2 ea. African or chicken seasoning cubes
  • 1/2 T Curry powder
  • 1/2 T Thyme
  • 1/2 T Ginger powder
  • 1-1⁄2 c Unrefined red palm oil, divided use
  • 2 T Iru, fermented locust beans
  • 2 or 3 ea. Green bell peppers, large, chopped
  • 1 ea. Jalapeno, coarsely chopped
  • 1 ea. Habanero, coarsely chopped
  • 1⁄4 c Ground crayfish powder
  • Long-grain rice, cooked, as needed
  • Plantains, sliced, fried and seasoned
  • Salt to taste


Place meats in a pot with enough water to cover with half an onion, 1 seasoning cube, curry, thyme and ginger powder and salt to taste. Simmer one hour. Drain and reserve.

Heat palm oil over medium heat covered, 10 minutes; hold 5 minutes. Oil should be brownish. Add locust beans and remaining onion. Simmer, about 3 minutes or until the onions start to crisp.

Add meats to the pot to fry until slightly brown and crispy, about 10 minutes. Add peppers reserved cooking liquid and remaining seasoning cube. Simmer about 30 minutes.

Add crayfish powder, cover and simmer 15 to 20 minutes longer. Palm oil floats to the top of the sauce when it’s ready. Serve with white rice and plantains. 

Chef/owner Simileoluwa Adebajo, Eko Kitchen, San Francisco, CA, from Food Fanatics Magazine