Another edition of Learn A Recipe and as usual, I have Tobi teaching us how to make Ayemase/Ofada stew!!! I think I will soon have a special column for Tobi on this blog. His recipes are amazing!!! Lordy and he plates so beautifully too!!! Between, don’t just read, practice and share with us using the hashtag #CAGRecipeTryout and tag @coloursandgrey on Instagram, Facebook or Twitter and we will be too glad to repost!!

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Guys! I am reeling in excitement. You know when you nail a recipe so perfectly you have to go on your knees and thank God for creating all the ingredients? That is how I feel now. So for a while a number of people have asked me to give out my Ayamase recipe but I had to put the best one out. Sorry for the wait (mixtape coming soon).

If you don’t know what Ayamase is, it’s a dish made with unripe habaneros (atarodo), locust beans (iru) onions lots of meat parts, eggs and palm oil. This stew goes perfectly well with Ofada rice/parboiled or jasmine rice and plantains. It is a really easy to make and easy to ruin, but with these steps you would nail it perfectly.

click here to read more: http://www.coloursandgrey.com/learn-recipe-ayamase-best-designer-stew/