How Ayamase has made Iru the most expensive in diaspora

The fermented African locust bean, known in Yoruba as iru, has an unmistakable cheesy tang that hits you before you see it. “Iru isn’t just a flavour on the tongue,” says Ozoz Sokoh, a food blogger. After an elaborate process of fermentation, the smell is essential to its flavour. Iru is further enriched once tossed in smoky, bleached palm oil.

Long before Nestlé came to Nigeria with its Maggi bouillon cubes, iru was flavouring soups, stews and rice dishes. After independence the cube, with its monosodium glutamate seasoning, became more popular than iru, particularly in cities. But iru is making a worldwide comeback, thanks to a dish called ayamase which is packed with it.

Ayamase is an increasingly popular Nigeria stew. It’s such a hit at parties and gatherings, you’ll be swooned at the first try. Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is.

Ayamase also known as Ofada stew is from the people of Ogun state. This stew is commonly eaten with ofada rice ( unpolished brown rice) hence where it got the name Ofada stew.

Ayamase is traditionally served with ofada (unpolished rice) but you can have it with basmati, easy cook, long grain rice. You can also eat with yam, plantain, potatoes.

Ayamase stew is never bitter after cooking as the recipe ensures the nice and palatable flavour. If your Ayamase comes out bitter that might be due to your pepper selection. Ypu see, there are some types of green pepper that are naturally bitter and will make your Ayamase bitter (the very dark green peppers) when choosing green peppers, go for the lighter green colour. Also if you overbleach palmoil it turns dark and will alter the taste of your Ayamase.