I seriously can’t believe it took me almost twenty something years before I made my own tuwo shinkafa or rice tuwo/balls as fondly called. I have recently turned a nuisance but in a good way. Lol, if I’m meeting someone for the first time, ten minutes into our conversation I’m already talking about food or asking food related questions.
Nigerians and rice, we eat rice any day any time. We love it so much that we can strictly go on rice diet and not mind. Just recently, we had some Nigerians betraying our beloved parboiled white grain rice and went for some fancy rice/rice substitute like brown rice, quinoa, dark wild rice, bulgur and the likes. All these fancy super foods, all in the name of watching our heights!
Ayamase also called designer stew is the ‘fraternal twin’ of the ofada stew I recently made. The same ingredients are used except for tomatoes and instead of using the red bell pepper; you use the green bell pepper. You can use variety of green peppers and chillies you want. Ayamase requires a lot of patience when cooking and in my opinion it tastes a lot better when left to rest for some few minutes or hours before serving.