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| Quail Eggs in Ayamase Sauce |
Ayamase is a spicy sauce, traditionally made by cooking blended green tomatoes, peppers and chilies, and completely reducing it down to a really thick, "fried" sauce. Special condiments like locust beans and ground dried smoked prawns added too. Its some how similar to the Ghanaian spicy sauce known as Shito.
Ayamase is cooked with small bits of beef and eggs.....so as a way to incorporate quail eggs, into my diet, I decided to add some into my sauce. (Read more about Quail eggs here) This sauce is best served with rice and may also be served with boiled yam or bread.
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| Quail Eggs in Ayamase Sauce |
What you need
- Quail eggs
- Onion (cut into chunks)
- Fresh cayenne pepper (Slice finely)
- Green pepper (cut into chunks)
- Previously cooked red pepper sauce
- Chicken or vegetable stock
- Locust beans (optional)
- Salt
- Coconut oil (or any oil of choice)
What to do
- Boil the quail eggs for no more than 2 minutes. They cook really quickly so be careful not to overcook them. Set aside
- Then in a large sauce pan, add some oil and add chopped onions and cayenne pepper.
- Allow the onions to soften a little before adding a couple serving spoons of the previously cooked red pepper sauce. Allow all to sizzle for a while stirring constantly.
- Then turn heat down, add some stock, locust beans and green pepper then allow the sauce to reduce. Check occasionally and stir. Taste and adjust salt content.
- Finally before serving, shell the boiled quail eggs and add to the sauce. Allow to heat through for about 1 minute.
- Serve with boiled rice.
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| Ayamase Served with Boiled Rice |
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