Cowtail sauce with Ofada
This sauce was greatly inspired by the perfect marriage between ofada rice and Ayamase, I don’t think anything will ever replace Ayamase but this comes close.
Why look for a substitute you ask? Ayamase is extremely unhealthy, not only from a calories/weight point of view but from internal health perspective. Here is why; the process of bleaching palm oil which is essential to ayamase sauce takes the oil past its smoke point*. Smoke point of palm oil is 230 degrees centigrade/ 446 Fahrenheit. For good nutrition, not only do you not want your oil to smoke, you never want it hot enough to change color. Taking oil pass its smoke point means chemical degradation which translates to increased trans fat level and introduction of carcinogens. Now I am not saying we should stop eating Ayamase, we just have to consume it in moderation.
Ofada rice on the other hand is extremely healthy and its consumption should not be limited to when Ayamase is prepared. With that in mind, we have created an everyday sauce that goes perfectly with Ofada. We hope you try the recipe and give us your feedback.
*Smoke point- Temperature at which oil gives up smoke and fat changes its chemical composition
- Cow Tail – 8 pieces *
- 2 Cubes magi
- Salt to taste
- Garlic and Ginger powder – 1 teaspoon each
Direction: Combine all ingredients thoroughly and leave in the fridge overnight
*For those in Nigeria, your cowtail will not necessary look as pictured. Most sellers will have the skin still on which is even better for this recipe.
- Tomato sauce (puree) – 1 can 250ML
- Onion- Half bulb
- Garlic- 4 cloves fresh (Optional)
- Ginger – Small size fresh
- Scotch Bonnet pepper- Ata Rodo – 1-2
- Maggi – 2 cubes
- Salt – To taste
- Curry and thyme – 1 teaspoon each
- Red prawns (Ede)- 12
- Crayfish- Blended – 2 tablespoons
- Vegetable or groundnut oil– 1/3 cup
- In a blender or food processor, puree first 7 ingredients in step B. Set aside.
- Place a large skillet on high heat, add in the oil. once oil is hot, add in the cow tail and brown on all sides. Remove from oil and set aside
- Add the curry and thyme into the hot oil. Remove from heat and set aside
- Place a medium size pot on low heat. Add in the cowtail, pureed mix from step one and all left over ingredients including oil. Add in enough water to just cover the meat ( about two cups)
- Alternatively: combine all ingredients in a slow cooker and set the timer for 6hours
- Simmer on low heat for 6-7 hours
- Your sauce is ready when cow tail is extremely tender
Serve sauce with ofada rice and Dodo
A 9jafoodie original recipe. We look forward to your feedback!!!