Reader Spotlight: Tolu makes Ayamashe
Yet another amazing reader sent in a photo of the Ayamashe that she made! (Speaking of Ayamashe, I haven’t made it since that post! I have eaten it though, bought it from a Nigerian restaurant! :)
Tolu and I have been going back and forth in the comments, chit chatting away about recipes and she (you are female right?? I once mistakenly assumed another reader was female but turned out to be male! I digress…) crowned me, wait for it… “Patron Saint of newbie naija cooks!” *adjusts halo on top of crown* I love it! :D
Reader Spotlight is a series of posts geared towards dishes you‘ve made following recipes from AvartsyCooking. I appreciate all of you and in an effort to give you some shine, not just in the comments where you share how you made such and such, you get to also share with me and everyone else, the photo of your finished dish!
To participate, all you need do is send clear photos of your finished dish, name of the AvartsyCooking recipe you followed and a little back story behind your making the dish to email@example.com
The above photo is Tolu’s Ayamashe and below is some more information:
Recipe Made: Ayamashe
Back Story: “Made me some ayamashe today. Ooooh! All I can say is, God made green peppers and goats on a very special day! Yetunde, are you sure you shouldn’t write a cookbook soon??.” and “Hi Yetunde! This is Tolu of the whole wheat meat-pie saga. Here’s the result of another cooking exploration, emboldened by your good self. Ayamashe on rice with a crown of dodo. Thank you much!”
My comments~ I already made fun of the green peppers and goats bit in the post on Ayamashe, so I won’t repeat it here. Okay, okay, I just said it sounded like the title to a children’s story book! Moving on to the actual dish, I love that you got creative with the presentation a little bit, arranging the plantains on the one side, nice touch! While I don’t doubt that the Ayamashe probably tasted good, the slight issue I’m having is with the color of it.
Did you use palm oil? I’m going to go out and guess you didn’t and used only ‘clear oil’ like vegetable or canola, but the palm oil really helps in deepening the color of the soup and takes away some of the pale green color.
Also, the first time I saw the photo, the first thing that came to my mind was ‘Is that parboiled long grain rice? It looks so white!’ If it is, it could just be the flash of your camera that washed it out. And the goat meat peeking through, I can’t really tell if it was fried or not, depending on how long I look at it, I’ll say the bottom one was, then when I look at the top one, I’ll say it wasn’t. The plantains are a little over-fried, but I’m guessing you already knew that! Nothing escapes my eyes!! ;)
On the whole, I think you did good!! Just a little tweaking to get the color a bit deeper and you’ll be all set! (I’m still waiting on those meat pie photos!)