Reader Spotlight: Ayodeji O. makes Ayamashe
Ayodeji, a somewhat newer reader, has taken to trying out a few of the recipes on the site. I am in awe of the submissions, I really am and I love that he keeps them coming! First, he made Ayamashe (it seems to be a popular dish for reader spotlight!) and if you’ve read through the site, you know that I’m all for customizing recipes to fit your tastes.
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 firstname.lastname@example.org
Below is information surrounding his dish!
Name: Ayodeji O.
Recipe Made: Ayamashe/Designer Stew/Ofada Stew
Back story: ”Hi Yetunde,
I’m sure by now you know just how much I love you and your blog. I have suddenly rediscovered my passion for cooking and it feels bloody damn good. Thank you. Ok so this afternoon I made ayamase and I’m still buzzing from it. I have attached the picture to this email.
The ayamase wasn’t the normal deep green colour because I used about half a spoon of palm oil which I mixed with sunflower oil. Something I found interesting was the fact that the stew didn’t require any seasoning in itself (the peppers are just blended and fried) and the resulting taste is amazing.
At this point, its safe to say goodbye nigerian restaurant ayamase; hello homemade ayamase infused with LOADS of love.
Thanks again (you ARE a star)”
My Thoughts: It looks good to me! It’s got green chunky bits in it, showing that it you didn’t over-blend it, which is good, as that’s how it should be. The yellow bits showing through in the second photo, is that garlic? I love garlic, so that’s a plus and I also see bits of onions in there, which is part of how you customized it. Nice! Did you use brown rice?
I also think the deep, green color came through, it just wasn’t swimming or floating in oil. I would say it doesn’t need a lot of seasoning, but perhaps a bit of salt, but again, taste buds differ, so if no seasoning is how you like it, then go for it! I totally agree, once you’re able to make Ayamashe at home, it’s kinda hard (at least for me) to get it from a Nigerian restaurant now, lol.
(The chicken wings in the first photo look oh so juicy, what did you use to season? and oddly enough, the chicken leg in the second photo looks a bit dry, I should shake your shoulders for that!) I won’t get on you for presentation, as mine is still a work in progress, lol. The first photo make me think of a cascading volcano for some reason, but when you think about it, the analogy is kinda there. (I totally over thought that one, but hey…)
Aww, flattery is everything! Thank you! :D