Meatballs in Green Chilli Sauce (Ayamase/Ofada)
Nigerian flavours Recipes

Meatballs in Green Chilli Sauce: New Nigerian Spicy Ayamase/Ofada stew

Ayamase or Ofada are popular chilli/pepper sauces in the Igbo and Yoruba cultures of Nigeria. I am neither of both cultures but in recent years I have familiarised myself with their cuisines. Being Nigerian and currently living in Italy, I typically explore their foods and it’s easy to say both cultures are very passionate. My original intention when putting together this meal was that of just simple meatballs in green chilli sauce. Seeing and tasting my finished results, I couldn’t help but notice how very similar it is to the ayamase/ofada sauce I have tasted. So I asked around and thanks to social media, I can say this recipe embodies the basic characteristics of the acclaimed sauce.

The sauce is flavourful and perfect to spice up any dinner table. Rich in flavours from the fresh peppers, herbs and spices. The meatballs are soaked in all the flavours and are rightly tender and succulent.

How to make meatballs in green chilli sauce:

  • Roughly chop the peppers, onions, ginger and garlic, blend in a food processor and set aside.
  • Place the minced beef in a bowl, add the egg and seasonings (Paprika powder, chilli powder, turmeric, thyme, black pepper & salt). Mix together.
  • Using slightly wet hands, roll the minced meat mixture into balls (about a golf ball size).
  • Place a large pan (preferably non-stick) on medium heat, add oil and fry the meatballs until it’s nicely brown.
  • Pour in the blended pepper mix, add bay leafs, a few sprigs of thyme, curry powder, stock cubes and salt. 
  • Stir and cover with a lid and simmer on low heat for 20 minutes.
  • Remove from heat, stir and serve with rice or pasta.

If you liked this recipe, you might also like Banga “Palm fruit” Risotto: a Southern Nigerian fusion

Meatballs in Green Chilli Sauce (Ayamase/Ofada)

Meatballs in Green Chilli Sauce (Ayamase/Ofada)

Immaculate Ruému
Tender meatballs stewed in a rich and flavourful green chilli sauce. Perfect to spice up any dinner table. Ayamase or Ofada are popular chilli/pepper sauces in the Igbo and Yoruba cultures of Nigeria. The sauce embodies the basic characteristics of the acclaimed sauce.
5 from 1 vote
Cook Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine Fusion, Italian, Nigerian
Servings 3
Calories 721 kcal

Ingredients
  

  • 580 g Minced/Ground Beef
  • 300 g Green Sweet Chillies/Peppers (i.e. Bell Peppers or Paprika Peppers)
  • 1 large Red Onion
  • 1 large Garlic clove
  • 1 thumb size Ginger
  • 1 Scotch Bonnet Pepper (Habanero a.k.a Ata-rodo)
  • a few sprigs of Fresh thyme (or 1/2 tsp dried thyme)
  • 1 tsp Paprika
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric
  • ½ tsp Black Pepper
  • 1 Vegetable stock cube
  • 2 Bay leafs
  • 1 tsp Curry powder
  • 1 Egg
  • ¼ cup Olive oil (or any vegetable oil)

Instructions
 

  • Roughly chop the peppers, onions, ginger and garlic, blend in a food processor and set aside.
  • Place the minced beef in a bowl, add the egg and seasonings (Paprika powder, chilli powder, turmeric, thyme, black pepper & salt). Mix together.
  • Using slightly wet hands, roll the minced meat mixture into balls (about a golf ball size).
  • Place a large pan (preferably non-stick) on medium heat, add oil and fry the meatballs until it’s nicely brown.
  • Pour in the blended pepper mix, add bay leafs, a few sprigs of thyme, curry powder, stock cubes and salt. 
  • Stir and cover with a lid and simmer on low heat for 20 minutes.
  • Remove from heat, stir and serve with rice or pasta.
Keyword: ayamase, green chilli, meatballs, ofada

AboutImmaculate Ruému

A multifaceted food enthusiast. Michelin trained Chef, Published Food Writer and Recipe Developer with a passion for Nigerian and Italian cuisines and the fusion of both. A traveller on the food path to breaking global culinary boundaries.

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