Ingredients:
- 1 Pack of Crown Premium Spaghetti
- 500g Beef (Boneless)
- 500 g Lungs (Fuku)
- 500g Pomo
- 500g Tripe a.k.a Shaki
- 500g Cow Intestine (Round-About)
- 3 Cups of Palm Oil (Bleached)
- 70 Medium-Sized Green Scotch Bonnet/Habenero “Ata Rodo”
- 2 Medium-Sized Green Bell Pepper
- 15 Medium Sized Green Chillies
- 1 Medium Sized Red Onion
- 1 Cup Fermented Locust Beans (Iru)
- 1 Cup Crayfish (Ground)
- 2 Seaasoning Cubes
- 6 Eggs
- Salt to Taste
Cooking Instructions:
- Deseed the Green scotch bonnet pepper a.k.a “ata rodo”, green bell pepper and green chilies.
- Wash and blend all in a blender
- Cut the boneless beef, pomo into pieces.
- Add seasoning and salt taste. Cook and set aside.
- Chop the onions and set aside.
- Boil the eggs and set aside.
- Add palm oil into a clean pot and bleach. Add the finely chopped onions. Add locust beans (Iru), the grounded pepper, the cooked meat, ground crayfish and stir till well fried.
- Add the boiled eggs and stir. Your Ayamase sauce is ready.
- In a boiling pot of water, add your Crown Premium Spaghetti, and cook for 6 mins.
- Drain off the Spaghetti and add to your well-fried Ayamase sauce.
- Stir and serve with fried plantain.
- Now, your Ayamase Spaghetti is ready