You had to know this Ayamase pasta was going to feature if I had gone the stockfish route. There’s just so much depth in flavour with that bleached palm oil. I don’t care what anyone says. That flavour characterises Nigerian soul food. It really does hit different. I have played with a few Ayamase derivative recipes but I am certain this one is a keeper as well. I don’t think it lasted a good twenty minutes in the pot after being served because everyone went for seconds. It’s almost not advisable to serve it on valentines day because everyone is going to be too full to you know go dancing or do anything else lol. If you feel different, don’t say I didn’t warn you but enjoy this Ayamase Pasta Recipe.
RECIPE FOR AYAMASE PASTA
2 Cups Pasta (Macaroni, Penne, Spaghetti)
1/2 cup of Chopped Seasoned Chicken Breast
1.5 Cooking Spoons of Palm Oil
1 Tablespoon of Chopped Scotch Bonnet Pepper
1/4 Bulb of Onion
2 Tablespoons of Vegetable Oil
1/3 Cup of Chicken Stock
1-2 Seasoning Cubes
1/2 teaspoon of Corn Flour
1 Tablespoon of Chopped Scent Leaf
Method
In a pan, heat up your vegetable oil and stir fry the chicken breast till cooked and set aside. In a pot, heat up water and bring your pasta to boil till soft. Rinse in cold water and set aside. In a pot, heat up your palm oil on low heat with the pot covered till translucent. It should look like vegetable oil once it’s bleached. Increase the heat and toss in your onions and stir fry. Add the scotch bonnet pepper, chicken and chicken stock and allow to reduce on medium heat. Sprinkle the corn flour in the pot and stir till slightly thick then toss in the pasta. Stir, season and add the chopped scent leaf and serve hot.
