Ayamase One Pot Rice
Ayamase one pot rice with smoked mackerel and prawns is easy to make and bursting with the intense flavours associated with traditional Ayamase sauce.
- 3 Green Bell pepper
- 6 Green scotch bonnet
- 1 Onion medium
- ¼ cup Palm-oil
- 1 tablespoon Locust beans washed
- 1 tablespoon Ground Crayfish optional
- ½ cup Prawns
- 2 fillets Smoked mackerel deboned
- 2 cups Rice
- 2 cubes Bouillon cube
- Salt to taste
Wash and remove the stalk from the scotch bonnet and bell pepper. Peel the onion.
Blend the peppers with the onion, coarsely.
Bleach the palm oil in a pan. Allow to cool a bit, then pour in the blended pepper and onion mix
Allow to cook for around 5 minutes, so the flavours can start to develop. Add the crayfish powder and locust beans and leave to cook for a further 5 mins.
Pour in enough water to cook the rice (following pack instructions).
Rinse the rice. Drain, before pouring into the pan.
Add the salt and bouillon cubes. Cover the pan and allow to simmer for about 5 mins.
Add the prawns and smoked mackerel, cover the pan and allow to cook until all the water dries.
Remove from heat.
Calories: 637kcalCarbohydrates: 81gProtein: 28gFat: 21gSaturated Fat: 9gCholesterol: 80mgSodium: 325mgPotassium: 661mgFiber: 3gSugar: 4gVitamin A: 383IUVitamin C: 76mgCalcium: 84mgIron: 2mg