Ayamase Spaghetti


  • 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:

  1. Deseed the Green scotch bonnet pepper a.k.a “ata rodo”, green bell pepper and green chilies.
  2. Wash and blend all in a blender
  3. Cut the boneless beef, pomo into pieces.
  4. Add seasoning and salt taste. Cook and set aside.
  5. Chop the onions and set aside.
  6. Boil the eggs and set aside.
  7. 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.
  8. Add the boiled eggs and stir. Your Ayamase sauce is ready.
  9. In a boiling pot of water, add your Crown Premium Spaghetti, and cook for 6 mins.
  10. Drain off the Spaghetti and add to your well-fried Ayamase sauce.
  11. Stir and serve with fried plantain.
  12. Now, your Ayamase Spaghetti is ready

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