Ingredients:
1 cup palm oil
1 medium bowl cooked shaki, kpomo & stock fish
3 cups local rice
2 grated onions
1 tbsp iru (locust beans)
1 tbsp ginger & garlic paste
1 cup grated green scotch bonnets
2 tbsp ground crayfish
2 cups stock
1 tsp curry
1 tsp salt
3-4 stock cubes
1 medium bowl water. A(more if it's not enough)

      Method
Heat the palm oil on a wok or pot. Make sure you heat the palm oil on low heat. Of not when you add the next ingredient, it will splutter.
  When the smoke has reduced, add grated onions and stir fry for 3-4 minutes. Till fried. Add ginger & garlic paste. Stir for a minute.
  Then add 1 tbsp iru. Iru is called locust beans in English and it's use as a traditional spice to add flavour to foods.
  Then I will add 1 cup grated green scotch bonnets. Green scotch bonnets are less peppery.
  Add ground crayfish and stir.
  In goes shaki, kpomo and stock fish. Stir to combine. You can add meat if you want. And you can add more than the quantity I have used. I just prefer to use shaki, kpomo and stock fish.
 Pour the stock, salt, stock cubes,  curry and stir. If the stock cubes is not enough, you can add one more or add some salt.
  Add washed local rice and stir well. Before adding the rice to your pot. Make sure you remove all the dirts and wash it properly. You won't like chewing or swallowing stones.
  Pour 1 medium bowl water and stir. If the water is not enough, add more. Don't use too much water.
 Cover the pot with it's lid and cook on low heat. Don't cook on medium or high heat, so that the rice will not burn. Cook till the water is absorbed in the rice.
  Ayamase rice is ready!
  Serve warm and enjoy!
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