Ayamase (Ofada stew) is a popular Nigerian food that is often eaten with Ofada rice. It consists majorly of peppers, palm oil, and locust beans. Ayamase stew is quite easy to make, and the recipe can be varied depending on your preference.
Let’s cook!
INGREDIENTS
- 5 Green Bell Peppers
- 1 Red Bell Pepper
- 2 Large Onions
- 3 Habanero Peppers (Ata Rodo)
- 2 Tablespoons Locust Beans (Iru)
- Assorted Meats; such as Beef, Ponmo, Tripe (Shaki), cut into pieces
- Beef Stock
- 2 Tablespoons Crayfish, optional
- 3 Cooking Spoons Nosak Famili Palm Oil
- Boiled Eggs (as many as you want)
- Seasoning Cubes
- Salt to Taste
COOKING INSTRUCTIONS
- Wash the assorted meats, season properly and allow to boil till tender. Drain the stock and set aside.
- Blend the peppers and one onion into an almost-smooth paste. Ensure you remove the seeds before blending.
- Boil the pepper mix until some of the water is dried up. You can skip this step by draining out the water in a sieve.
- Set a large pot with a tight-fitting lead on medium heat and add in the palm oil. Cover the lid and bleach the oil for 5-10 minutes or until the oil changes to a lighter color
- Add in the chopped onions, followed by the washed locust beans.
- Then pour in the pepper mix and fry for about 5 minutes, stirring continuously.
- Add the beef stock followed by the assorted meats and eggs. Season with salt and seasoning cubes till you get the desired taste.
- Cover the pot and allow to simmer for another 30-45 minutes on medium heat.
- Serve with Ofada rice or any rice of your choice.
- Enjoy!
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