Ayamase (Designer stew)

Ayamase also called designer stew is the ‘fraternal twin’ of the ofada stew I recently made. The same ingredients are used except for tomatoes and instead of using the red bell pepper; you use green bell pepper. You can use a variety of green peppers and chillies you want.

This stew requires a lot of patience when cooking and in my opinion, it tastes a lot better when left to rest for some few minutes or hours before serving. Trust me Ayamase tastes a lot better if done this way. Ayamase is served a lot at Nigerian parties and in restaurants here in the UK. People look forward a lot to it, when you have your next guest, wow them with your designer stew. It is always a hit!

Just like I pointed out in the ofada stew, one of the processes involved for making ayamase stew entails bleaching palm oil which can be very dangerous if not handled with care. I recommend you bleach on a low heat in a well-ventilated kitchen and on low heat.

Ingredients for ayamase

6 large green bell peppers

3 medium onions, chop a half bulb and reserve

3 red or orange scotch bonnet (use according to preference)

800g assorted meat cut into small pieces (I used a combination of lungs, ponmo, shaki and beef)

6 boiled eggs, peeled

4 tbsp Iru woro (locust beans)

3tbs bouillon powder (I used jumbo brand)

Salt to taste

2 cups cooking spoon of palm oil

3 tbsp ground crayfish (optional)

Prep

Boil assorted meat with 1 tsp bouillon, onion and salt until tender. Fry or grill assorted meat and set aside

Add bell peppers, onions and scotch bonnet chilli to a blender or food processor on a pulse. You have 2 options here, to either boil the blender pepper till reduced in size or sieve to get rid of excess water. By boiling or sieving the pepper would reduce the cooking time.

How to bleach palm oil

Place a clean and sturdy pan on low heat, pour palm oil and bleach till palm oil is transparent but not black (this should take about 15 to 20 minutes if done on low heat). Alternatively, keep the pot covered during the whole process to avoid a smoky kitchen. Do a pepper test for the oil; dip a white paper in the oil and if it comes out clean and translucent then it’s ok to be used for the stew.

Please ensure you keep your kitchen well ventilated during this process.

If you see the residue in the oil, allow the palm oil to cool down a bit and swap pan to a clean one then carefully pour the oil leaving the dirt out.

How to make ayamase

Return the swapped clean pan with bleached palm oil on medium heat, and then add the chopped onions, then the locust beans. After about 30 seconds of frying add the cubed assorted meat and fry until golden (anything between 3 to 5 minutes)

Add the boiled pepper and cook for about 5 minutes. Add little water to dilute if the sauce is thick and reduce the heat.

Add boiled eggs, stir in gently so as not to break them.

Add bouillon powder and salt to taste, add crayfish and continue to cook on low heat, don't forget to stir in between to avoid burning. (you can either leave the pot open or cover with a lid. I don’t cover with a lid as I cook on low heat which reduces splatter)

Continue to cook the stew until palm oil floats on the top and the colour of the pepper is changed from green to brown.

Leave to rest for about 5 minutes and serve with boiled ofada rice or plain boiled rice.

How to serve this stew

It is mostly eaten with ofada rice or plain white rice. You can also serve it boiled yam

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4.67 from 6 votes

Ayamase (Designer Stew)

Ayamase also called designer stew is the ‘fraternal twin’ of the Ofada stew. The same ingredients are used for both stew except for tomatoes. Also, instead of using the red bell pepper, you use green bell pepper and chillies for ayamase. You can use a variety of green peppers and chillies you want. Ayamase is mostly eaten with ofada rice or plain white rice. You can also serve it boiled yam

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Side Dish, Stew

Cuisine: African

Keyword: Ayamase, How to make ayamase

Servings: 6

Author: Ajoke

Cost: about £6

Equipment

• Sturdy saucepan

Ingredients

• 6 large green bell peppers
• 3 medium onions chop a half bulb and reserve
• 3 red or orange scotch bonnet use according to preference
• 800 g assorted meat cut into small pieces I used a combination of lungs, ponmo, shaki and beef
• 6 boiled eggs peeled
• 4 tbsp Iru woro locust beans
• 3 tbs bouillon powder I used jumbo brand
• Salt to taste
• 2 cups cooking spoon of palm oil
• 3 tbsp ground crayfish optional

Instructions

Prep

• Boil assorted meat with 1 tsp bouillon, onion and salt until tender. Fry or grill assorted meat and set aside
• Add bell peppers, onions and scotch bonnet chilli to a blender or food processor on a pulse. You have 2 options here, to either boil the blender pepper till reduced in size or sieve to get rid of excess water. By boiling or sieving the pepper would reduce the cooking time.

How to bleach palm oil

• Place a clean and sturdy pan on low heat, pour palm oil and bleach till palm oil is transparent but not black (this should take about 15 to 20 minutes if done on low heat). Alternatively, keep the pot corvered during the whole process to avoid smoky kitchen. Do a pepper test for the oil; dip a white paper in the oil and if it comes out clean and translucent then it’s ok to be used for the stew.
• Please ensure you keep your kitchen well ventilated during this process.
• If you see residue in the oil, allow the palm oil to cool down a bit and swap pan to a clean one then carefully pour the oil leaving the dirt out.

How to make ayamase

• Return the swapped clean pan with bleached palm oil on medium heat, and then add the chopped onions, then the locust beans. After about 30 seconds of frying add the cubed assorted meat and fry until golden (anything between 3 to 5 minutes)
• Add the boiled pepper and cook for about 5 minutes. Add little water to dilute if the sauce is thick and reduce the heat.
• Add boiled eggs, stir in gently so as not to break them.
• Add bouillon powder and salt to taste, add crayfish and continue to cook on low heat, don't forget to stir in between to avoid burning. (you can either leave the pot open or cover with a lid. I don’t cover with a lid as I cook on low heat which reduces splatter)
• Continue to cook the stew until palm oil floats on the top and the colour of the pepper is changed from green to brown.
• Leave to rest for about 5 minutes and serve with boiled ofada rice or plain boiled rice.

Notes

Bleach more palm oil than you would need, leave to cool completely and store in a bottle or freezer for up to 6 months.

Store ayamase stew in the freezer for up to 6 months. Do not freeze with the boiled eggs

This recipe was updated with new photos in 2019. Below is one of the pictures used for this recipe in case you are curious.

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