Ayamase, also known as Nigerian designer stew or Ofada stew, is a vibrant green-hued dish that originates from southwestern Nigeria’s Yoruba culture. This rich, spicy stew combines tender meats with a uniquely flavored pepper sauce for a deeply satisfying meal.
Traditionally served with Ofada rice (a local unpolished variety), this stew gets its distinctive taste from grilled green peppers, locust beans, and palm oil. While maintaining authenticity, this version offers a healthier preparation method that avoids traditional oil bleaching.
Ingredients
- 4 green bell peppers, halved
- 2 green chilies
- 2 habanero peppers
- 2 medium onions (1 quartered, 1 diced)
- ½ cup palm oil
- 2 tablespoons locust beans (iru)
- 2 tablespoons ground crayfish
- 1½ pounds mixed meat (beef and tripe)
- 4-6 hard-boiled eggs
- Beef stock as needed
- Salt to taste
Steps to Follow
- Step 1: Air fry peppers and onion quarters at 400°F for 15-20 minutes until charred
- Step 2: Blend roasted vegetables to a rough consistency
- Step 3: Heat palm oil in a pot over medium heat
- Step 4: Sauté diced onions with locust beans and crayfish for 5 minutes
- Step 5: Add blended pepper mixture and cook for 3 minutes
- Step 6: Pour in beef stock and season with salt
- Step 7: Add cooked meats and eggs, simmer until desired thickness
- Step 8: Serve hot with Ofada rice or alternatives
Additional Instructions
- Prep time: 30 minutes
- Cook time: 45 minutes
- Serves: 5 people
- Storage: Keep refrigerated for up to 1 week
- Alternative proteins: Can use goat meat, chicken, or other offal
- Spice adjustment: Reduce habaneros for milder taste
- Serving suggestions: Pair with Ofada rice, white rice, or plantains
General Nutritional Values
- Calories: 647 kcal
- Protein: 31g
- Carbohydrates: 11g
- Fat: 53g
- Fiber: 3g
- Sodium: 211mg
