Ayamase Stew (Ofada Stew)

Ayamase - I make this rich, green-hued stew every time I’m craving something bold, spicy, and deeply satisfying.

What is Ayamase?

Ayamase stew, also known as Ofada stew or Nigerian designer stew, is one of the many types of stews that is enjoyed in Nigeria for its rich taste and spicy kick. It is also known by other names such as Aya Mase, obe-iresi, designer stew, and obe dudu.

It is made with green bell peppers, onions, and a variety of meats, often including offal or beef, and it's spiced using indigenous ingredients such as the locust bean, and this gives it a distinct, delicious taste. My kids even know it’s a special day when they smell Ayamase cooking!

Ayamase Stew has its roots in the southwestern region of Nigeria, particularly among the Yoruba people. It is said to have started from a woman called Mrs. Felicia Adesina - ''Aya Mase'' meaning ''wife of Mase'.''

This stew is traditionally served with Ofada rice, a locally grown short-grain, unpolished rice in Nigeria that has a unique flavor and aroma. While Ofada rice is traditional, you can also enjoy Ayamase with white rice, boiled yam, and fried or boiled plantains.

If you have never tried Ayamase before, it’s a great way to experience Nigerian food, especially if you enjoy bold, spicy flavors.

Ayamase with a twist

I know that the traditional way of cooking Ayamase requires that you bleach the palm oil. I don't like the smoke and discomfort that comes with bleaching palm oil. The oil's chemical parts break down during bleaching. This process removes the oil's nutrients and makes it less healthy.

I also love to have some level of ''smokiness'' in my Ayamase, so I decided to step up the recipe by first grilling the peppers in my air fryer before blending them. This process chars the peppers a bit and also helps to reduce the water content in the peppers. With less water in the peppers, the stew cooks faster and turns out beautifully rich and thick.

This unique style of making ayamase still uses the same recipe as the traditional style. However, it's a safer and healthier cooking style, and the process of smoking the peppers makes the stew even more delicious.

Bleach the Palm Oil (Safely!)

I DON'T BLEACH MY OIL! But this is for you if you do:

In a well-ventilated space, heat the palm oil in a heavy pot over medium heat for about 10–12 minutes until it darkens slightly and loses its raw smell. Do not open the lid while it bleaches. Allow it to cool a bit before adding other ingredients.

Safety tip: Open your windows and doors! Bleaching palm oil can be smoky.

Let's talk about Ofada Rice Briefly.

Ofada rice is a traditional Nigerian rice variety named after the town of Ofada in Ogun State, where it was first cultivated. It is unpolished. This means it retains its bran layer, packed with nutrients. This gives the rice a slightly brown color. Because of its bran, it is nutritious compared to polished white rice.

Ofada rice has short grains with a chewy texture that contrasts with the fluffiness of long-grain rice, like Basmati or Jasmine. It also has a nutty, earthy flavor. This taste is quite different from the mild flavor of regular white rice.

Locust beans (Iru)

I have to take a moment to talk about locust beans (iru). They are truly the heart and soul of authentic Ayamase! I can't imagine making Ofada stew without them.

Locust beans bring a rich, earthy depth that nothing else can replicate. Their funky smell might seem strong at first, but trust me, it melts beautifully into the stew and gives it that irresistible umami punch at the end.

I always insisted that “no iru, no real Ayamase.” It’s my secret weapon for making every bite unforgettable.

Key Ingredients for making Ayamase Sauce

• Assorted Meats: different meats like beef or tripe, cooked and simmered in the sauce.
• Green bell peppers: These give the sauce its signature green color. They have a mild, slightly sweet flavor that balances the heat of the habanero.
• Onion: blended with the pepper to thicken and give the sauce a rich texture.
• Habanero Rodo: Add heat to the sauce.
• Locust Bean: adds an earthy, umami flavor to ayamase.
• Beef Stock: infuses the sauce with beef flavor, making it even more satisfying with a well-rounded taste.
• Ground crayfish: this is optional, but it enhances the taste of the sauce.
• Palm Oil: adds a smoky flavor to the dish.
• Boiled Eggs: one of the major sources of protein in Ayamase. The hard-boiled eggs are peeled and simmered in the sauce to absorb earthy flavors.
• Salt: to taste

How to make Ofada Stew from scratch 

• Rinse and roast the pepper and onion: Spray the peppers and onion with oil and roast them in the air fryer at 400°F for 15 - 20 minutes until they have black spots. You can also roast in the oven at 425°F for 20 - 25 minutes.
• Blend the peppers: Leave to cool slightly and blend in the food processor to a rough consistency. 
• Heat the Palm Oil: In a clean pot, add the palm oil and let it melt on medium heat without bleaching it.
• Add onions and locust beans: Once the oil is melted but not bleached, add the diced onions, locust beans, and ground crayfish. Stir and leave to cook over low heat for about 5 minutes. This way, your oil will not be smoky.
• Add the blended Pepper Mix: Pour in the blended pepper, stir it all together, cover it up, and allow it to cook for 3 minutes over medium heat.
• Add Beef Stock and season: Pour in the beef stock, season with salt and more ground crayfish. 
• Add the protein: stir in the cooked beef, tripe, ponmo, and boiled egg. Stir everything together and let it simmer on low heat till your desired consistency. The low heat allows the beef and egg to absorb the rich flavors of the sauce.
• Serve: Ayamase stew can be served with Ofada Rice or boiled or fried plantains, Yam, etc. Enjoy!

Serving Ayamase Stew

Ayamase Stew is best enjoyed with Ofada rice, but it can also be served with plain white rice or boiled plantains. 

If you love rich, flavorful dishes like Ayamase, you might also enjoy trying other Nigerian stews like Nigerian beef stew (a tomato-based stew) or Egusi Soup, both of which offer equally bold and delicious flavors.

If you're interested in exploring more Nigerian dishes, be sure to check out recipes like Nigerian Moi Moi or Peppered Fish for more vibrant, flavorful meals.

Below is the step by step video Recipe on how to make Ayamase (Ofada Stew)

Frequently Asked Questions

• What makes Ayamase sauce green? The green color comes from green bell peppers and green habanero peppers, which we blend together to make the sauce.
• Is Ayamase sauce spicy? Yes, everyone knows Ayamase sauce for its spicy kick because of the habanero peppers used in its preparation. However, you can adjust the level of spiciness by reducing or increasing the amount of peppers.
• What meats can I use in Ayamase sauce? You can use different meat in your Ayamase sauce. I used beef and tripe in this recipe. Feel free to add goat, chicken, tripe, and offal. Pre-cook the meat before adding it to the sauce.
• Are locust beans (Iru) necessary in Ayamase sauce? Locust beans, or iru, add an earthy flavor to the sauce, enhancing the overall depth of the dish. It is optional; the sauce will still taste great without locust beans.
• Can I make Ayamase sauce without palm oil? Palm oil is a key ingredient in Ayamase sauce. It provides a unique flavor and color. However, if you need a substitute, you can use vegetable oil, but the flavor will be different.
• How to store Ayamase sauce If you have leftovers, you can store the Ayamase sauce in an airtight container in the refrigerator for up to a week or freeze it for longer storage.

Ayamase Ofada

This is my twist on our favorite classic Ayamase

5 from 4 votes

Print Pin Rate

Servings: 5

Calories: 646.8kcal

Ingredients

• 4 green bell peppers sliced into 2 halves
• 1 large onion cut into quarters
• 2 green chilies
• 2 habanero rodo or scotch bonnet
• ½ cup palm oil
• 1 medium onion diced
• 2 tbsps locust beans
• 2 tbsps crayfish divided
• beef stock as needed
• 1½ lb beef and tripe or any mix of protein of choice
• 4-6 boiled eggs
• salt to taste

Instructions

• Put the green bell pepper, onion, green chilies, and scotch bonnet in the air fryer basket. Spray them with oil. Air fry at 400°F for 15 to 20 minutes. Alternatively, you can place them in a preheated oven at 425°F for 20 to 25 minutes.
• Leave to cool slightly then add to a food processor and blend to a rough consistency.
• Add the palm oil into a sauce pan over medium heat. Once the palm oil is melted, add the diced onions and cook until the onions, locust bean, and ground crayfish.
• Mix well and leave to cook over low heat for about 5 minutes.
• Add the roughly blended peppers and leave to cook over medium heat for about 3 minutes.
• Add the beef stock and season with salt and more ground crayfish
• Stir in the beef and hard boiled eggs and leave to cook until thickened to your desired consistency.

Video

https://www.youtube.com/watch?v=CFMP1QQzENk

Nutrition

Calories: 646.8kcal | Carbohydrates: 10.5g | Protein: 30.8g | Fat: 53.4g | Saturated Fat: 22.5g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 21.6g | Trans Fat: 1.7g | Cholesterol: 253.9mg | Sodium: 211.4mg | Potassium: 675.6mg | Fiber: 3g | Sugar: 5.4g | Vitamin A: 602.2IU | Vitamin C: 87.7mg | Calcium: 67.7mg | Iron: 3.6mg

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Classic Ayamase Recipe

If you are a fan of the classic recipe here it is for you. It's the same ingredients but different steps.

• Rinse the bell peppers, onions, and habanero and cut them into chunks – this will make the blending process easier for the blender.
• Blend the peppers and onions in small batches. Add just a little water while blending, as you don’t need much.
• Pour the blended pepper into a pot and boil it until most of the water is gone.
• In a clean pot, add the palm oil. Cover the pot and heat it on low to medium. Wait until the oil turns a honey-brown color.
• At this point, do not open the pot lid due to the heavy smoke. Instead, turn off the stove. You can also take the pot outside to cool it down faster.
• Once the oil cools down, return it to the stove. Heat it up a little, but do not let it smoke. Leave it uncovered this time.
• Add the diced onions and locust bean. Fry them until the onions start to float in the oil.
• Add the boiled pepper and stir everything together. Cover it and let it cook until the oil floats on top of the pepper sauce.
• Add your choice of meat, and some beef stock to loosen up the sauce if it’s too thick. Add salt to taste.