Ayamase stew which is also known as Ofada stew or the Nigerian designer stew is one of the numerous stew types we eat in Nigeria. This stew uses a combination of Green colored peppers together with onions and it’s spiced using indigenous ingredients such as the locust bean and this gives it a distinct delicious taste.
Below is the step by step video Recipe on how to make Ayamase (Ofada Stew)
Ayamase Stew (Ofada Stew)
- 4 Green bell peppers
- 1 Large Onion
- 2 Habanero Rodo - use as much as you want
- 2 Tbsps Locust Bean
- Beef Stock as needed
- 2 Tbsps Crayfish
- 3/4 Cup Palm Oil
- 4 Boiled Eggs
- Beef stock
- Salt to taste
- 1/2 pound Beef/Tripe cut into bit size
- Rinse the Bell peppers, Onions and Habanero and cut into chunks - this will make blending process easier for the blender.
- Blend the Peppers and Onions a little at a time adding very little water while blending because the excess water is not needed.
- 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 it up and let it heat up on low to medium heat until the color of the Oil turns to honey-brown color.
- At this point, don't open the lid of the pot because of the intense smoke, just turn off the stove and leave it to cool or simply lift it outside for a faster cooling.
- Once the Oil is cooled down return to the stove top and let it heat up a little bit not to smoking point (uncovered this time )
- Add the diced Onions and locust bean and fry till the onions begin to float on the Oil.
- Pour in the boiled pepper, stir it all together, cover it up and allow it to cook until the oil begins to float over the pepper sauce.
- Add your choice of Meat, some beef stock to loosen up the sauce if it's too thick and Salt to taste.
- Ayamase stew can best served with serve with Ofada Rice or boiled or fried plantains, Yam, etc. Enjoy!
You may also like to take a look at other Nigerian soups and stews: