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.
Ayamase Stew/Ofada stew
Notes:
**I chose to boil the pepper I used in this recipe in order to get rid of the excess water but you can definitely strain out the water if you are in a hurry. There is a little difference in taste when you strain compared to boiling it but it is really negligible.
**It is advisable to use a transparent lid for this in order to monitor the Oil
**You don’t necessarily have to turn your oil into the black in order to make a delicious Ayamase stew once the Oil has turned golden brown you are good.
Below is the step by step video Recipe on how to make Ayamase (Ofada Stew)
Caution:
Just like any deep frying process Bleaching Palm Oil can be just as dangerous (even more) so be very careful.
Also, note that the chemical components of the oil will break down during the bleaching process thereby stripping the Oil of its nutritional value thereby making the Oil making it less healthy.
Ayamase Stew (Ofada Stew)
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.
Print Pin RatePrep Time: 9 hours 11 minutes
Cook Time: 9 hours 11 minutes
Ingredients
- 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
Instructions
- 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!
Nutrition
Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
[…] to as ”bleaching” except in some recipes that the bleaching process cannot be avoided like the ayamase stew which is also known as […]
This may seem crazy but can I use an oil other than palm oil, like olive oil or canola oil?
Yes Efemona you can use Olive Oil or Canola Oil. It will still turn out really nice, the only difference is that it will lack that deep taste of the palm oil. Other than that you are good.
Thanks
You really make my day wit d ofadan sauce will give it a try. Thanks I really appreciate
You really make my day wit d ofadan sauce will give it a try. Thanks I really appreciate