I have blogged about Ayamase stew before. In fact, i blogged about it the first month this blog was started. What prompted this new post was that I recently had another look at the previous Ayamase post HERE and said to myself…Kemi, you really should do a repost on Ayamase. The post reminded me that I have improved since that Ayamase post and i am thankful for that and proud of how far i have come in the short period i started blogging. It has been a wonderful journey so far and i do appreciate you readers for the encouragements, lovely feedbacks, prayers and taking out time to leave comments. You guys are awesome and knowing how much what i do means to you and the many people out there that have benefited from this blog, it gives me great pleasure in what i do and it keeps me going even with my busy schedule. Thank you people. You rock!
If you have not seen my previous post on Ayamase, click HERE to read the story on how i came about knowing this special stew i used to call Iya Gbadun stew.
Now that you have read the introduction on the other post (that’s me assuming you did..lol), lets go:
Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 1hr 10 minutes
9 large green bell peppers
1 red pepper
9 green scotch bonnet (ata rodo)
1 red scotch bonnet (ata rodo)
1 brown onion (chopped)
1 onion (to blend with peppers)
Half cup iru (locust beans)
2 cups palm oil
3 maggi cubes
Beef and assorted meats ( shaki, ponmo, etc)
1-2 tablespoons grounded crayfish
1) Boil the beef and assorted meat.
Do not use curry or thyme or any condiments for this if you intend to use the stock for your ayamase
2) Blend coarsely the bell peppers, scotch bonnets and onion. Pour this in a pot and boil leaving the pot uncovered. The boiling process gets rid of excess water in the pepper.
The reason for covering the pot is so the kitchen is not filled with smoke and trigger smoke alarm. Also it’s not healthy inhaling all that smoke.
4) The palm oil should be bleached in approximately 10 minutes. Turn the heat off after this time and leave the palm oil to cool. Do not open the pot until the palmoil is well cooled. It would take another 10 minutes for the palm oil to cool.
5) When palm oil is cooled, open the pot and do what I call the ‘paper test’ to check if your palm oil is well bleached.
Paper test-Touch palm oil wit a clean white paper. If it comes out transclucent like the picture below the palm oil is bleached. If the paper comes out red the palmoil is not bleached.
6) If the palm oil is well bleached, put the pot back on heat and add half of the locust beans (iru). The locust beans will make the palm oil start foaming and produce a lovely aroma.
7) By now water would have dried up in the boiling pepper. Pour the beef and assorted meat into the boiled pepper.
It is not important you dice the meat. You can leave it in big chunks. I personally dice half and leave half in big chunks as I like having it both ways. So I recommend you dice half and leave half in chunks.
9) Add maggi cubes, beef stock and salt to taste and leave to fry. Do not cover the pot and also stir frequently.
11) Add 1 whole green scotch bonnet and the grounded crayfish into the stew.
The whole scotch bonnet was a tip I caught from Iya Gbadun as I sometimes used to see whole rodo in my stew when bought from her. This could be due to maybe grinding machine omitting it or perhaps to spice up the stew. Whatever it is, I put it just because I like the extra hotness this gives the ayamase.
12) Using a fork, pierce the peeled boiled eggs (Optional)
This creates tiny holes in the eggs and allows the egg absorb the flavour of the stew.
13) Add the eggs to the stew and leave to cook for another 2 minutes before taking off heat.
That is Ayamase done and trust me, it’s worth all the trouble 🙂
Look at those few specks of red coloured pepper in contrast with the green? I love it!
I just had to re create the Iya Gbadun experience by serving in leaf 🙂
It’s traditionally served with ofada (unpolished rice) but you can have it with basmati, easy cook, long grain rice. You can also eat with yam, plantain, potatoes…
This is one stew I can never have enough of. It is unique in taste, aroma and it also evokes in me memories of my university days 🙂
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” Memory is the treasury and guardian of all things”- Marcus Tulius Cicero