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Home » Main dishes » Ayamase (How to Cook Ayamase- Obe dudu)

Published: Jun 3, 2019 · Modified: Nov 14, 2019 by K's Cuisine · This post may contain affiliate links ·

Ayamase (How to Cook Ayamase- Obe dudu)

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Ayamase! Let me show you how to cook the best Ayamase stew ever. I have blogged about Ayamashe 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!

Ayamase stew

Best Ayamase recipe

Ayamase Stew

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. Our Nigerian stew and soups are just so amazing.

Now that you have read the introduction on the other post (that's me assuming you did..lol), lets go:

Ayamase

HOW TO COOK AYAMASE

Preparation time: 10 minutes

Cooking time: 60 minutes

Total time: 1hr 10 minutes

INGREDIENTS FOR AYAMASE

9 large green bell peppers

1 red pepper

9 green scotch bonnet (ata rodo)

1 red scotch bonnet (ata rodo)

Large 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

Beef stock

Salt

Boiled eggs

Why does my ayamase taste bitter

How to make Ayamase

1) Boil the beef and assorted meat.

IMG_1268

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.

IMG_4349

3) While pepper is boiling, pour palm oil in a separate pot, cover the pot and put on heat to bleach the palm oil (Don't use your best pot for this).

IMG_4354

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.

IMG_1292

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.

IMG_4367

7) By now water would have dried up in the boiling pepper. Pour the beef and assorted meat into the boiled pepper.

IMG_4357

It's 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. I recommend you dice half and leave half in chunks.

IMG_4363

How to make Ayamase

Green Ofada Stew

IMG_4371

8) Pour the heated oil/iru/onions mixture into the pepper and stir.

IMG_4378

Obe Iya gbadun

IMG_4378

9) Add maggi cubes, beef stock and salt to taste and leave to fry. Do not cover the pot and also stir frequently.

IMG_4381

10) After about 10 minutes of frying, add the remaining half of the locust beans (Iru)

IMG_4384

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.

IMG_4390

13) Add the eggs to the stew and leave to cook for another 2 minutes before taking off heat.

IMG_4489

That is Ayamase done and trust me, it's worth all the trouble 🙂

ofada

Look at those few specks of red coloured pepper in contrast with the green? I love it!

Ayamase

Yummy

Ayamase

I just had to re create the Iya Gbadun experience by serving in  leaf 🙂

IMG_4484

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...

IMG_4476

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 🙂

Ayamase

Updated with New pictures : First published August 2014.

Ofada stew

I've really come a long way with my photography skills 🙂

Ayamase

Frequently asked questions about Ayamase

Why is my Ayamase bitter?

If your Ayamase comes out bitter that might be due to your pepper selection. Ypu see, there are some types of green pepper that are naturally bitter and will make your Ayamase bitter (the very dark green peppers) when choosing green peppers, go for the lighter green colour. Also if you overbleach palmoil it turns dark and will alter the taste of your Ayamase.

How to cook Ayamase?

Recipe above. I have the best Ayamase recipe. You don't have to take my words for it, try my Ayamase recipe and be a believer.

How do i bleach Palmoil for Ayamase?

Use the tip described in the recipe above.

What other names for Ayamase

Obedudu, green ofada stew

Is Ayamase the same as ofada stew?

Ofada stew is the red pepper version of Ayamashe

Thanks for reading. Like, comment and share

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Nigerian Beef Stew

Why does my ayamase taste bitter
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Ayamase (How to cook Ayamase - Obe dudu)

Ayamase also known as Ofada stew is from the people of Ogun state. This Ayamase stew is commonly eaten with ofada rice ( unpolished brown rice) hence where it got the name Ofada stew.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Course, Stew
Cuisine: African, Nigerian
Keyword: ayamase, ayamase stew, how to cook ayamase
Servings: 8
Calories:
Author: K's Cuisine
Cost: £15

Ingredients

  • 9 Large Green bell peppers
  • 1 Red bell pepper
  • 9 Green scotch bonnet
  • 1 Scotch bonnet
  • 1 Large Brown Onion chopped
  • 1 Onion
  • ½ Cup Locust beans (Iru)
  • 2 Cup Palmoil
  • 3 stock cubes
  • Assorted meat beef, shaki, ponmo
  • 1 tbsp Ground Crayfish
  • Boiled eggs
  • Salt

Instructions

  • Boil the beef and assorted meat
  • 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.
  • While pepper is boiling, pour palm oil in a
    separate pot, cover the pot and put on heat to bleach the palm oil (Don't
    use your best pot for this)
  • 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.
  • 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.
  • By now water would have dried up in the boiling pepper.
    Pour the beef and assorted meat into the boiled pepper then pour the heated oil/iru/onions mixture into the pepper
    and stir.
  • Add stock cubes, beef stock and salt to taste and leave to
    fry. Do not cover the pot and also stir frequently. After about 10 minutes of frying, add the remaining half of the locust beans (Iru).
  • Add 1 whole green scotch bonnet and the grounded
    crayfish. Using a fork, pierce the peeled boiled eggs (Optional) then add the eggs to the stew and leave to cook for another 2 minutes before taking
    off heat.
  • Serve and enjoy

Video

Notes

Serve with rice, plantain or any food of choice.

You can  follow K's Cuisine on Instagram at www.instagram.com/kscuisine

Love,

K

" Memory is the treasury and guardian of all things"- Marcus Tulius Cicero

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Comments

  1. Dori says

    May 16, 2020 at 7:56 am

    I’m trying this today.
    Wish me luck!

    Reply
  2. Juliana Adebanjo says

    July 15, 2019 at 11:31 am

    Please upload the video of the making of this stew?

    Reply
  3. Juliana Adebanjo says

    July 15, 2019 at 11:01 am

    The Moment I saw Iya Gbadun I knew you attended Babcock University. Great Babcockite!
    Thank You for the recipe. I have always wondered then in school how this stew is made.
    This just brought back good memories.

    Reply
    • K's Cuisine says

      July 16, 2019 at 12:16 pm

      Oh yes i did. You're welcome. Glad i brought you good memories with this recipe 🙂

      Reply
  4. ronke says

    November 14, 2014 at 11:52 am

    this is nice.
    im cooking this soon.

    Reply
  5. Bola (Canada) says

    October 19, 2014 at 11:00 pm

    I somehow stumble on this website and i must say i really like it, the recipes are simple and easy to follow. The pics of the steps are a nicely added touch.
    I'll be trying this Ayanmase next weekend and cant wait to share with friends.
    My only question is - why is 'thyme' a no no for this recipe?
    thanks

    Reply
    • K's Cuisine says

      October 23, 2014 at 12:41 am

      Thanks so much Bola. Ayamase is traditionally cooked with no thyme, curry and the likes. Less is more sometimes and using thyme will tell on the taste I achieved with this recipe 🙂

      Reply
  6. Bola (Canada) says

    October 19, 2014 at 10:55 pm

    I somehow stumbled on this website and i must say i really love it, simple recipes and ingredients and the pictures of each step are a nice touch. I will definitely be trying the Ayanmase next weekend. Thanks for this

    Reply
  7. Adeola says

    October 02, 2014 at 3:25 pm

    What can I say about this divine recipe! My first attempt was without the grounded cray fish because I didn't have any at that time. My second attempt consist of everything stated in this recipe and I must say I have never eat rice repeatedly like this before. Like you rightly said, I can never have enough of Ayamase. Thanks for the recipe once again.

    Reply
    • K's Cuisine says

      October 06, 2014 at 11:45 pm

      Thanks Adeola for the feedback. I'm glad you loved it. Welldone. It's feedback like this that makes it all worthwhile 🙂

      Reply
  8. uyiasode says

    August 26, 2014 at 6:39 pm

    I am going to try this., thanks for sharing. God bless u.

    Reply
    • K's Cuisine says

      August 26, 2014 at 7:41 pm

      You're welcome Uyisade. Amen and God bless you too

      Reply
      • uyiasode says

        August 30, 2014 at 9:22 pm

        At last, I just finished making my Ayamase now, the aroma is just divine. The taste waooooo. Thank u, thank u and thank u.

  9. onome okotie says

    August 10, 2014 at 6:45 am

    Nice one, I'm salivating already. Will definitely give it a try.

    Reply
    • K's Cuisine says

      August 10, 2014 at 10:49 am

      Thanks Onome. Do feedback when you've tried it????

      Reply
  10. Phisayo says

    August 07, 2014 at 11:15 am

    Awesome....but can I opt out on the iru & crayfish?.....cos, I've got none

    Reply
    • K's Cuisine says

      August 08, 2014 at 9:35 am

      Thanks. Iru is one of the key components of this stew but yes you can opt out if you have none

      Reply
  11. Btymols says

    August 07, 2014 at 5:52 am

    Can't take my eyes off dis Ayamase sauce... Let me cook ofada rice now and imagine eating with this...

    Reply
    • K's Cuisine says

      August 08, 2014 at 9:37 am

      Lol.. Why don't you just cook the Ayamase stew while you're at it????

      Reply
  12. jamila says

    August 05, 2014 at 6:19 pm

    Thnks for the recipe.is it the normal green/sweet pepper used in salads or unripe tattashe?

    Reply
    • K's Cuisine says

      August 05, 2014 at 6:54 pm

      You're welcome Jamila. Green bell pepper is Unripe tatashe

      Reply
  13. Kemi says

    August 05, 2014 at 10:10 am

    This is really nice, I normally cook it but I don't bleach d oil, sure will try d bleaching one soon & that of adding d locust beans twice, thanks for all ds clue, expecting more

    Reply
    • K's Cuisine says

      August 05, 2014 at 6:52 pm

      You're welcome Kemi.bleaching the palmoil makes all the difference. Try it and you will be pleasantly surprised.

      Reply
  14. Mofoluwasho says

    August 04, 2014 at 5:39 pm

    My sister who went to Babcock Uni always told of the delights of Iya Gbadun and once she bought some and brought home to us in Lagos. Wow! It was really something. She is also an expert at making this stew. Once, I tried to replicate her efforts and ended up almost burning down my kitchen and a burnt bum cos of an accident with hot oil. That was my first and last attempt at this sort of stew. Now I see, what I did wrong. This post is making me want to give it another go.

    Reply
    • K's Cuisine says

      August 04, 2014 at 5:58 pm

      Wow..so sorry to read about your accident. Something similar happened to a friend of mine and that was because she opened the pot immediately after taking off heat, it went up in flames because of the exposure to atmospheric air which ofcourse contains oxygen. It ended up pouring on her thighs and legs. Fortunately it healed up nicely. Hope urs did too? That is why I always advise not to open the pot at all till oil is well cooled. I hope u get the courage to try again following my safety precaution tips 🙂

      Reply
  15. Olori Adetola Akins says

    August 04, 2014 at 5:09 pm

    Good job olukemi.

    Reply
    • K's Cuisine says

      August 04, 2014 at 5:51 pm

      Thank you Olori. I appreciate you taking time to leave a comment 🙂

      Reply

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