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.
Course: Main Course, Stew
Cuisine: African, Nigerian
Keyword: ayamase, ayamase stew, how to cook ayamase
Author: K's Cuisine
9LargeGreen bell peppers
1Red bell pepper
9Green scotch bonnet
1/2CupLocust beans (Iru)
Assorted meatbeef, shaki, ponmo
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.