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.
Servings: 8
Calories:
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.