Ayamase is an increasingly popular Nigeria stew. It’s such a hit at parties and gatherings, you’ll be swooned at the first try. Ayamase is very easy to prepare, even you would be shocked to discover just how easy it is.
Like my Buka Stew recipe, click HERE for the recipe, I’ll be roasting my peppers for added flavour. There’s just something about using roasted peppers for stews and soups, they turn out extra flavourful. Roasting your peppers also cancels out the need for pre-boiling your pepper before frying as this process dries out the moisture. Roasting also makes blending easy, you wont need to add water when blending.
I should also state that I am not an advocate for overly bleaching Palm Oil to the point where it begins to look like clear vegetable oil, I had a really bad accident while bleaching Palm Oil in 2010, my kitchen was badly charred, I’ve since sworn off it. If you feel the need to, please feel free to do so. Truth be told, I’m yet to see a difference between heavily bleached and moderately bleached palm oil in Ayamase.
So, let’s get started…
6 Green Bell Peppers (Green Tatashe)
3-4 Scotch bonnet (Ata Rodo)
1 Big Red Onion Chopped
Palm Oil ( Not specified cos you’ll be frying the meats with it as well)
1 Cup Chicken or Beef Stock (optional)
4 Cups Boiled Assorted Meats( cut into bite size chunks)
2 Heaped Tablespoons Locust Beans (Iru)
1 Cup Shredded Boiled Stockfish (Panla)
2 Tablespoons Dried Crayfish
2 knorr Chicken Cubes or your preferred bullion cube
Salt to taste
If you’ll be roasting your peppers, do so by placing them on a foil tray or roasting tray, place in a preheated oven, 200 degrees and roast them for about 45 minutes. When they’re roasted, blend coarsely and set aside. I haven’t got the roasted peppers photo but do click HERE to have an idea if you’re interested…
Place a big pot on a hob on medium heat, pour in palm oil, enough quantity to fry your meats. Leave to bleach for 15-10 minutes thereabouts, when the oil is bleached, pour in your meats and fry till slightly crisp. When they’re all fried, scoop out the meat and side aside.
Now you need at least a cup of Palm oil. Use the same Palm oil used for frying the meats. If you’ve got up to a cup, that’s fine if not, add more. Leave the pot on the hob.
Forgot to show you earlier, this is how my bleached oil looks for Ayamase, I only ever bleach for 15-20 minutes…..Add the onions. Sauté till fragrant…
Now add the locust beans(Iru), sauté till it releases its flavour and aroma….
Now add the crayfish, be careful not to add too much so it doesn’t overpower the authentic Ayamashe aroma, also add the shredded Stockfish…
I added a little bit of palm oil as I noticed the earlier quantity wouldn’t be enough, hence the darker colour…
Fry for 2-3 minutes, then add the blended green pepper…
Stir to combine, add the knorr cubes and salt to taste. Be careful not to add too much seasoning as you’ll be adding stock later on…
Now cover and let this fry till oil floats to the top. Do check every now and then to prevent burning.
When oil flows to the top as pictured below…
Now add the fried meats, combine….
Now add the eggs …
You can add the stock if you find the consistency too thick as palm oil has a tendency to thicken soups up. Cook for a further 8-10 minutes.
Switch off the heat and let it simmer with the residual heat, at this time, the oil will float to the top. And it’s done..
Serve with Ofada rice or any kind of cooked white rice, fried plantain or even yam….