Ayamase, also called ofada stew or designer stew, is a spicy green pepper stew cooked in bleached palm oil with locust beans (iru) and assorted meats. Its smoky, deep flavour makes it the classic partner for ofada rice. This recipe shows you how to make it, with tips for getting the colour and aroma right.
Ingredients (serves 6)
- 6 green bell peppers (or a mix of green and a few red) and 3 to 5 scotch bonnets, to taste
- 2 large onions
- 1.5 cups palm oil
- 2 tablespoons locust beans (iru)
- Assorted meats: beef, tripe, cow skin (ponmo), and boiled eggs
- Seasoning cubes, salt, and crayfish if you like
Method
- Cook the meats: season and boil until tender, keeping the stock.
- Prepare the peppers: blend the peppers and one onion coarsely, then boil in a pot to drain off excess water.
- Bleach the palm oil: heat the oil in a dry pot on medium heat until it turns clear and smokes lightly. Do this carefully and keep children away.
- Fry: add chopped onion and locust beans, then the pepper mix. Stir often so it does not burn.
- Simmer: add the meats, a little stock, seasoning and salt. Cook on low heat until the oil floats and the stew is thick and dark green.
Tips
- The smoky flavour comes from properly heated palm oil. If it stays orange and foamy, keep heating gently.
- Reduce scotch bonnet for a milder stew.
- It keeps for about five days in the fridge and freezes well.
Serve with ofada rice, boiled white rice, yam or plantain. For more, see our 12 classic Yoruba dishes, the ata dindin pepper sauce recipe and our moi moi recipe. Learn the words in the Yoruba food vocabulary guide.
Frequently asked questions
Is ayamase the same as ofada stew?
Many people use the names interchangeably. Ayamase is the green pepper stew usually served with ofada rice.
Why is my ayamase not smoky?
The palm oil was probably not heated long enough. Heat it until it clears and smokes lightly before adding other ingredients.
Can I make it without locust beans?
Yes, but you will lose the traditional aroma.
Images: Unsplash photographers (Martins Cardoso and Avin CP).
