Ayamase, Green Ofada Stew, Designer Stew, Obe dudu, these are the different names of this special stew. There are 2 popular types of Ofada stew, red pepper ofada stew and green pepper ofada stew.

Green pepper ofada stew, Ayamase is made with different types of green pepper, some people even use green tomatoes. Whenever I see green scotch bonnet I think of Ayamase green ofada stew or my special jollof rice. The green shombo (green cayenne) is optional, I saw the beautiful produce and couldn’t resist buying it and it actually enhances the flavour.

Ayamase is served with Ofada rice in banana or uma leaves, it is a popular dish at Nigerian parties especially in western Nigeria. Ofada rice from which the stew got its name is aromatic, chewy and unpolished rice grown in Ofada town in Ogun state. Due to its popularity, it is now more expensive than many other varieties of rice sold locally.

If you are new to Ayamase, the colour might be a bit of a concern, just overlook it and give it a try, you will love it. It is easy to make, with few ingredients, ayamase doesn’t need curry, thyme, ginger, garlic, tomatoes etc. For my red ofada stew I throw in a little whole tomato to calm the peppers down and tomato puree for bulk and flavour but for ayamase, I am a purist, I don’t use whole tomatoes or tomato puree just peppers.

This stew is thick with quite a bit of oil so a little goes a long way. Typically made with mixed meat (Intestines, cow skin, heart, lungs, kidney etc), you can use any type of meat you have. I used a stewing hen (old layer chicken) for this post. The palm oil used needs to be bleached to a deep copper colour. It should not be over bleached that it looks like regular vegetable oil. Some of the rich and sweet palm oil flavours will be lost with over bleaching.

To prepare Ayamase, Green Ofada Stew, Designer Stew

Mixed meat cut in small sizes 
3 Green bell peppers
15 green shombo
10 green scotch bonnet
2 medium onions
1 1/2 cups palm oil 
1/2 cup iru
1/4 cup crayfish
2 seasoning cubes
stockfish (optional)
Hard boiled eggs (optional)

Wash mixed meat well. Place in a pot, season with salt and seasoning cubes.

Add some water, cover and cook until meat is soft.

Put iru into a small bowl, add enough water to cover it well about 1/2 cup.

Stir well to release any grit or sand on it, remove iru seeds, set aside and leave the water to settle.

Pour palm oil into a dry pot and place over medium heat.

Once it starts smoking reduce the heat to low, drop chunks of the small onion into it.

Heat until the oil has lost most of its colour and is a very copper colour.

Drop a little on a white surface to check if the colour is right.

Do not rush this stage, it can take up to 20-30 minutes on low heat.

Meanwhile, roughly grind together green bell pepper, shombo, scotch bonnet and onions. Do not grind to a smooth paste.

When the oil is ready, take off the heat to cool a little, remove the onions.

Fry meat in hot oil, drain meat and set aside.

Add iru, fry for one minute.

Pour in the pepper mix, shawa or stockfish and fry.

Sprinkle crayfish and seasoning cubes, add meat and fry until oil floats on top about 20 minutes, stirring often.

Add boiled eggs, iru water and a little stock and cook for 5 minutes.

If it’s too thick add a little stock, taste and add salt.

Serve with Ofada rice, any type of rice, plantain, yam etc.

Notes

• Green shombo is not as hot as the red but packs a lot of flavours.
• If you can’t find green shombo use red.
• The quantity of scotch bonnet depends on your heat tolerance.
• You can substitute iru with dawadawa.
• Bleach the palm oil for a long time over medium-low or low heat. It won’t cause a lot of smoking and coughing unless on high heat.
• You can also cover the pot of bleaching palm oil if you do it over high heat, this will help contain the smoke. After about 5-10 minutes depending on the quantity, turn off the heat and allow to cool before opening.
• If you cover the pot when bleaching the palm oil, your stew will have a mildly smokey flavour.
• The chunk of onion added to the palm oil flavours it.

If you enjoyed my Ayamase, green ofada stew, designer stew, you will also enjoy my Red Pepper Ofada Stew,  Cayenne Pepper Stew (Shombo Stew), Nigerian Tomato Stew Base, Palm oil Stew and Fresh Tomato Sauce.

Ayamase, Green Ofada Stew, Designer Stew

gaga

Green pepper ofada stew, Ayamase is made with different types of green pepper.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dinner, lunch, Main Course

Cuisine Nigerian, yoruba

Servings 4

Ingredients

  

• Mixed meat cut in small sizes
• 3 Green bell peppers
• 15 green shombo
• 10 green scotch bonnet
• 2 medium onions
• 1 ½ cups palm oil
• ½ cup iru
• ¼ cup crayfish
• 2 seasoning cubes
• stockfish (optional)
• Hard-boiled eggs (optional)

Instructions

 

• Wash mixed meat well. Place in a pot, season with salt and seasoning cubes. Add some water, cover and cook until meat is soft.
• Put iru into a small bowl, add enough water to cover it well about 1/2 cup.
• Pour palm oil into a dry pot and place over medium heat. Once it starts smoking reduce the heat to low, drop chunks of the small onion into it.
• Heat until the oil has lost most of its colour and is a very copper colour. Do not rush this stage, it can take up to 20-30 minutes on low heat.
• Meanwhile, roughly grind together green bell pepper, shombo, scotch bonnet and onions. Do not grind to a smooth paste.
• When the oil is ready, take off the heat to cool a little, remove the onions.
• Fry meat in hot oil, drain meat and set aside.
• Add iru, fry for one minute.
• Pour in the pepper mix, shawa or stockfish and fry.
• Sprinkle crayfish and seasoning cubes, add meat and fry until oil floats on top about 20 minutes, stirring often.
• Add boiled eggs, iru water and a little stock and cook for 5 minutes.
• If it's too thick add a little stock, taste and add salt.
• Serve with Ofada rice, any type of rice, plantain, yam etc.

Notes

• Green shombo is not as hot as the red but packs a lot of flavours.
• If you can't find green shombo use red.
• The quantity of scotch bonnet depends on your heat tolerance.
• You can substitute iru with dawadawa.
• Bleach the palm oil for a long time over medium-low or low heat. It won't cause a lot of smoking and coughing unless it's on high heat.
• You can also cover the pot of bleaching palm oil if you do it over high heat, this will help contain the smoke. After about 5-10 minutes depending on the quantity, turn off the heat and allow it to cool down before opening.
• If you cover the pot when bleaching the palm oil, your stew will have a mildly smokey flavour.
• The chunk of onion added to the palm oil flavours it.

Do you have any comments, questions or suggestions, please leave a comment below.

Subscribe to the blog for instant notifications of new recipes.

Please share this recipe using the share buttons.

Follow on Instagram: @thepretendchefofficial, Twitter: @thepretendchef Facebook: https://web.facebook.com/thepretendchef/, Pinterest: https://www.pinterest.com/thepretendchef/