I'ts time for one of my most requested recipes, many of my friends always ask me to tell them how I make my Ayamase/Ofada Stew/Designer Stew (whichever name you pick) so here it is!
It is a very spicy stew that has a lot of tradition, but honestly I don't know that story all I know is it tastes soo good! I call it Nigeria's own comfort food!
There are various ways to make this but below is my way which I have been following for many years. Doesn't take too long to make, once you've boiled your assorted meat then you're good to go.
Traditionally you serve this dish with Ofada rice and served in local leaves, but hey it's just as good eaten with Basmati rice.
Note: The scotch bonnet peppers are left in the stew for extra flavour and not to be eaten straight (unless you like the heat)
Video Recipe Below:
NIGERIAN AYAMASE (DESIGNER STEW) RECIPE
Prep time: 20 Mins
Cook time: 30 Mins
- 5 Medium Green Bell Peppers
- 15 Small Scotch Bonnet Peppers
- 1 Tablespoon Locust Beans
- 1 Tablespoon Crayfish (Blended)
- 1 Large Onion
- 1 Cup Palm Oil
- Assorted Cooked Meat ( I used Beef, Shaki, Ponmo, Kindey & Liver)
- Seasoning Cubes
- Salt to taste
And there you have it, let me know if you try it out and how you find it!