Ayamase | Nigerian Designer Stew | Ofada Stew
Irresistibly delicious, beautifully spiced, meaty and deliciously yummieliciouz! Perfect for fluffy white rice or ofada rice. Ayamase stew isn't just for parties. This customised stew is nutrient packed and full of flavour. Introduce some excitement to your dinner table.
Ingredients
For meat/beef:
Assorted beef of your choice (Beef, Tripe, Abodi, kidney), diced and grilled
1 Small sized onion
1 fresh garlic clove
2 stock (chicken Knorr) cubes
1 tsp thyme
1 tsp curry
A pinch sea salt / salt to taste
For sauce:
4 Green bell peppers
1 Green/ Red scotch bonnet
1 Small sized onion
1 cup palm oil
2 stock (Chicken Knorr) cubes
1 tbsp Locust beans (Iru)
4 Hard boiled eggs (Optional)
1. Place a pot on medium heat, add some well rinsed diced assorted meat of your choice.
2. Season the meat with 1 sliced onion, 1 chopped garlic, 2 stock cubes, 1 tsp thyme, 1 tsp curry powder and sprinkle in some sea salt to taste.
3. Mix thoroughly until well incorporated. Cover the pot with a lid and cook for 25 - 30 minutes or until soft and tender.
4. Spread the cooked meat on a baking tray and grill. Or deep fry. This step is optional.
5. Blend/pause the green bell peppers, scotch pepper and onion, until roughly chopped, not smooth and set aside.
6. Heat 1 cup of palm oil in a large pot over medium heat until bleached.
7. Pour in the green pepper sauce (made in step 1), mix gently, add 2 stock cube, 1 tbsp locus beans for added aroma, stir gently and cook for 10 minutes.
8. After 10 minutes of cooking the sauce, stir in the assorted meat (grilled/fried) and mix gently until well coated with the sauce. At the stage, taste and add salt as required. Cover the pot with a lid, turn down the heat and simmer on low heat for 5 minutes.
9. Once the ayamase sauce is cooked, turn off the heat and allow to cool before serving.
10. Enjoy!
Serving suggestion:
Best served whilst it is hot with offada rice or any type of rice of your choice ...
Ingredients
For meat/beef:
Assorted beef of your choice (Beef, Tripe, Abodi, kidney), diced and grilled
1 Small sized onion
1 fresh garlic clove
2 stock (chicken Knorr) cubes
1 tsp thyme
1 tsp curry
A pinch sea salt / salt to taste
For sauce:
4 Green bell peppers
1 Green/ Red scotch bonnet
1 Small sized onion
1 cup palm oil
2 stock (Chicken Knorr) cubes
1 tbsp Locust beans (Iru)
4 Hard boiled eggs (Optional)
Method
(watch the video above from start to finish for step-by-step preparation)
1. Place a pot on medium heat, add some well rinsed diced assorted meat of your choice.
2. Season the meat with 1 sliced onion, 1 chopped garlic, 2 stock cubes, 1 tsp thyme, 1 tsp curry powder and sprinkle in some sea salt to taste.
3. Mix thoroughly until well incorporated. Cover the pot with a lid and cook for 25 - 30 minutes or until soft and tender.
4. Spread the cooked meat on a baking tray and grill. Or deep fry. This step is optional.
5. Blend/pause the green bell peppers, scotch pepper and onion, until roughly chopped, not smooth and set aside.
6. Heat 1 cup of palm oil in a large pot over medium heat until bleached.
7. Pour in the green pepper sauce (made in step 1), mix gently, add 2 stock cube, 1 tbsp locus beans for added aroma, stir gently and cook for 10 minutes.
8. After 10 minutes of cooking the sauce, stir in the assorted meat (grilled/fried) and mix gently until well coated with the sauce. At the stage, taste and add salt as required. Cover the pot with a lid, turn down the heat and simmer on low heat for 5 minutes.
9. Once the ayamase sauce is cooked, turn off the heat and allow to cool before serving.
10. Enjoy!
Serving suggestion:
Best served whilst it is hot with offada rice or any type of rice of your choice ...
