Ayamase Stew (Ofada Stew)
Ofada Stew (Ayamase Stew) is a delectable stew that originates from Western Nigeria. It's packed with deep and bold flavours from bleached palm oil, bell peppers, fermented locust beans and crayfish.
Servings: 4 people
Calories: 373kcal
Ingredients
- 6 large Green bell peppers
- 1.5 lb. Beef, tripe and cowskin
- 2 large Red onions diced
- 3 Habanero peppers
- ¼ cup Crayfish ground
- 1 tablespoon Locust beans Iru
- 1½ teaspoon Seasoning powder use 1 teaspoon to boil meats
- 1 tsp Salt use 1 teaspoon to boil meats
- ½ cup Palm oil
- 5 Hard-boiled eggs
Instructions
- Season meats with salt, seasoning powder, and some diced onion (save some onion for the sauce). Add water and boil until tender. Make sure you have some stock for the stew.
- Wash, deseed and slice bell peppers. Transfer to a food processor with the habaneros and process until coarse or smooth. Strain to remove some liquid.
- Add the palm oil into a pot on medium heat, cover and bleach until it turns pale or dark yellow. See notes for tips on how to bleach palm oil.
- Fry the meats until golden brown. This step is optional. Remove and set aside.
- Sauté the onion and locust beans until the onion becomes fragrant.
- Add the pepper mix, some beef stock, crayfish, salt and seasoning powder. Stir to combine.
- Let it cook for about 15 minutes until it reaches the desired consistency. You can add water or stock, depending on how you want it.
- Add the meats and boiled eggs. Stir well to combine and let it simmer for 5 minutes on low heat.
- Serve with rice.
Video
Nutrition
Calories: 373kcal | Carbohydrates: 18g | Protein: 51g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 359mg | Sodium: 959mg | Potassium: 1232mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1315IU | Vitamin C: 213mg | Calcium: 110mg | Iron: 5mg