- Green Scotch Bonnet Pepper20 PiecesLocally known as ata rodo. You can substitute with green habanero if scotch bonnet is too spicy
- Green Chilli Pepper10 PiecesLocally known as tatashe
- Red Scotch Bonnet Pepper8 PiecesLocally known as ata rodo, optional
- Locust Bean1/2 TeaspoonsMore or less. Locally known as iru
- Palm Oil2 Cups
- Ground Crayfish1.5 Teaspoons
- Onion1 Pieces
- BeefAny quantity
- TripeAny Quantity
- Salt And Bouillon / Seasoning Cube
- Beef Stock1/4 to 1/2 Cups
How to make Ayamase Ofada Stew
This is also known as Nigerian Pepper Stew
1. Wash the beef and tripe, season with salt, a little onions, chilli powder. Add the seasoned meat to a pot, add water and cook until it is soft and done.
Skip this step if you already have cooked meat.
2. After the beef and trip is done, let it cool down. Once it has cooled down, chop into small pieces. Set the chopped meat aside.
3. Wash and chop the onions. Set aside.
4. Wash the peppers, and blend until roughly smooth. After blending, add the peppers to a pot and steam the peppers until all the water has dried off.
5. Add palm oil to a pot and bleach. You bleach by cooking the palm oil on LOW heat for about 20 minutes. Please do NOT fry the palm oil on High heat. You may burn down your kitchen. If your cooker cannot bleach the oil on low heat continuously for the whole 20 minutes without smoking up your kitchen, do this in intervals. When the oil starts to smoke, bring the pot down, let it rest for a bit then put it back on the burner and repeat. Bleached palm oil has a dark look.
6. After bleaching the palm oil, bring down the pot and let the palm oil cool down for a few minutes then add the chopped onions and let it caramelize on low heat for another 10 minutes(watch it and stir so it wont burn). Then increase the heat to medium heat, add the locust beans and ground crayfish, stir, season with salt and seasoning cube to taste.
7. Stir and cook for about 3 minutes then add the steamed peppers.
8. Stir and cook for about 5 to 10 minutes on medium heat. Taste for salt, if there isn’t enough, add more. Stir occasionally so it won’t burn. You can also add a little meat stock from the cooked meat to supplement on liquid.
9. Add the chopped meat. Stir and cook for about 5 to 10 minutes on medium to low heat.
Your Ayamase Stew is ready. Serve with ofada rice and plantains like I did with mine (See second picture) or plain white rice or even boiled yam and boiled plantain
Although red pepper was used here, this stew is made using majorly Green scotch bonnet and chilli peppers, so when cooking yours, note that the green peppers you use should be way more than the red peppers. You can even skip the red peppers entirely.
There is another variation of this recipe, another ofada stew that is made using RED peppers only.