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Ofada Stew (Ayamase) with Assorted Meat

Ayamase is the intensely flavoured, bright-green pepper stew that is inseparably associated with Ofada Rice — but it is also a magnificent meat stew in its own right, particularly when made with a generous selection of assorted meats. Made from green bell peppers (unripe Tatashe), green Atarodo and fermented locust beans (iru), fried in palm oil until deeply concentrated, Ayamase has a uniquely aggressive, peppery, funky flavour profile unlike any other Nigerian stew.

Ofada Stew (Ayamase) with Assorted Meat, Nigerian cooking

Ingredients

  • 6 to 8 big green Tatashe (green bell peppers)
  • 4 to 5 green Atarodo (green hot chilli peppers)
  • 1 big onion, sliced
  • 3 cooking spoons of palm oil
  • 2 big handfuls of cooked beef chunks
  • 1 big handful of cooked shaki (tripe)
  • 1 big handful of ponmo (cow skin), cut
  • 1 big handful of smoked fish, soaked and deboned
  • 2 big tablespoons of iru (fermented locust beans)
  • 3 big handfuls of ground crayfish
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Assorted Meat. Season and cook beef, shaki and ponmo in water for 35 to 40 minutes until all are tender. Reserve the cooking stock.

  2. 02

    Blending the Green Peppers. Roughly chop the green Tatashe, green Atarodo and onion. Blend together until smooth. The blended mix should be a vivid green.

  3. 03

    Frying the Ayamase. Heat 3 cooking spoons of palm oil in a wide, deep pot over medium-high heat until hot. Add the iru and fry for 1 minute — the distinctive, pungent iru aroma will immediately fill the kitchen. Pour in the blended green pepper mixture. Fry very vigorously, stirring constantly, for 25 to 30 minutes. The stew will change from bright green to a darker olive-green as it cooks. The oil must clearly separate and float on top before proceeding.

  4. 04

    Adding All Proteins. Add all the cooked meats, ponmo and smoked fish. Add ground crayfish, seasoning cubes and salt. Add a splash of the meat stock. Stir well. Cook for 10 to 12 more minutes on medium heat until everything is well incorporated and the sauce is thick and clinging to all the meats.

  5. 05

    Serving. Serve hot in a deep bowl or pot.

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