Ofada Stew (Ayamase)

🧂 Ingredients

• 6 Green bell peppers(Roughly chopped)
• 6 Green scotch bonnets(Adjust to your spice preference. Remove seeds for less heat.)
• 500 g Assorted meat(Such as beef, tripe, or chicken. Pre-cooked and cut into bite-sized pieces.)
• 200 ml Palm oil (bleached)(Bleached palm oil has a milder flavor and lighter color.)
• 3 tbsp Locust beans (Iru)(Fermented locust beans add a unique umami flavor.)
• 1 medium Onion(Roughly chopped)
• 3 cloves Garlic(Minced)
• 1 inch Ginger(Peeled and minced)
• 2 Stock cubes(Optional, for added flavor)
• to taste Salt
• as needed Water

👨‍🍳 Instructions

1. 1

   Prepare the pepper blend: Roughly chop the green bell peppers and scotch bonnets. Add them to a blender along with the chopped onion, minced garlic, and minced ginger. Add a small amount of water (about 1/4 cup) to help with blending. Blend until smooth.

   ⏱️ 5 minutes
2. 2

   Bleach the palm oil: Pour the palm oil into a pot or deep pan. Heat over medium-high heat (around 180°C / 350°F). Allow the oil to bubble and reduce in volume, changing from a deep red to a lighter, yellowish color. This process takes about 10-15 minutes. Be careful not to let it smoke excessively. Once bleached, carefully pour out about half of the oil, leaving the rest in the pot.

   ⏱️ 15 minutes
3. 3

   Fry the pepper blend: Add the blended pepper mixture to the bleached palm oil in the pot. Stir well. Bring to a simmer and cook, stirring occasionally, for about 20-25 minutes. The mixture should reduce, thicken, and the oil should start to separate from the stew. You'll notice the color becoming more vibrant and the raw pepper smell dissipating.

   ⏱️ 25 minutes
4. 4

   Add meat and seasonings: Add the pre-cooked assorted meat to the stew. Stir in the locust beans (iru) and crumbled stock cubes (if using). Continue to cook for another 10-15 minutes, allowing the flavors to meld together. Adjust seasoning with salt to taste. If the stew is too thick, add a splash of water or meat stock.

   ⏱️ 15 minutes
5. 5

   Serve: The Ofada stew is ready when it has a rich, slightly oily consistency and a deep green color. Serve hot with boiled Ofada rice or any other preferred rice.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The signature green color comes from using only green peppers and scotch bonnets.
• ✓This stew is traditionally very spicy; adjust the number of scotch bonnets to your heat tolerance.
• ✓Bleached palm oil is crucial for the authentic flavor and color of Ayamase stew.
• ✓Ensure your assorted meat is pre-cooked and tender before adding to the stew.

🔄 Variations

• For a milder version, reduce the number of scotch bonnets and remove all seeds and membranes.
• Add more assorted meat or different types of protein like fish or chicken.
• Some variations include adding a small amount of tomato paste for a slightly different flavor profile, though this is not traditional Ayamase.

🥗 Nutrition

Per serving