Ayamase, also known as Designer Stew or Ofada Stew, is a rich, flavourful Nigerian stew with a unique flavour profile. It’s made with green bell peppers, green scotch bonnets, locust beans and onions, all cooked in bleached palm oil to create a deep, distinctive flavour. Traditionally served with Ofada rice–an aromatic, indigenous short-grain rice with a slightly sticky texture–Ayamase is packed with assorted meats such as beef, tripe and goat, making it a hearty and satisfying dish. It normally includes boiled eggs, but I can’t stand egg in my stew!
Table of Contents
- Ingredient Breakdown
- What is Ayamase?
- Green Peppers, Unite!
- Let’s Talk Palm Oil
- How To Safely Bleach Palm Oil
- Ayamase: A Protein Powerhouse
- Serving Suggestions
- Exploring More Nigerian Recipes
Ingredient Breakdown
- Meat: A mix of beef shin and tripe (“shaki” in Yoruba) adds a rich, hearty texture to the stew. Beef shin provides tender, flavorful meat, while tripe adds a unique, chewy texture that absorbs the stew’s flavours beautifully.
- Beef stock cubes: These cubes are used to enrich the stew with a concentrated beef flavour, enhancing the overall depth and umaminess of the dish.
- Onions: Onions are a fundamental aromatic in this recipe. They’re used three times: first, when boiling the meat; second, blended into the ayamase stew base; third, fried in the bleached palm oil, building the flavour base of the ayamase.
- Green scotch bonnets (“atarodo” in Yoruba): These vibrant, fiery chillies add a significant amount of heat and a fruity spiciness to the stew. They are a key component in achieving the traditional flavour profile of Ayamase.
- Green bell peppers (“tatashe” in Yoruba): Bell peppers add a mild sweetness and contribute to the stew’s vibrant green colour. Their natural sugars caramelise slightly during cooking, balancing the many savoury elements in the dish.
- Palm oil: This oil is an absolute must for ayamase – you can’t make it without it. Bleaching the palm oil gives it a unique depth and richness that gives ayamase its signature taste.
- Locust beans: Known as “iru” in Yoruba, fermented locust beans add a deep umami flavour and an authentic Nigerian taste to the ayamase. They have a pungent smell but don’t worry – it mellows out as the stew cooks.
What is Ayamase?
Ayamase is a delicious Nigerian stew originating from the Yoruba people in Western Nigeria. It’s traditionally made with green scotch bonnets and green bell peppers, which give it its signature green colour, as well as a variety of meats, often including offal like tripe. The stew is known for its deep, complex flavours, which are achieved through the use of unique ingredients such as bleached palm oil (more on this below) and locust beans. Locust beans, known as iru in Yoruba, are a traditional West African seasoning made from the seeds of the African locust tree. They are fermented and they have a strong, pungent flavour. In Ayamase, locust beans add a unique umami depth that is essential to the dish’s flavour profile.
Green Peppers, Unite!
The two main ingredients in the ayamase stew base are green scotch bonnets and green bell peppers. Scotch bonnets are a type of chilli known for their intense heat and fruity flavour. They’re a staple in West African cooking and bring a fiery kick to ayamase. Green bell peppers, on the other hand, provide a milder, sweeter flavour that balances the heat of the scotch bonnets. The combination of these two types of peppers creates a vibrant and flavourful base for the stew.
This recipe calls for 15 scotch bonnets, which might seem like a mind-blowing amount, but it yields an ayamase that isn’t nearly as hot as you might think. This is because the pepper mix gets cooked in bleached palm oil, which tames its fiery punch. When you fry scotch bonnets, or any chilli for that matter, the high heat breaks down the capsaicin, the compound responsible for the heat. This makes the scotch bonnets more mellow and enhances their fruity undertones.
Don’t get me wrong, using 15 scotch bonnets makes a hot ayamase, but it’s not blow-your-head-off hot. For a medium ayamase, use 8 to 10 scotch bonnets. For a mild one, use 4.
Let’s Talk Palm Oil
Palm oil is a staple in West African cooking, known for its distinctive red hue and rich, earthy flavour. It’s derived from the fruit of the oil palm tree and is a key ingredient in many Nigerian dishes. For Ayamase, we use bleached palm oil. Bleaching the palm oil is crucial to creating the deep, unique flavour profile of ayamase. The process involves heating the oil until it changes from its natural red colour to a brandy-like hue. This not only alters the oil’s flavour but also reduces its natural bitterness, making it more suitable for this stew.
Important safety note: bleaching palm oil can be dangerous because of the high temperatures required to change the oil’s colour and flavour. This process can fill your kitchen up with acrid smoke, which can cause coughing or even choking. I will outline how to SAFELY bleach palm oil below, but if you’d like to skip this step altogether, you can buy bleached palm oil in most African shops or supermarkets – it’s generally right next to the regular palm oil. This both makes things safer and drastically reduces the time required to cook the ayamase.
How To Safely Bleach Palm Oil
Bleaching palm oil is a crucial step in making ayamase, but it must be done carefully due to the intense heat and smoke produced. Here’s how to do it safely:
- Choose the Right Pot: Use a light-coloured, heavy-bottomed pot with a tight-fitting lid (with minimal or no steam holes). Avoid non-stick pots, as the high heat can damage the coating.
- Ventilate Your Kitchen: Ensure your kitchen is very well-ventilated. Open all the windows and turn on the extractor fan to minimise smoke inhalation.
- Keep Your Pot Covered At All Times: Add the palm oil to the pot and cover with the tight-fitting lid. Cook over medium heat for 12 minutes. Do not open the lid at any point!
- Cool Down: After 12 minutes, turn off the heat and let the pot sit, covered, to cool completely. This can take anywhere from 30 minutes to 1 hour. Do not open the lid until the oil has completely cooled down!
- Check the Oil: Once cooled, the palm oil should have turned a brandy-like colour. It’s now ready to use in your ayamase.
Ayamase: A Protein Powerhouse
Ayamase is a protein-packed dish. It gets its protein from multiple sources:
- Meats: Ayamase is traditionally made with a variety of meats, which add richness and depth to the stew. Common choices include beef shin and tripe, but you can also use goat or other cuts of beef. The meats are first boiled with onions and stock cubes to create a flavourful broth, then roasted or air-fried to develop a deeper flavour and slightly crispy texture. This step enhances the overall taste and adds a satisfying chewiness to the dish.
- Locust Beans: Known as “iru” in Yoruba, these fermented beans are made from the seeds of the African locust tree. They have a strong, pungent flavour and are rich in protein and vitamins. They add a unique umami depth that is essential character of ayamase.
- Eggs: A common addition to Ayamase is boiled eggs, which soak up the rich, spicy sauce and add an extra layer of flavour and texture. I personally can’t stand eggs in my stews, hence their absence from this recipe, but feel free to add them during the final simmering stage.
Serving Suggestions
Ayamase is traditionally served with Ofada rice, a type of unpolished, short-grain rice that has a slightly sticky texture and a nutty flavour. If you can’t find Ofada rice, jasmine rice is a good substitute as it has a similar texture and can hold up well to the rich, hearty stew. To serve, simply ladle the ayamase next to the rice and enjoy the complex, bold flavours. It’s even better with an added side of fried plantain.
Exploring More Nigerian Recipes
If you enjoyed making Ayamase, you might want to try your hand at other delicious Nigerian dishes. Here are a few recommendations:
- Oven-Baked Jollof Rice: Rice cooked in a delicious, flavour-packed and spicy tomato sauce. Oven baking jollof rice isn’t traditional by any means but it’s the most foolproof method I’ve found for nailing it every single time.
- My Mum’s Jollof Rice: My mum’s version of the West African classic.
- Nigerian Beef Suya: Beef suya is a classic Nigerian street food dish. It’s essentially a grilled kebab made from thin slices of beef marinated in a spicy, smoky blend of ground peanuts, chillies, ginger, onion and other spices
Ayamase (Designer Stew/Ofada Stew)
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Ayamase, also known as Designer Stew or Ofada Stew, is a rich, flavourful Nigerian stew with a unique flavour profile. It’s made with green bell peppers, green scotch bonnets, locust beans and onions, all cooked in bleached palm oil to create a deep, distinctive flavour. Traditionally served with Ofada rice–an aromatic, indigenous short-grain rice with a slightly sticky texture–Ayamase is packed with assorted meats such as beef, tripe and goat, making it a hearty and satisfying dish. It normally includes boiled eggs, but I can’t stand egg in my stew so I omit it.
- Author: zenak
- Prep Time: 30 minutes
- Total Time: 2 hours 30 minutes (this will depend on the meat you use and whether you bleach your own palm oil)
- Yield: 8 1x
Ingredients
- 1.5kg meat, cut into bite-size pieces (I used a combination of beef shin and tripe)
- 3 beef stock cubes
- 2 onions, halved
- 1 tsp salt
- 1 litre water
- 250ml palm oil (for ease, you can buy bleached palm oil, which saves you from bleaching it yourself)
For the stew base:
- 6 green bell peppers, cut into large chunks
- 15 scotch bonnets (see Notes)
- 2 onions, cut into eighths
For the ayamase:
- 1 onion, finely chopped
- 2 tbsp locust beans, rinsed and drained (rinsing tames the strong smell)
- 1 beef stock cube
- ½ tsp salt, plus more to taste
- 200ml homemade beef stock (for boiling the meat), or more, to desired texture
- 6 boiled eggs, optional
Instructions
Preparing the meat (this can be done the day before)
- Place the meat, beef stock cubes, onion, salt and water in a large saucepan or pot and bring to a simmer over high heat. Cover, reduce the heat to low and simmer until soft but not falling apart. Depending on the cut of meat you choose and the size of your pieces, this can take anywhere from 90 minutes to 3 hours.
- Heat your oven or air fryer to 230℃/ fan 210℃. Strain the stock into a bowl and discard the onion.
- Transfer the meat to a roasting tin and roast for 10 to 15 minutes, or until browned on the outside. Set aside for later.
Bleaching the palm oil (this can also be done the day before)
- Bleaching the palm oil is perhaps the most critical step in making ayamase but it can be dangerous if not done carefully. You can skip this step by simply buying bleached palm oil, which is available in most African shops or supermarkets, generally right next to the regular palm oil. However, if you’d prefer to make it yourself, here’s how to do it safely. To save time, you can do this while your meat is boiling.
- First and foremost, ensure your kitchen is well-ventilated: open all the windows and turn on your extractor fan.
- Second, choose the right pot: use a light-coloured, heavy-bottomed pot with a tight-fitting lid (with minimal or no steam holes). Avoid non-stick pots, as the high heat can damage the coating. I like using a Dutch oven or large, heavy-duty stainless steel pot.
- Add the oil to the pot and cover with the tight-fitting lid. Place the covered pot over a medium heat and cook for 12 minutes. Do not open the lid at any point! If you do, at best, your kitchen will fill up with acrid smoke that will cause severe coughing or choking; at worst, you could accidentally start a fire.
- Once the timer hits 12 minutes, turn the heat off and leave the pot closed. Let it cool completely before opening the pot. The cooling process can take anywhere from 30 minutes or 1 hour. Once cooled, the palm oil should have turned a brandy-like colour. It’s now ready to use in your ayamase.
Making the ayamase stew base
- Place the green bell peppers in a food processor and blitz until coarsely chopped. To ensure you don’t over-blitz them, I recommend doing this in batches. Transfer to a large sieve to drain.
- Add the scotch bonnets and onions to the same food processor (no need to clean it in between) and blitz until coarsely chopped. Transfer to the sieve to drain with the peppers. Firmly press down on the vegetables to extract as much water as possible. Alternatively, the blended mixture can be cooked in a pot set over a medium-high heat until most of the water has evaporated. Set aside for later.
Making the ayamase – finally!
- Return the Dutch oven/large stainless steel pot to the stove over a medium heat to reheat the bleached palm oil.
- Add the onion and cook, stirring occasionally, for 3 minutes, then add the locust beans and cook, stirring occasionally, for 2 minutes.
- Add the drained blended pepper mixture and cook, stirring frequently, for 2 minutes, then add the stock cube and salt, stir to combine.
- Cover the pot and reduce the heat to medium-low, then cook, stirring occasionally so the bottom doesn’t catch, for 30 minutes.
- Add the browned meat from earlier, as well as the stock and boiled eggs (if using). Bring the stew to a simmer over medium-high heat, then reduce the heat back to medium-low and simmer covered for a final 15 minutes.
- In the meantime, you can cook your rice. Traditionally, ayamase is served with ofada rice but jasmine rice makes a wonderful substitute as it has a similar sticky texture and holds up well to the stew.
Notes
For a mild ayamase, use 4 scotch bonnets. For a medium ayamase, use 8 to 10 scotch bonnets. For a hot ayamase, use the full amount. These amounts might seem very, very high but please trust me – when you fry scotch bonnets, or any chilli for that matter, the high heat breaks down the capsaicin, the compound responsible for the heat. This makes the scotch bonnets more mellow and enhances their fruity undertones.