Ayamase (Designer Stew) – A Flavorful Nigerian Delicacy

March 24, 2025 Odiraa

Ayamase (Designer Stew) – A Flavorful Nigerian Delicacy

Ayamase, popularly known as designer stew, stands as the fraternal twin of Ofada stew.

While both dishes share a similar base, Ayamase swaps red bell peppers for green ones, creating a distinct color and flavor profile.

Unlike its counterpart, this stew completely omits tomatoes, allowing the rich, earthy taste of green peppers and chilies to shine through.

With a unique depth of flavor, Ayamase remains a favorite at Nigerian parties, restaurants, and home kitchens both in Nigeria and abroad.

Ayamase

Cooking Ayamase requires patience, but the effort always pays off. Letting the stew rest for a few minutes or even hours after cooking enhances its taste significantly.

Whether you plan to impress your guests or treat yourself to a delicious meal, Ayamase guarantees an unforgettable culinary experience.

Why You’ll Love Ayamase

Bold and Unique Flavor – The blend of green peppers, chilies, and bleached palm oil creates a rich, savory taste.
Perfect Party Stew – Frequently served at Nigerian events, this dish is always a crowd-pleaser.
Versatile Serving Options – While traditionally paired with Ofada rice, it also complements white rice and boiled yam.

Essential Ingredients for Ayamase

6 large green bell peppers
3 medium onions (chop half a bulb and reserve for frying)
3 red or orange scotch bonnet peppers (adjust quantity to taste)
800g assorted meat (lungs, ponmo, shaki, and beef)
6 boiled eggs, peeled
4 tbsp iru work (locust beans)
3 tbsp bouillon powder (Jumbo brand recommended)
Salt to taste
2 cups (cooking spoon) palm oil
3 tbsp ground crayfish (optional)

Step-by-Step Preparation Guide

Step 1: Prepare the Assorted Meat

Season the assorted meat with 1 tsp bouillon powder, salt, and chopped onions.
Boil until tender, then either fry or grill for added depth of flavor. Set aside.

Step 2: Blend the Peppers

Combine green bell peppers, onions, and scotch bonnet in a blender or food processor.
Blend using a pulse setting for a coarse texture.
To reduce cooking time, either boil the blended pepper mixture until thickened or sieve to remove excess liquid.

How to Bleach Palm Oil Safely

Bleaching palm oil is an essential step in achieving Ayamase’s signature taste. However, it must be done with caution to prevent hazards.

Heat a clean, sturdy pan on low heat.
Pour in the palm oil and bleach until it turns transparent but not black (this takes about 15-20 minutes).
Keep the pot covered during the process to prevent smoke from filling your kitchen.
Perform a pepper test—dip a white paper into the oil; if it comes out clean and translucent, the oil is ready.
If any residue appears, allow the oil to cool slightly, then carefully pour it into a clean pan, leaving out the sediments.
Pro Tip: Always bleach palm oil in a well-ventilated kitchen to prevent excessive smoke buildup.

How to Cook Ayamase

Place the clean pan with bleached palm oil on medium heat.
Add the reserved chopped onions and locust beans, frying for about 30 seconds.
Toss in the assorted meat and fry until golden brown (3-5 minutes).
Pour in the boiled pepper mixture and cook for about 5 minutes.
If the sauce becomes too thick, add a little water to adjust the consistency.
Gently stir in the boiled eggs to prevent breakage.
Season with bouillon powder, salt, and crayfish, then reduce heat to low.
Allow the stew to simmer until palm oil floats to the top and the pepper sauce changes from green to brown.
Turn off the heat and let the stew rest for at least 5 minutes before serving.

Serving Suggestions

Best paired with Ofada rice or plain white rice.
Also delicious with boiled yam for a satisfying alternative.

Storage Tips

Refrigerate: Store in an airtight container and refrigerate for up to 5 days.
Freeze: For longer storage, freeze Ayamase (without eggs) for up to 6 months.
Extra Palm Oil: If you bleach more palm oil than needed, store it in a bottle or freezer for future use.