How to make Ayamase stew

This recipe is a very delicious and spicy meal that is mostly eaten with rice.

Ayamase stew is a local Yoruba stew that has green peppers has its major ingredients filled with all kind of protein ranging from beef, tripe, cow skin, boiled egg, chicken and many more.

50 minutes

Main Dish

Local Dish

Stewing

3 servings

1 large green bell pepper

8-10 green scotch bonnet peppers

2 small onions

6 medium pieces of beef

3 medium pieces of beef tripe

4 medium pieces of cow skin

3 pieces of cow foot

1.5 cooking spoons of palm oil

Seasoning

Salt

Dry pepper

1 teaspoon of iru (fermented locust beans)

Season your meats with salt, pepper, stock cube and onions and bring to boil. I would suggest boiling the cow foot separately or in a pressure cooker as that takes longer to boil than the rest of your meats.
Once they are soft, cut into smaller pieces and fry and set aside. I would advise against frying the cow leg and skin as those don’t react well with the oil.
Blend your peppers coarsely and bring to boil till the excess water dries up.
Heat your palm oil on low heat till the redness of the oil disappears and it becomes clear or looks like groundnut oil. This may take up to 30 minutes as you may have to take it off the stove several times so as not to over smoke your house.
Once the oil is bleached, chop your onions and fry in the hot oil then add your blended peppers and fry for 10- 15 minutes. Reduce the heat to medium so as to allow it fry well.
Add any left over stock if there was any and continue to cook. Let the mixture fry till it’s almost blackened then season with salt, pepper and stock cubes or whatever other seasoning you desire.
Add the iru (fermented locust beans) and stir in.
Lastly, add your meats and stir in. Allow to simmer for 5 minutes and switch off the heat.

Your Ayamase stew is ready! Serve with white rice, ofada Rice or wild rice or any carbohydrate of your choice.

Tags: Ayamase stew chicken Stew Yoruba