A quick and easy way to cook mouth watering, tantalising & out of this world Ayamase stew.

Ingredients

Green Bell Peppers

Green/Yellow Scotch Bonnet

Onions

Seasonings

Palm Oil

Protein (Goat Meat, Cow Foot etc.)

Recipe

Prepare your protein; season and boil the goat meat/beef/chicken. Add cow foot (bokoto), shaki (tripe) and any other part you prefer. For a more rustic flavour you may want to air fry your meat (to crisp a bit); note: this is not necessary, it does however allow for a more flavour infused stew. Hard boiled eggs are an option, but it is a common feature in the more traditional rustic versions. Keep meat stock for later.

Prepare seasoning; iru (locust beans), ground crayfish and crayfish bouillon cubes (use any seasoning of your choice).

Chop 1 medium sized onion and keep to the side.

Blend green peppers, scotch bonnet pepper (Green/Red/Yellow) and onions; (8 green peppers add scotch bonnet to taste & 1 medium size onion). You have the option to blend to a smooth paste or keep it a bit coarse. I prefer to coarsely blend as it cooks quicker has a more rustic feel.

Drain pepper blend using a mesh cloth or strainer, this helps to reduce the cooking time. You can also cook your bended pepper down to get rid of the excess water; this does take a bit longer.

Bleach/Blanch oil – In a well ventilated area pour a good sized amount of oil into a clean dry pot and heat on low until the palm oil starts to look opaque and all bubbles are cleared. Do not leave pot unattended and never blanc/bleach oil on high heat!!!

Allow the oil to cool down and slowly fry (sauté) the chopped onions along with the iru; fry on low to medium heat for 4-5 minutes constantly stirring until onions caramelise.

Pour in the green pepper blend with the meat stock, cray fish and any other seasonings. Cook for 15-20 minutes on a medium high heat stirring frequently, do not leave pot unattended and adjust heat to ensure it does not burn.

Turn down the heat to pour the meat into the stew; this minimises the risk of splashes. Stir in the meat and gently bring the sauce back up to a simmer on low to medium heat for a further 7-10 minutes, incorporate the hard boiled eggs and simmer on low for a further 5 minutes.

Congratulations!!! Your Ayamase is cooked and ready to eat!!! Pair this with any rice dish of your choice for a truly delicious meal.

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