Savour every bite of this bold, flavorful Ayamase (Designer Stew), a rich Nigerian dish made with green bell peppers, scotch bonnets, assorted meats, and boiled eggs. Perfect with ofada or white rice for a hearty dinner.
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Ayamase, also known as designer stew, is an irresistibly rich and savoury Nigerian classic. It's made by gently slow-cooking onions and a bold green pepper blend in bleached palm oil, then seasoned with aromatic locust beans (iru), ground crayfish, salt, and chicken seasoning to deepen the flavour profile. A splash of beef stock adds meaty depth, while fried assorted meats and boiled eggs bring hearty texture and richness to every bite. This popular stew will have everyone raving from the very first spoonful.
Ayamase is usually served with white rice or ofada rice. You can also serve it with moin-moin or buffet-style with Jollof rice or Asun.
Why This Recipe Works
- You'll love making this ayamase recipe as it delivers excellent results every time, thanks to thorough testing and tried-and-true steps.
- Serve ayamase buffet-style with Suya Chicken Wings, Nigerian Fried Rice, and Coconut Jollof Rice.
- It's easy to double or triple the recipe if you're feeding a party-sized crowd.
- You can prepare ayamase ahead of time and reheat it on the stove or in the microwave when you're ready to serve.
Ayamase Ingredients
See the recipe card for full information on ingredients and quantities.
- Green bell peppers: Select ripe fresh green peppers for this ayamase recipe.
- Onions: Use white onions for this ayamase recipe.
- Scotch bonnets: Use green or green and red Scotch bonnets.
- Palm oil: Use good-quality palm oil for the best flavor.
- Ground crayfish: Most Nigerian supermarkets sell ground crayfish but if you don't have any blend your own at home.
- Beef stock: Use beef stock or chicken for the ayamase stew.
- Assorted meat: I use shaki, beef and cowfoot for this recipe. Make sure it is precooked before adding it to the ayamase stew. Start by washing the meat first, then parboil it with salt, onions, thyme, and chicken stock cubes for flavor (optional). Reserve some of the stock for the stew. Then, deep fry the meat for 5-7 minutes or until golden and crispy.
Tips and Substitutions
- Scotch bonnets: Feel free to adjust the heat level of the ayamase by adding less or more Scotch bonnets to the blended mixture.
- Assorted meat: For this ayamase recipe, I use beef, shaki, and cowfoot, but you can use any meat of your choice.
- Eggs: I like adding eggs to ayamase however, you may want to skip them depending on your preference.
How to Make Ayamase
Step 1: Start by bleaching the palm oil. Pour the mixture into a pot, cover it with a lid, and let it simmer on medium heat for about 10 minutes.
Step 2: Once the oil has been bleached, turn off the heat and keep the lid on while it cools completely. This can take around 30 minutes.
Step 3: As it cools, add some eggs to a pot, then add water and boil them for 10-12 minutes, or until fully cooked.
Step 4: Once done, peel and set them aside. You'll need them later.
Step 5: Next, make the pepper mix by adding green bell peppers, two large onions, and a Scotch bonnet to a blender.
Step 6: Blend the mixture until it has a crushed texture, not too smooth and watery.
Step 7: If there is too much liquid, strain it.
Step 8: Once the palm oil is cooled and ready, reheat it on medium heat. Add diced onions and let them sizzle for 2-3 minutes, until fragrant.
Step 9: Stir in the locust bean and ground crayfish, and cook for an additional few minutes to develop those rich flavors.
Step 10: Next, pour in your blended pepper mix. Stir and let it cook for about 5 minutes. Season with Maggi and salt to taste, then add the beef stock. Keep it simmering over medium heat for 20 minutes, stirring occasionally to prevent sticking.
Step 11: Finish it off by adding the fried assorted meat.
Step 12: Add the boiled egg and let everything simmer gently on low heat for 5 minutes, allowing the flavors to come together.
Step 13: Serve this tasty ayamase with fluffy white rice or ofada rice, and a side of plantain. You may also enjoy this Nigerian Abula and Egusi Soup.
Recipe FAQs
Ayamase with a blended green bell peppers, onions and Scotch bonnet mixture, bleached palm oil, beef stock, locust beans, maggi, salt, assorted meat and boiled eggs.
Ayamase has a savory, rich, meaty and spicey taste thanks to the blended green pepper mixture, onions, iru and assorted meat.
Serve ayamase with white rice, ofada and plantain.
Add leftover ayamase to an airtight container and refridgerate for up to 4 days. Reheat ayamase in the microwave.
More Delicious Nigerian Recipes
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Ayamase
Equipment
- Blender
- Pot
Ingredients
- 5 green bell peppers
- 2 large onions
- 3 scotch bonnets
- 1 cup palm oil
- 1 medium onion diced
- 2 tbsps locust beans
- 2 tablespoons of crayfish powder
- 1 cup beef stock
- 500 g of boiled and fried assorted meat shaki, meat, cowfoot etc
- 4-5 boiled eggs
- 1-2 cubes Maggi or Knorr chicken seasoning
- Salt to taste
Instructions
- Start by bleaching the palm oil. Pour the palm oil into a pot and cook on medium heat for ten minutes with the lid on. Then, turn off the heat and leave the pot closed until it cools down completely. This may take up to 30 minutes.
- As the palm oil cools, add eggs and water to a pot and bring to a boil for 10-12 minutes. Peel and set aside for later.
- Next, add green bell peppers, two large onions, and scotch bonnets to a blender. Blend until you achieve an evenly crushed consistency. It should not be smooth or too watery. Option: Strain the mixture to remove excess water, then set it aside.
- Heat the bleached palm oil on medium heat, add the diced onions and cook for 2-3 minutes. Then, add locust bean and ground crayfish. Cook for an additional 2-3 minutes, stirring occasionally.
- Next, add the blended green peppers to the pot, stir and cook for five minutes.
- Then, season with Maggi and salt to taste and pour in beef stock. Stir well and cook over medium heat for 20 minutes, stirring occasionally to prevent the mixture from burning.
- Finally, add the fried assorted meat and boiled eggs, stir, and cook on low for 5 minutes.
- Once done, serve with rice and plantain.
Notes
- Spice Level: Scotch bonnets bring the heat, so feel free to adjust the quantity to suit your spice tolerance. Use more for extra heat, or tone it down with less.
- Meat Choices: My go-to combo includes beef, shaki, and cowfoot, but feel free to swap in your favorite cuts.
- Egg Option: Feel free to leave them out.
Sheneli
This is my favourite rice stew - Thanks for this
Jen Sim
You're welcome!