Ayamase (Green Pepper Stew)

Dive into the vibrant, flavor-packed world of Nigerian cuisine with Ayamase, also known as Green Pepper Stew. This rich and smoky dish is a beloved staple, brimming with bold flavors and unique ingredients like fragrant fermented locust beans (iru), nutty ground crayfish, and tender cuts of assorted meats, including shaki, pomo, and cattle liver. The stew's magic lies in its verdant blend of green bell peppers and fiery habaneros, brought to life in a base of deeply bleached palm oil that creates an irresistibly savory depth. Simmered to perfection with smoky fish and aromatic spices, Ayamase pairs beautifully with fluffy ofada rice or simple white rice, offering a hearty and satisfying meal for any occasion. Master the art of Nigerian cooking with this iconic recipe that’s a true celebration of flavor and tradition.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 10 green bell peppers
• 5 habanero peppers
• 2 onions
• 1 cup palm oil
• 500 g beef
• 1 cup smoked fish
• 500 g assorted meats (shaki, pomo, and cattle liver)
• 2 tablespoons fermented locust beans (iru)
• 2 tablespoons ground crayfish
• 2 bouillon cubes
• 1 teaspoon salt

Directions

Step 1

Begin by cleaning the green bell peppers and habanero peppers. Remove the seeds and roughly chop them into smaller pieces.

Step 2

Peel and chop one onion and set it aside. The second onion will be blended with the peppers.

Step 3

In a blender, combine the chopped green bell peppers, habanero peppers, and the second onion. Blend into a smooth mixture. If necessary, add a small amount of water to aid blending, but avoid too much as a thick paste is desired.

Step 4

In a large pot, heat the cup of palm oil over medium heat until it becomes clear and loses its raw smell. This process is known as bleaching the oil and should be done cautiously to avoid smoking and burning.

Step 5

Once the oil is bleached, reduce the heat and add the chopped onion. Sauté until they are soft and translucent.

Step 6

Add the blended pepper mixture to the pot and increase heat to medium-high. Cook, stirring occasionally, until the mixture has significantly reduced and the oil has separated from the puree. This should take about 20-30 minutes.

Step 7

While the pepper mixture is cooking, prepare the meats. Cut beef and assorted meats into bite-sized pieces.

Step 8

In a separate pot, pre-cook the beef and assorted meats with salted water until tender. Drain and add them to the pepper mixture.

Step 9

Stir in the smoked fish and allow the mixture to cook for another 15 minutes, ensuring everything is well incorporated.

Step 10

Add the fermented locust beans (iru), ground crayfish, bouillon cubes, and salt. Stir thoroughly to combine the flavors well.

Step 11

Allow the stew to simmer on low heat for another 20 minutes, stirring occasionally, to prevent it from burning and to allow flavors to meld.

Step 12

Taste and adjust seasoning if necessary. Serve hot with your choice of side, such as ofada rice or white rice.

Nutrition Facts

Serving size	3114.4 grams (3114.4g)

Amount per serving	% Daily Value*
Calories	4928

Total Fat 363.20g	466%
Saturated Fat 158.50g	793%
Polyunsaturated Fat 3.30g
Cholesterol 2069mg	690%
Sodium 7476mg	325%
Total Carbohydrate 106.50g	39%
Dietary Fiber 31.50g	113%
Total Sugars 53.20g
Protein 323.00g	646%

Vitamin D 63IU	316%
Calcium 401mg	31%
Iron 54mg	302%
Potassium 7344mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 25.9%

Carbs: 8.5%