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I've been perfecting my ayamase stew for years, and I'm thrilled to share this mouthwatering Nigerian delight with you. This spicy, flavorful dish bursts with the richness of palm oil and the kick of scotch bonnets. My secret? Blending green bell peppers for a smooth, vibrant sauce that coats tender, pre-cooked meats. It's a crowd-pleaser that'll transport your taste buds straight to West Africa. Trust me, once you try this recipe, you'll be hooked on its irresistible combination of heat and savory goodness.
Ingredients for Delicious Ayamase Stew
- Green bell peppers: Adds a vibrant color and a subtle sweetness to the stew, balancing the heat from the scotch bonnets.
- Scotch bonnets: Infuses the stew with a fiery kick and intense flavor, essential for the authentic heat in the dish.
- Palm oil: Provides a rich and distinct flavor, enhancing the overall taste and authenticity of the ayamase stew.
- Assorted meats: Brings depth and variety to the stew, offering different textures and flavors in every bite.
- Onions: Adds a savory sweetness and depth of flavor, complementing the heat from the peppers and spices.
- Ground crayfish: Introduces a unique umami flavor, enriching the stew with a depth of taste and aroma.
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Essential Tools and Equipment for Making Ayamase Stew
- Blender: Essential for blending the green bell peppers and scotch bonnets into a smooth mixture.
- Pot: Needed for heating the palm oil and cooking the stew with the blended pepper mixture and assorted meats.
Ayamase Stew Recipe
Equipment
- Blender
- Pot
- Spoon
Ingredients:
Main Ingredients
- 6 pieces Green bell peppers
- 4 pieces Scotch bonnets
- 1 cup Palm oil
- 1 pound Assorted meats (beef, tripe, etc.) pre-cooked
- 2 pieces Onions chopped
- 2 tablespoons Ground crayfish
- to taste Salt
- to taste Seasoning cubes
Read more: Tibs Stew Recipe
Instructions:
- Blend the green bell peppers and scotch bonnets until smooth.
- Heat the palm oil in a pot until it changes color.
- Add the chopped onions and fry until translucent.
- Pour in the blended pepper mixture and cook for 20 minutes.
- Add the pre-cooked assorted meats, ground crayfish, salt, and seasoning cubes.
- Simmer for another 30 minutes until the oil floats to the top.
Notes:
Nutrition value:
Keywords:
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Tips for Making Ayamase Stew Ahead of Time and Storing
Make Ahead Instructions
- Cook the ayamase stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Portion the cooled ayamase stew into freezer-safe containers.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
Adding a small amount of unsweetened cocoa powder to the ayamase stew can enhance the depth of flavor and give it a rich, earthy undertone.
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