This stew has the ability to make the cold go away! No jokes. I feel this sense of joy when I know there is Ayamase at a party… Provided it is done right. Lol.
It s fairly easy to make and also very easy to get wrong. The trick is in the bleaching of the palm oil. If it is bleached right, you will get the desired taste, if not all you’ll be left with is green pepper and raw palm oil. 😞😕
Ok let’s get stared shall we
Prep time: 15 minutes
Cooking time: 1:45 minutes
- 6 Large green pepper
- 6 Green rodo ( scotch bonnet)
- 1 large Onion (preferably the purple one)
- 2 measuring cups of Palm oil
- Knorr cube
- Assorted meats
- 1/2 a cup of Locust beans (Iru)
- 4 booked eggs
- Salt to taste
- Chopping board
- Wooden spoon
Lets begin, shall we
In a medium sized pot, add assorted meats and Season with salt and knorr. Also add sliced onions. Pour water and cover to cook for about 1 hour and 15 minutes or preferably until the beef is soft enough to chew.
Next step can be done with either step(s) provided. Just choose which step you prefer. You will still get the same result.
Cut the green pepper and green rodo into small pieces and put into the blender and blend. Blend roughly
Pour the blended pepper into pot, add the stock from the meat and cook together until the water has been reduced from the pepper. Once reduced, Set aside.
This will ensure when to are about to fry the pepper there is no water and oil separation.
Or alternatively, roast the peppers in the oven, once roasted (see picture below)
and then blend with the beef stock,. This method saves times and gas. I usually roast the peppers for my ofada sauce not Ayamase, but I now prefer to use this method now 🙂
Notes on the steps..
Doing this locks in flavour and you also save time of waiting for the water to dry up from the pepper and then later adding the stock whilst cooking, this just means you will keep waiting for the stew to thicken before the frying effect can take place).
Once you have finished either step. Please proceed with the following instructions
Pour palm oil into another pot and bleach. For 11-15minutes. Like I mentioned earlier, this will determine if you get that unique taste or not, because once its bleached right, you can actually smell the Ayamase! Seriously, take note next time 😊
Bleaching will make the palm oil go darker. The picture below is before it was fully bleached
After bleaching, allow it to cool down for 10 minutes
See the colour of the oil? It’s almost like vegetable oil. This is what it looks like after being bleached for 12 minutes
Next add the locust beans (iru) and watch it bubble up, fry for 2 minutes
Next, add chopped red onions (this taste so much better) fry for 2 minutes
Next add the cooked meats and fry for 8 minutes.
Once fried, add the pepper to the oil and fry on low heat for 25 minutes. ( don’t worry, the meats will not be hard, it will soften once you start the cooking/frying of the pepper 😉😉😉
2nd stage (it starts getting darker) 10 minutes into cooking time
3rd stage and final stage (it’s now dark and no trace of green pepper)
After 25 minutes you should see the oil floating and the beef well incorporated with the stew.
I used less oil for mine, but feel free to add more oil to your liking.
turn off the heat and set aside.
Serve with hot rice and plantain and watch your mouth work! Enjoy with ice cold water!
Love Duchess O