Make this amazing ayamase that’s loved across Nigeria! This special green pepper stew is packed with meat, fish, and bold flavours. Perfect with rice, bread, or any Nigerian swallow. Rich, spicy, and absolutely delicious.
What You Need
Fresh Items:
- 4 green bell peppers
- 3 scotch bonnet peppers
- 2 medium onions
- 3 hard-boiled eggs
Proteins:
- 200g stockfish
- 100g dried fish
- 200g ponmo (cow skin)
- 200g assorted meat (cow tripe, cow foot)
Flavour Makers:
- 2 tablespoons locust beans (iru)
- 1/4 cup ground crayfish
- 300ml palm oil
- 2 stock cubes
- Salt to taste
Simple Steps
Start: Blend Everything (10 minutes)
- Blend peppers: Put green peppers, scotch bonnets, and onions in blender
- Blend smooth: Mix until completely smooth
- Clean blender: Rinse well
- Blend rough: Mix locust beans and crayfish roughly (keep chunky)
Next: Cook the Proteins (30 minutes)
- Season meat: Put all meat and fish in pot with stock cubes and salt
- Add water: Cover with water
- Cook well: Boil until everything is tender
- Set aside: Keep meat and save some cooking water
Then: Make the Base (20 minutes)
- Heat palm oil: In large pot until clear and hot
- Add pepper blend: Pour in blended peppers
- Fry dry: Cook until all water is gone (very important!)
- Add crayfish mix: Stir in locust beans and crayfish blend
- Fry more: Cook for 5 minutes
Finally: Bring Together (10 minutes)
- Add proteins: Put in all cooked meat and fish
- Mix well: Stir everything together
- Add eggs: Include hard-boiled eggs
- Season: Taste and add salt if needed
- Simmer: Cook for 5 minutes and serve
Smart Tips
Dry the peppers: Fry until no water is left – this makes ayamase special Use palm oil: The colour is important for authentic taste Don’t rush: Take time to cook peppers properly Save cooking water: Add if stew gets too thick
Perfect With
- Rice dishes: White rice, fried rice, jollof rice
- Bread: Agege bread or any soft bread
- Swallows: Eba, pounded yam, amala
- Alone: As a hearty soup with the eggs and meat
Keep Fresh
Best hot: Serve immediately while steaming Store: In fridge for up to 4 days Reheat: Warm gently, add water if too thick Gets better: Tastes even better the next day
Why Make This
Ayamase is Nigeria’s designer stew – special, rich, and full of protein. It’s perfect for weekend cooking or when you want to impress family and friends with authentic Nigerian flavours.
Total Time: 1 hour 10 minutes | Serves: 4-6 people | Level: Easy
This easy ayamase recipe brings authentic Nigerian designer stew to your kitchen with simple steps and amazing results!
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