Step by Step to Cooking Ayamase

    

Step by Step

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
Ingredients:

• 4 Large green pepper
• 6 Green rodo ( scotch bonnet)
• 1 large Onion (preferably the purple one)
• 1 measuring cups of Palm oil
• Knorr cube
• Assorted meats
• Locust beans (Iru)
• Salt to taste

Utensils

• Pot
•  Chopping board
• Wooden spoon

Lets begin, shall we
INSTRUCTIONS:
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.

  
Once the beef is cooked, cut the green pepper and green rodo into small pieces and put into the blender and blend. Blend roughly. That is beauty of the stew. 
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. It’s will make it take longer to fry and incorporate all the ingredients.

 Or

Or alternatively, roast the peppers in the oven and then blend with the beef stock,. This method saves times and gas. I usually roast the peppers for my ofada sauce not Ayamase   

 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, theme at will not be hard, it will soften once you start the cooking/frying of the pepper 

1st Stage  

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!