Nigerian Ayamase (Ofada Stew) Recipe

In a blender, combine the peppers, half locust beans and half onion. Blend until almost smooth.

Pour the blended pepper mix into a strainer and let excess water drain out.

Set a large pot with a tight fitting lid on medium heat, add in the palm oil. Bleach the oil for 5-10 minutes until it changes to a lighter color.

Add in the chopped onion and leftover locust beans. Fry until the onion is a bit golden.

Add in the parboiled meat and fry until lightly browned, stirring often to prevent sticking.

Add in the pepper mix, eggs, salt, and Maggi. Stir to combine.

Decrease the heat to low-medium, and cook the sauce until oil floats to the top (45 minutes to 1 hour depending on your stove).

Remove and discard the excess oil before serving.

Equipment Needed

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