Ayamase (Ofada Stew) with Lean Assorted Protein

How to Make It

1. 1

   Clean and Parboil the Assorted Meats

   Wash lean beef, tripe, and liver separately. Rub tripe with coarse salt and lime juice, scrub vigorously, then rinse under cold running water. Place beef and tripe in a pot with minced garlic, grated ginger, half the sliced onion, ehuru, and 200ml of low-sodium stock. Season minimally with salt. Bring to a boil, reduce heat and simmer for 40–45 minutes until tripe is tender. Add liver in the last 10 minutes of parboiling only — it cooks quickly. Remove all meats, reserve the stock, and set aside.

   Tip: Parboiling meats in seasoned stock instead of water adds flavour without excess sodium. Never overcook the liver — it becomes grainy and loses its iron-rich nutrients.
2. 2

   Roast and Blend the Pepper Base

   Combine green and red tatashe, scotch bonnet, shombo, and remaining onion. Dry-roast them in a wide pan or under a grill on medium-high heat for 10–12 minutes, turning occasionally, until slightly charred on the outside. This roasting step is the signature of authentic Ayamase — it creates that distinctive smoky depth. Allow to cool slightly, then blend coarsely. Do not blend to a smooth paste; a slightly chunky texture gives better mouthfeel and retains more fibre.

   Tip: The charring of the peppers is what separates Ayamase from ordinary green pepper stew. Do not skip this step.
3. 3

   Bleach the Palm Oil

   Heat palm oil in a heavy-bottomed pot over medium-high heat for 5–7 minutes with the lid off until it lightens in colour and loses its raw smell — this is called 'bleaching.' Reduce heat immediately to medium-low. Do not over-bleach as this degrades the carotenoids (vitamin A precursors). The oil should be a golden-amber colour, not black.

   Tip: For clients managing high cholesterol, you may reduce palm oil to 45ml and supplement with 15ml of extra virgin olive oil added after cooking to preserve its heart-healthy polyphenols.
4. 4

   Build the Stew Base

   Add the remaining sliced onion to the bleached palm oil and sauté for 2–3 minutes until translucent. Add the iru (fermented locust beans) and stir-fry for 1 minute to release its aroma. Pour in the blended roasted pepper mixture carefully — it will splutter. Stir well, increase heat to medium, and fry the pepper base for 15–18 minutes, stirring frequently, until the oil rises to the top and the raw pepper smell is completely gone. This frying stage is essential for digestibility.

   Tip: Properly frying the pepper base prevents a raw, acidic taste and reduces compounds that can irritate sensitive guts.
5. 5

   Add Proteins and Finish the Stew

   Add the parboiled beef and tripe into the fried pepper base. Stir to coat all meats evenly. Add ground crayfish, the remaining 100ml of reserved meat stock, and the low-sodium bouillon cube if using. Stir well, cover, and allow to simmer on low heat for 10 minutes. Add the parboiled liver and chopped uziza leaves, stir gently, and cook uncovered for a final 5 minutes. Taste and adjust seasoning minimally.

   Tip: Adding uziza leaves at the end preserves their volatile anti-inflammatory oils and prevents them from turning bitter.
6. 6

   Rest and Serve

   Turn off the heat and allow the stew to rest for 5 minutes — the flavours continue to develop. Serve hot alongside ofada rice, brown rice, or boiled unripe plantain for a lower-glycaemic pairing. For weight-management clients, serve with cauliflower rice or extra steamed vegetables.

   Tip: Ayamase tastes significantly better the next day as the flavours mature. It is ideal for meal prep — store in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 weeks.