Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew

Red Ayamase Stew

Happy New Month to Y’all! It’s the third of the year may we all have cause to laugh this month and forever, wishing Y’all a miracle dripping month and beyond! Follow your dreams and never give up, keep pushing and it will end in praise.

The first recipe of the month is red ayamase stew, I had posted ayamase stew before Green ayamase stew so this version is the red version of the ayamase stew. Ayamase is one of my favorites stew even if I don’t have ofada rice I eat it with other rice which is also go well with the stew.

Red Ayamase stew is basically made from red bell peppers, this red ayamase stew recipe is not spicy even though I used six habaneros because the habanero/rodo that I have access to is not as spicy as the ones back home. The proteins I used was hard boiled eggs, gizzard, and ponmo.

For this red ayamase stew, you can use any proteins of your choice make sure you adjust the habanero/rodo to your level of heat tolerance. This red ayamase stew is a very delicious stew and I hope you would make it and enjoy it as we did. I had posted different types of stew before on this blog and I will link some below.

You might want to try;

Nigerian chicken Stew

Green Ayamase stew

Mackerel Fish Stew

Gizzard Stew Recipe

Spicy Fried Stew

Fried Fish Palm Oil Stew

Nigerian Turkey Stew

5 from 2 votes
Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Keyword: Red Ayamase Stew
Ingredients
  • 6 Big Red bell peppers
  • 6 Habanero/Rodo (use more or less)
  • 1 Big Onion (or 2 Small onions)
  • 2 Tablespoons Locust beans/Iru (use more or less)
  • 1.5 Tablespoons Ground crayfish
  • 1 Cup Palm oil (you can use more)
  • Protein (Your choice)
  • 5 Boiled eggs (use more or less)
  • Seasoning bouillon powder or cube
  • Salt
Instructions
  1. Boil the proteins you're using, in this case, I used gizzard, eggs, and ponmo and the gizzard was boiled with thyme, curry, seasoning bouillon powder, salt to taste and it was slightly grilled. I reserved about half of the stock from the gizzard. So depending on your choice of protein you can grill or fry. You can also use precooked protein.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  2. Clean the pepper, and blend coarsely with one onion if you're using small onions if you're using a big onion use half of the onion. Please adjust the habanero/rodo to suit your preference, the rodo here is not as hot as the ones back home.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  3. I used a food processor but the peppers could blend with a blender or grater. Also, rinse the locust beans/iru and set aside.

  4. Over medium-low heat bleach the palm oil in a pot, cover the pot and allow to the palm oil to bleach not smoking hot, please be careful. Make sure you bleach the oil on low heat.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  5. Chop the remaining onion and add to the bleached oil. Stir and allow the onion to fry until it's caramelized about 10 minutes. Add the ground crayfish and locust beans/iru and continue to fry make sure you're stirring to avoid burning.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  6. Pour in the blended pepper mixture and stir. Allow the pepper to fry until the pepper is reduced or thickens about 10-15 minutes depending on how much liquid you added when blending. I didn't add any and mine took about 1o minutes.

  7. Add the ponmon, and gizzard or any protein you're using. Season with seasoning bouillon powder/cube and salt. Add the broth/water to loosen the pepper and allow the protein to absorb the pepper. Continue to cook for about 5 minutes.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  8. Add the hard boiled eggs and gently combine. and let it cook for about 3-5 minutes. Check the seasoning and readjust if necessary. if you need to fry more you can the more you fry the more flavor you get.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  9. serve and enjoy!

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  10. It was served with Ofada rice, beans, plantains.

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew
  11. Enjoy!

    Ayamase stew, Red ayamase stew, Ofada rice stew, Ofada stew, Nigerian Ayamase stew

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7 thoughts on “Red Ayamase Stew”

  1. Pingback: Peppered Giz-Dodo with Shrimps - Aliyah's Recipes and Tips

  2. Thank you very for the recipe. i prefer the red ayamase to the green one.You are doing a great job God bless you.


  3. Thank you so much for this recipe ma. I tried it and it tasted way better than the recipes I tried before. Everyone loved it, I’m making another pot tomorrow . You’re doing a very good job.

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