Ayamashe (Ofada Stew)

Ayamashe (Ofada Stew)

Servings

6

Prep

25 min

Cook

20 min

Ingredients

Green bell peppers 6
Habanero peppers (Scotch bonnet peppers) 2
Onion 1 medium
Knorr bouillion seasoning 1 tbsp
Salt 1 tbsp
Palm Oil 1 cup
Ground dry crayfish (optional) 1 tbsp
Boiled eggs (optional) 2
Cooked meats/ dry fish (optional) 1 cup
One green bell pepper contains over 150% of your recommended daily intake of vitamin C!

One green bell pepper, also contains the following significant amounts of your recommended daily intake:

Potassium: 6%
Dietary fibre: 8%
Vitamin: 9%

Reread that information a couple of times, and let it sink in. Green bell peppers are so nutritious, yet, traditionally, we cook and cook and overcook the peppers and destroy a lot of the nutrients. The first time, I made this dish, I forgot I was supposed to boil the pepper mix till it loses all the water and turns brown, before then frying it. I have seen some other methods where people strain the pepper mix so that the bulk of the blended peppers is left, and the water is drained out to ensure that it has a thick consistency. However, as we all know, vitamin C is water soluble, and I’m sure a large chunk of the vitamin C is lost in that strained liquid. So, I barely cook my ayamashe for up to 10 minutes now.

At first, I was reluctant to share this, but hey, it’s 2016 and Dooney’s Kitchen has been encouraging us to redefine Nigerian cooking. Cooking the ayamashe for a shorter period of time doesn’t affect the original taste. Bleaching the palm oil, and the green peppers themselves give us the unique taste we all love.

Nutrition facts obtained here.

Prep Steps 🙁

  1. Add the 1 cup of palm oil to the pot with the heat on high and cover with a tight lid. Let it heat up for about 5 mins. You will see a white smoke form above the oil as it heats up. The oil will go from a bright thick red to a dark oil. This process is known as bleaching the palm oil.
  2. Note: Palm Oil has a very pungent choking smell when very hot and this is why I say to keep it covered. The steps I will show help you avoid the choking.

  3. After heating up the oil, take the pot outside, and then open the pot very slightly. It will allow the smoke escape and the oil to cool down. I have found this works very well during winter.
  4. Allowing the bleached oil cool down!

  5. While the oil is cooling down, blend the green peppers, onion and habanero peppers. You can increase the habanero peppers to 3 or 4 if you want the ayamashe spicy(hot).
  6. Blended green peppers

  7. If you would like to add boiled eggs, boil them now. If you have any cooked meats or dry fish you’d like to add as well, get it ready now.
  8. Completing the ayamashe

  9. The rest of my process is quick and simple. I bring the oil back in. Turn the heat to medium and after about 2 mins, I add everything in. The green pepper blend, the eggs, the meats, ground crayfish, salt, bouillon seasoning and I cover the pot and let it cook. In this example, I used some dry fish, eggs, cow tripe and some heart.
  10. Combining the Ayamashe ingredients!

  11. I cover the pot and let everything cook for about 10 minutes, or till it comes to a ‘boil’. And that’s it! Done!
  12. Serve over a bed of rice. If you try this recipe, tag us on Instagram or leave a comment below!

    Ayamashe served!

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