I looooooooooooooove this stew and I have no idea why, it just tastes so nice and so spicy, which I just love. This is a nigerian stew from Ogun State, have heard my mum talking about it, but I am not 100% sure. I helped one of my big brothers in making it, so this is his method, shout out to Ben (Dboiz) one hell of a cook :D.
10 large green bell peppers ( depending on the quantity you want to make)
5 green or red scotch bonnet
15-20 pieces of assorted meat: cow leg, beef, shaki
1/2 cup Vegetable Oil
1 tbsp seasoning
1 tbsp Spicy seasoning
1 tbsp crushed red pepper
1 tsbp red pepper powder
3 Maggi cubes
1 tbsp of locust beans (Iru) you dont have to add this if you dont want it, I like it with Iru.
- cut meat into small pieces and rinse the meat
- add to a pot, add seasoning chopped onion 1/2 a cup of water depending on the quantity of meat and stir so the seasoning soaks into the meat and let it boil for about 30 minutes, do check in-between
- Cut up the green bell peppers into pieces and in small batches, blend green bell peppers, onion and scotch bonnet peppers (you want to blend in small batches as you don’t want a smooth consistency, it should be somewhat chunky).
- In another pot, add oil and let it heat over medium heat. Let oil get smoking hot. Add blended peppers. Let boil for 30 minutes over medium heat and add the 1tsp of locust beans.
- Meat should be soft now, now preheat the oven to 400 degrees, layer a baking tray with foil and add a little cooking oil and pour the meat into the tray, spread them out and put in to oven for 15 minutes
- Take the tray out of the oven and add to the stew and stir in and let it boil for some minutes, taste to check the seasoning is ok, and also it should not be watery.
- If everything is fine let it cook for 5 more minutes then turn off the heat
and there should be your ayamashe ready and serve with White Rice. I added sweet corn to the rice and boiled egg to the stew, with plantain. Thats what I call a meal 🙂