HOW TO MAKE AYAMASE STEW | DESIGNER STEW RECIPE

Hey foodies, today on Bukie's Kitchen Muse, we will be trying out one of the most popular stews in Nigeria called the Ayamase Stew. So fun fact about Ayamase: According to legend (my friends story), the Ayamase stew actually originates from the town of Ikenne, Ogun State - a town also popular for being the home town of the late Obafemi Awolowo. For years one of the most popular buka in Ikenne was owned by a lady known as Madam Ayamase. People would come from far and wide just to have a taste of her amazing stew and over the years the legend of both the lady and her stew grew into what it is today.

It's important to note also that Ayamase is very similar to Ofada. They are generally within the same taste register bracket and the method of preparation is very similar. One major difference between the stews, however, is the type of bell peppers that are used. For Ayamase green peppers are used while red peppers are used in the case of Ofada.

Now that I've gotten that out of the way, here is how to cook an authentic Ayamase Stew. Hope you all try it sometime. xoxo

Preparation Time: 45 Minutes
Cooking Time: 20 Minutes
Total Time: 1Hour 5 Minutes

Serves: 8

INGREDIENTS

14 Small size Green Tatase
4 Medium size Green Fresh Pepper
1 Big size Onion (to blend with peppers & some chopped)
1 Cup Bleached Palm Oil
400g Bite size Assorted Meats (Beef, Shaki, Pomo)
2 tbsp Ground Crayfish
2 tbsp Locust Beans (Iru)
2 Bullion Cubes
A Pinch of Salt