Nigerian Ayamase Stew
A vibrant green pepper stew from Lagos, spiked with scotch bonnet heat and simmered with mixed proteins and tomatoes. Rich, aromatic, and deeply satisfying—perfect over rice.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 3 whole Green bell peppers
- 1 whole Scotch bonnet pepper
- 1.5 lb Chicken thighs and beef chuck, cubed
- 1 can (14 oz) Canned crushed tomatoes
- 1 whole Onion, halved
- 3 tbsp Olive oil
- 1 pinch Salt and black pepper to taste
Instructions
- 1
Roughly chop green peppers and scotch bonnet. Remove seeds from bonnet if you want less heat.
- 2
Blend peppers with 1/2 cup water until very smooth. Set the green paste aside.
- 3
Heat oil in a large pot over medium-high until it shimmers, about 1 minute.
- 4
Add meat and halved onion. Brown without stirring for 3 minutes, then break up and stir until no pink shows, about 5 minutes total.
- 5
Stir in the green pepper paste. Cook for 2 minutes until fragrant and darkened slightly.
- 6
Add crushed tomatoes and 1 cup water. Bring to a boil, then lower heat and simmer uncovered for 25 minutes until meat is tender.
- 7
Taste and season with salt and black pepper. Remove onion half if desired.
- 8
Serve hot over white rice with extra sauce spooned over.
Tools you’ll need
- blender or food processor
- large heavy-bottomed pot (5-quart)
- wooden spoon
- knife and cutting board
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