How To Make Ayamase Stew

ayamase stew

Step by step on how to make the most delicious Ayamase stew aka Ofada sauce

Ad Tegbe f'OyoSouth
Ad Tegbe f’OyoSouth

Excited, right? yes, this is totally worth it. This article will teach you step by step on how to cook delicious yummy Yoruba fried stew popularly called Ayamase.

In Nigeria, especially the South West, this stew is popular and best enjoyed with locally harvested white Rice called Ofada. It’s typically made with Palm Oil.


  • 5 large green bell peppers  (Green Tatashe)
  • 1 large red onion (Albasa) (Divided)- Thinly chop half
  • 3 Scotch Bonnet peppers  (Ata Rodo )
  • 1 cup each –  boiled Goat meat, shaki and Ponmon  (chopped into small pieces)
  • 4 boiled eggs – optional
  • 6 Tablespoons locust beans (Iru) (Divided)
  • 1 1/2 cups palm oil
  • 3 cubes maggi
  • Salt to taste


  • In a blender, combine the peppers, half locust beans and half onion. Blend until almost smooth
  • Pour the blended pepper mix into a strainer (ase)  and let excess water drain out
  • Set another large pot with a tight fitting lead on medium heat, add in the palm oil. Bleach the oil for 5-10 minutes. Just until the oil changes to a lighter color
  • Return the oil to high heat, add in the chopped onion and left over locust beans. fry until the onion is a bit golden
  • Add in the parboiled meat and fry until lightly browned (Stir often so the meat doesn’t stick or burn)
  • Add in the pepper mix, eggs,  salt and maggi. Stir to combine
  • Decrease the heat to low-medium, cook the sauce until oil floats to the top (45 minutes to 1 hour depending on your stove)
  • Remove and discard the excess oil before serving, the point of using lots of oil is to help the sauce fry. Enjoy!


Nigerian Analytic Journalist, Tech Enthusiast, Food Business Owner, Learner, Giver, Teacher


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