okay, so today, let’s make some Ayamase.

Background: Ayamase is a Nigerian stew (from the West) made with bleached palm-oil, assorted meats, assorted fish, locust beans and a mix of seasonings.

Now, let’s get this started!

step 1: wash and boil your meat.

season with curry, thyme, red pepper, salt, maggi, ginger puree(powder), and garlic powder(you can add others)

don’t add any water to start.

The meat will create its own stock.

while our meat is boiling, we’ll bleach the palmoil.

cover, and leave on high heat for about 5 mins.

next, add a cup of water to your boiling meat.

cover and leave to boil.

reduce to medium heat. (DO NOT OPEN THE POT)

PROGRESS WE LOVE TO SEE

add another cup of water (only when the stock looks like it’s drying up).

if you’re adding eggs.

Rinse your eggs and add to your boiling meat.

turn the stove off and leave palm oil to cool.

DO NOT OPEN THE POT

don’t forget to check on your meat. Add more water if needed(stock is drying up).

next step: blend your peppers(you can choose your choice(s) of green peppers, you can also add some touch of red pepper maybe chili) and red onion.

Pour blended pepper in a pot and boil to remove excess water.

Take the eggs out, add a cup of water and continue boiling (we want soft meat, cannot be fighting battles).

tip: to give my eggs that ‘eyin to mu ta (egg that has been soaked in stew)’ look/flavor.

I let it sit in meat stock for a while.
I basically take a few scoops of meat stock from the boiling meat for this.

we’re done boiling the meat!

seperate the meat from stock (save stock for later use)

oya, let’s make our stew