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Recipe for Ayamase Stew



Ingredients (Serves 2-3 people)

3 green tomatoes

1 large green bell pepper

2 green scotch bonnet peppers

2 small onions

6 medium pieces of beef

4 medium pieces of beef tripe

4 medium pieces of cow skin

4 pieces of cow foot

1.5 cooking spoons of palm oil



Dry pepper

1 teaspoon of iru (fermented locust beans)



Season your meats with salt, pepper, stock cube and onions and bring to boil. I would suggest boiling the cow foot separately or in a pressure cooker as that takes longer to boil than the rest of your meats.

Once they are soft, cut into smaller pieces and fry and set aside. I would advise against frying the cow leg and skin as those don’t react well with the oil.

Blend your tomatoes and peppers and bring to boil till the excess water dries up.

Heat your palm oil on low heat till the redness of the oil disappears and it becomes clear or looks like groundnut oil. This may take several minutes as you may have to take it off the stove several times so as not to over smoke your house.

Once the oil is bleached, chop your onions and fry in the hot oil then add your blended tomatoes and fry for 10- 15 minutes. Reduce the heat to medium so as to allow it fry well. Add any left over stock if there was any and continue to cook. Let the mixture fry till it’s almost blackened then season with salt, pepper and stock cubes or whatever other seasoning you desire.

Add the iru (fermented locust beans) and stir in.

Lastly, add your meats and stir in. Allow to simmer for 5 minutes and serve with White rice/ Ofada Rice/Wild rice or any carbohydrate of your choice.

ayamase stew and white rice


designer stew with rice

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Jollof Rice




Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Afritada Manok





  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste


  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Kedjenou recipe





  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season


  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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