Ayamase
Obe Dudu·(oh-bay doo-doo)
The Sunday Rice Tradition
To those who know it, the scent of bleaching palm oil and frying locust beans is a profound olfactory trigger—a beacon signaling a lavish Sunday dinner. Originating from the genius of Mrs. Felicia Adesina in Ogun State, this fierce designer stew relies on an uncompromising trinity of intensely green peppers, earthy iru, and smoky oil. But achieving that canonical depth traditionally means smoking out an American suburban kitchen. Enter the diaspora's secret weapon: blistering the peppers in a hot oven first to forge that legendary smoky depth and evaporate the water, sidestepping the hazardous fumes entirely. It’s unapologetically authentic, deeply comforting, and tastes exactly like home.
Before you start
Boil the eggs in advance.
Having the eggs hard-boiled, peeled, and ready to go keeps the weeknight cooking process smooth.
Ingredients
- green bell peppers6 large
- green habanero peppers3 med
- yellow onions3 large
- beef chuck1 1/2 lb
- honeycomb tripe1/2 lb
- eggs6 large
- unrefined palm oil1 cup
- iru (fermented locust beans)3 tbsp
- ground crayfish powder2 tbsp
- beef bouillon cubes2 med
- kosher saltto taste
Method
- 01
In a medium pot, combine the beef, tripe, half of a chopped onion, one bouillon cube, and a pinch of salt with just enough water to cover, simmering for 30 to 40 minutes until tender.
Reserve exactly 1 cup of this rich meat stock for the stew.
- 02
Preheat the oven to 425°F and roast the green bell peppers, habaneros, and two chopped onions on a foil-lined baking sheet for 20 to 25 minutes.
You want them softened with charred, black spots to evaporate excess water and impart a smoky flavor, entirely bypassing the need to violently bleach the palm oil.
- 03
Transfer the slightly cooled roasted vegetables to a food processor and pulse repeatedly.
You are looking for a coarse, textured mash, absolutely not a smooth purée.
- 04
Melt the palm oil gently in a heavy-bottomed pot over medium-low heat for 3 to 5 minutes, ensuring it does not smoke, then add the rinsed iru and the remaining half of a chopped onion.
Fry for 2 to 3 minutes to release the aromatic bedrock of Yoruba cooking.
- 05
Pour the coarsely blended pepper mixture into the hot oil, stirring well, and add the ground crayfish and the remaining bouillon cube.
Cook uncovered on medium heat for 10 to 15 minutes, stirring frequently, until the oil bubbles up and floats on top of the dark green sauce.
- 06
Stir in the cooked beef, tripe, and the reserved cup of meat stock, reduce the heat to low, cover, and let simmer for 10 minutes.
The color will deepen from bright green to a rich, dark olive-brown.
- 07
Score the hard-boiled eggs with a paring knife, gently stir them into the stew for the final 5 minutes, then turn off the heat and let the dish rest for 15 minutes before serving.
Notes
Pair with Ofada rice.
Traditionally served with Ofada, a short-grain, unpolished Nigerian rice. High-quality brown rice or parboiled long-grain white rice makes a fine substitute.
From Cook Nigerian in America.