Ayamase
(ah-yah-MAH-shay)
The Sunday Rice Tradition
Pulse the green habaneros in the food processor, heat the bleached palm oil in a heavy Dutch oven, and listen as the oil hisses when the mash hits the fat. Traditionally, this stew requires bleaching palm oil until it threatens to smoke out the entire neighborhood—a perilous endeavor in an American suburb. We bypass the hazard with a modern diaspora trick: violently roasting the green peppers before they hit the pot. It delivers all the earthy funk of fermented iru and the fiery punch of the habaneros without calling the fire department. Turn on the exhaust fan, drop the heat to medium-low, and let the stew fry until the oil rises to the top.
Before you start
Pre-cook the beef and build your stock.
In a medium pot, combine the beef chuck, half of one chopped onion, one bouillon cube, and a pinch of salt. Add just enough water to cover the meat. Simmer for 30 to 40 minutes until tender, then reserve exactly 1 cup of the resulting meat stock for the stew.
Ingredients
- green bell peppers6 large
- green habanero peppers4 med
- yellow onions2 large
- beef chuck1 1/2 lb
- eggs6 large
- unrefined palm oil1 cup
- iru3 tbsp
- ground crayfish powder2 tbsp
- beef bouillon cubes2 med
- kosher salt1/2 tsp
Method
- 01
Roast the peppers and onions to safely build smoky depth.
Preheat your oven to 425°F. Spread the green bell peppers, habaneros, and the remaining one and a half chopped onions on a foil-lined baking sheet. Roast for 20 to 25 minutes until the peppers soften and develop heavy black, blistered spots. This evaporates excess water and imparts the smoky flavor traditional to Ayamase, completely bypassing the hazardous process of bleaching palm oil in your kitchen.
- 02
Pulse the roasted vegetables into a coarse mash.
Let the roasted vegetables cool slightly, then transfer them to a food processor. Pulse the machine repeatedly until you achieve a coarse, textured mash. If you blend it into a smooth puree, you're making ketchup, not stew.
- 03
Fry the locust beans in the warm palm oil.
Place a heavy-bottomed pot over medium-low heat and pour in the unrefined palm oil. Let it melt and heat gently for 3 to 5 minutes without letting it smoke. Add the rinsed iru and fry for 2 to 3 minutes. The aroma that fills your kitchen right now is the undisputed foundation of authentic Yoruba cooking.
- 04
Fry the coarse pepper blend.
Pour the coarsely blended pepper mixture into the hot oil and stir well. Because you pre-roasted the peppers, they will fry immediately. Stir in the ground crayfish and the remaining bouillon cube. Cook uncovered on medium heat for 10 to 15 minutes, stirring frequently, until the oil begins to bubble up and float on top of the sauce.
- 05
Marry the meat and the stew.
Stir the pre-cooked beef and the reserved 1 cup of meat stock into the pot. Reduce the heat to low, cover, and let the stew simmer for 10 minutes. Watch the color deepen from bright green to a rich, dark olive-brown.
- 06
Score the eggs and finish the stew.
Make shallow slits around the sides of the hard-boiled eggs with a paring knife and gently fold them into the stew. Let them bathe in the sauce for a final 5 minutes off the heat so they absorb the rich flavors. Ayamase always tastes better when it has had 15 minutes to rest.
Notes
Sourcing the real deal.
You can't fake iru (fermented locust beans) or unrefined palm oil. Head to your local African market to find them; they are the umami engine and the lifeblood of this stew, respectively.
The rice matters.
This stew is traditionally served with Ofada rice, an unpolished short-grain variety with a distinctive fermented aroma. If you can't source it, a high-quality brown rice replicates its chewy texture perfectly.
From Cook Nigerian in America.