Green Bell Peppers Stew (Ayamashe/Ofada stew).

As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here.

Love it? Share it!

The Green bell peppers stew is a delicacy common in the western part Nigeria where I grew up. Green bell peppers stew is simply our beloved Ayamase stew aka ofada stew/sauce. This stew will make you forget your name o. Where are my Ofada sauce peeps. The very first time I tasted this stew at a Mama-put* joint like that ? I immediately decided that if I don’t make this stew I would not rest. My mama-put escapades started when I left home for college. I have always loved to cook but You know the story about the forbidden fruit in the Bible right??

Because eating out a.k.a at a buka/ Mama put stall was a taboo in my home in fact in many homes… I think, the desire to try it out was always there plus there were always mouth watering stories about how delicious it tasted. Wait a sec Now I remember tasting it before college… aha!! One of my aunties who was in UNILAG brought it home from school ( my mom wasn’t aware) she said it was designer rice. Hmmm when I tasted it ha! I couldn’t understand why in the name of God my mom was against mamaput food lol. I do now and her reasons are:

• If you get used to eating mamaput, because of the convenience you become too lazy to cook
• Mama put food is super addictive o
• Some Mamaput environment are usually not hygienic
• You save money when you cook your own meals

To cut the long story short, Since I tasted that Green bell peppers stew ( of course I didn’t know it was made with only green peppers.) I was determined to replicate it at home. Hence my story on bleached palm oil. I have tried several versions that included tomatoes but they didn’t quite hit the spot for me until a friend told me the sauce is made solely with green bell peppers. When I tried it with the green bell peppers, it definitely took me back memory lane and hubby totally agreed because he was my partner in crime with our mama-put ventures lol.

*Mama-put simply means a roadside restaurant. Mama put was coined from the very words customers tell the food vendor. ‘Mama put’ with plate in hand.

I always have this stew along side my regular red stew in my freezer. If I don’t, be rest assured that I have my homemade stew base to whip it up whenever I need it. Another thing I do ahead to ensure I have it when I need it, is bleaching my palmoil ahead and storing. Now if you skip the boiled eggs in this sauce, you will be missing out on the point ?. If you are allergic please ditch the eggs.

Anyway this recipe has been in my draft folder for a while now. Looking for a nice time to post it. Well no better time than now right? Happy new year beautiful people. I know I took a mini break. moving homes in the winter plus a broken phone… I doubt I got the rest that was intended during the break. No worries I am happy to be back missed you all. This year 2018 is our best yet and the other years to come will continue to be better in Jesus’ name. Have a blessed year.❤️❤️❤️

Hope you find this post and recipe helpful. Please Share the post with family and friends. who would be delighted to enjoy this delicacy.

Love,

Hungry for more?

Stay up to date with My Diaspora Kitchen on Facebook|Instagram| Pinterest | Twitter|  bloglovin. 

We would love for you to join our cooking club where we share recipes and discuss food.

Print Recipe

5 from 5 votes

Green Bell Peppers Stew (Ayamashe/Ofada stew).

This green bell peppers sauce may not have the best of colors, but the rich flavor will definitely get you saying 'mama put'

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Stew

Cuisine: Nigerian, West African

Servings: 12 - 14

Calories: 514kcal

Author: Chichi Uguru

Ingredients

• 10-12 large green bell peppers or 3 cups of my green pepper stew base.
• 2 cups bleached palmoil
• green habanero/ scotch bonnet pepper
• 2 medium onions chopped
• 1/4 cup iru
• 1.2 kg Assorted meats
• 3 cups beef stock
• 2 Tbsp ground crayfish (Optional but recommended)
• 10 boiled eggs
• Salt/ bouillon cube to taste

Instructions

If you are using your Stew base.

• Heat up bleached palmoil, then sauté onions
• Add iru and stir. Then pour in the thawed stew base, the meat stock, stir and allow to cook for about 20 mins until the stew begins to  thicken again. ( the thickness of the sauce is a personal choice. I like mine thick but not too thick.)
• While the sauce is boiling down, add the precooked assorted meats. Taste for seasoning and adjust accordingly.
• Lower heat to a simmer.
• When stew has reduced to your desired thickness Then turn if heat, add the boiled eggs
• Serve with ofada rice or any medium grain rice.

if you don't have  stored up green pepper stew base, you can use freshly blended green peppers too. follow instructions for that below:

• Clean and deseed the green bell peppers. Blend with as little water as you can manage without over working your blender.
• Heat up in a sauce pan, sauté onions.
• Pour in the freshly blended green bell peppers into the oil. Add the meat stock and stir.
• Cook till the sauce thickens then add precooked the assorted meats.
• Lower heat and allow to simmer for about 5 minutes then turn heat off.
• Add boiled eggs to the sauce.
• Serve with rice.

Notes

The nutritional information doesn't include the iru (locust beans)