Ayamase (Ofada Stew)


Popularly referred to as Ofada stew, Ayamase is really popular in Nigeria and such a special at parties. This stew is so easy to prepare and requires no special skill. Yes, anyone can cook ayamase. With the right ingredients and a few steps which I will share with you, you'll be on your way to becoming an Ayamase pro 😁. 

The bleached palm oil which is used in this recipe also gives the stew a distinct flavour and aroma. But I know some people can't stand bleaching palm oil to the point where it looks like vegetable oil. If this is you, feel free to bleach your oil moderately. Alternatively, you can buy already bleached palm oil. I have seen that in a store once, and online. 

But trust me, with or without bleached palm oil, your stew will still be delicious. Worthy of note is also the types of peppers used. If you want the dark variety, use green peppers; for the red variety use red peppers (usually comprising of scotch bonnet and bell/Ata rodo and tatashe). I used green peppers for this recipe. Some use only green scotch bonnet, which is really hot and requires a lot of onions to calm the hotness, call this the original recipe and you won't be wrong. So if you want, you can use green bell peppers and scotch bonnet, that way, it won't be too spicy and you don't get to use a lot of onions. Let’s get started. 

Serving: 5 adults

Prep: 15 minutes 

Cook: 30-40 minutes 


4 Green bell peppers (Green tatashe)

2 medium-sized onions (to be blended with the peppers) 

1 medium-sized onion (chopped) 

6-8 Scotch bonnet (Ata Rodo) adjust to your taste. 

About 3 cups of boiled offal (intestines), cut into bite sizes.

2 cups of brown ponmo, cut into bite sizes. 

1 cup Beef stock (optional)

2-3 cups of Palm oil (you'll be frying your meats in it) 

2 Tablespoons locust beans

½ Cup dried shrimps (optional) 

2 Tablespoons ground crayfish 

5 hard-boiled eggs

2 buillion cubes of your choice

Salt to taste


Give the peppers and onions a rough blend. It should be coarse, not smooth. If possible,  (because of the type of blender, as some blades won't move without water) do not add water while blending. Where not possible, use as little water as possible. 

Place a pot on a stove top on medium heat, pour in palm oil and leave to bleach for 10 minutes. Don't worry if you can't stand this, just bleach moderately and add your meats to fry until slightly crisp. When done, remove from oil and set aside.

To the oil left from frying meats, add the diced onions and fry till fragrant. 

Now add the roughly blended peppers and stir. Add meat stork (if using), let that fry for some 10 minutes. 

Add buillion cubes and salt to taste. Be careful with this, bear in mind that you've added meat stock. So start with a little and adjust as needed. 

I suggest you start with a mild taste, because as you fry the stew and add proteins, it gets tastier with the reduction in the water content, and of course the proteins will release some of their sweetness to the stew. 

Cover and let this fry till oil rises to the top. Make sure to stir at intervals to prevent burning.

Add the fried meats, ponmo, rinse and add dried shrimps as well if using. Let it cook for a few minutes. 

Add the blended crayfish carefully. Stir, taste and add more if needed. Don't add too much so the taste doesn't overshadow that of your ayamase. 

Lastly, add the eggs. Turn off the heat and let it simmer with residual heat. 

Serve with Ofada rice or regular cooked white rice, boiled plantain, potatoes or yam. Ayamase is also a great topping for yam porridge. Make sure to try this out and please leave a feedback.

Ayamase (Ofada Stew) Ayamase (Ofada Stew) Reviewed by Remi on 17:01 Rating: 5

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