Storage & reheating
The stew keeps 4 days refrigerated and freezes well. Rice keeps 2 days refrigerated; reheat until steaming.
Allergens: Eggs
Rice dishes
Ofada Rice with Ayamase (Designer Stew)
Unpolished local rice with a smoky green pepper stew — a Lagos party favourite. Ayamase gets its depth from bleached palm oil and green peppers instead of tomatoes.
Ingredients
- 600 g Ofada or easy-cook riceIsland Sun Easy Cook Rice · £8.99
- 4 Green bell peppersNot currently stocked
- 3 Scotch bonnetsNot currently stocked
- 2 OnionsNot currently stocked
- 200 ml Palm oilNot currently stocked
- 400 g Assorted meatAssorted Meat · £6.99
- 4 Boiled eggsPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £15.98
2 of 2 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Pick and wash the rice, then boil until tender; drain and keep warm.
- 2
Blend the green peppers, Scotch bonnets and one onion coarsely.
- 3
Heat the palm oil in a pot with a lid on medium heat until it turns clear and lighter in colour (bleaching) — keep the kitchen ventilated and never leave it unattended.
- 4
Let the oil cool slightly, then fry the chopped onion and add the blended pepper.
- 5
Fry the pepper base for 15–20 minutes until very dark green and the oil separates — this deep frying is what makes ayamase.
- 6
Add the cooked assorted meat, boiled eggs and seasoning; simmer 10 minutes.
- 7
Serve the rice on a banana-leaf-lined plate with the stew alongside, the traditional way.
