Ayamase Stew Recipe

Who said “green” had to be bitter? That was so not Ayamase. With today’s recipe, you are getting nothing but deliciousness with a bonus of healthy!

So for todays recipe, you want to star with you green peppers. I’ll be using both Green Bell pepper and Green Habanero pepper.

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So, the next recipes you’ll be needing are;

1). Palm Oil

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2). Maggi

3). Salt

4). Sazon Goya

5). Assorted meat (I’ll be using Beef Stripes, Cow Kidney, Chicken Heart, Cow Skin, Turkey and chicken Gizzard, Goat meat)

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As you can see, the ingredients for this recipe are quite easy. Due to the fact that you’ll be bleaching, please use a deep pot. To cook;

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  • Blend all Green pepperimg_1555
  • You want to put your dry pot on your gas cooker or whatever you are cooking with
  • Add palm oil
  • Cover palm oil for five minutes on high so it’ll bleach. Leave windows open
  • Turn off for five minutes for the oil to calm
  • Then turn on oil for three minutes on medium heat with the open (Please be careful, we are bleaching so as to get the delicious roasted taste)
  • Add blended green pepper
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  • Cover and allow to cook on high heat for ten minutes
  • Then add maggi and salt appropriately
  • Add boiled meat
  • Cover and let cook for ten minutes
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The next thing you want to do now is serve with whatever you choose. This is best had with Ofada Rice. I will be having mine today with some regular white rice and some nice brown fried plantain. Hope you enjoy and let me know how it comes out!

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