Nigerian · intermediate
Nigerian Ayamase Spiced Green Pepper Beef Stew
A fragrant and rich Nigerian green pepper stew cooked with seared beef cubes, aromatic palm oil, and savory fermented locust beans.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Blend the chopped green bell peppers, Scotch bonnet, and half of the red onion into a coarse pepper mixture and set aside.
- 02
Heat the red palm oil in a heavy saucepan over medium heat for 3 minutes until warm and fragrant.
- 03
Add the sliced red onion and fermented locust beans to the oil and fry for 3 minutes until softened.
- 04
Add the beef cubes and salt, searing the meat for 5 minutes until browned on all sides.
- 05
Pour in the coarse green pepper mixture and beef broth, stirring well to combine with the seared beef.
- 06
Simmer uncovered over medium-low heat for 20 minutes until the sauce reduces, oil separates to the top, and beef is tender.
A LITTLE KITCHEN KNOW-HOW
Controlled Oil Heating
Warming red palm oil gently to release its rich aroma without smoke before frying aromatics.
Notes from the kitchen
- Keep the kitchen well-ventilated while warming red palm oil and cooking peppers.
- Coarsely blending the green peppers yields the classic rustic Ayamase texture.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.