Ayamase Stew Recipe (VIDEO)

Ayamase Stew is a delicious African beef stew that’s savory, healthy, and tender. It even has fruits and vegetables to keep you energized and nourished.

Ayamase Stew is a blended mixture of green bell and chili peppers fried in bleached palm oil and locus beans – iru (Fermented melon seeds). It is further garnished with bite-size chunks of assorted meat – beef, cow foot, beef skin, and tripe.

how to make ayamase stew

Pin this recipe on Pinterest to save for later

Indeed, this main dish is one of the best stews for parties!

How to Cook Beef Stew Ayamase

This meaty Ayamase Stwe sounds foreign, but it’s easy and fun to make! Let’s get cooking!



For this recipe, it’s best to use assorted beef such as tripe and abodi. These give texture and more taste to the dish. Beef is also one of the top meats for stews. It’s tender and juicy once seasoned and cooked. 

Its natural flavor also blends perfectly well with the sauce from this recipe. If you’re a beef lover like me, then I suggest you also cook Double Meat Pie!

Green bell peppers

Use green bell peppers to achieve an earthy,  fresh, and fragrant sauce. These will enrich the quality and texture of the sauce. Green ones are also best for stews because they are still unripe. 

Locust beans

These fermented yet savory ingredients will add a mix of sweet, sour, and salty flavors to the dish. They also have health benefits, especially for hypertension, toothaches, and blurry vision. 

Locust beans are also my go-to beans for Egusi Soup!

Scotch bonnet

You can add this optional scotch bonnet to add more depth to the dish. It is spicy, but you’ll love the aftertaste once added to the sauce. In fact, it adds a bit of flair and color to the overall dish. 


Other optional ingredients are these eggs. Once you consume this with the sauce and beef, you’ll get a spoonful of rich textures and tastes. 

Onion and garlic

Onions and garlic are excellent ingredients for stews. Their pungent, spicy, and sweet aroma can make the dish more appetizing at every bite!


The classic Nigerian spices include stock cubes, thyme, curry, and sea salt. These may seem like basic ingredients, but they can give the stew an intense, pleasant flavor. 

Palm oil

Cook the sauce in palm oil for a well-incorporated stew. It complements the underlying flavors of the ingredients. 

Stews are not always complicated to make. In fact, they can be as easy as this one! Trust me, this Beef Stew Ayamase will be the first of many Nigerian dishes you cook!

Ayamase Stew Video

You can make this! Homemade Ayamase Stew takes some time to make because it needs prepping and precooked ingredients like assorted beef, but it is relatively simple to cook. One bite and you will understand clearly why this meaty stew is one of our most popular Nigerian Stew recipes.


Cook the beef

  1. Use a knife to slice the assorted beef into your preferred size.
  2. Place the beef in a pot.
  3. Season it with onions, garlic, stock cubes, salt, thyme, and curry.
  4. Then, mix them and cook on medium heat. 
  5. Once tender, drain it and set the beef stock aside for later use.
  6. You can also grill or fry the beef, depending on your preference. 
ayamase peppers

Prepare the sauce

  1. Use green or red scotch bonnet, depending on how spicy you want it to be.
  2. Add the onion, green bell peppers, and water.
  3. Puls the contents using a blender

Make the stew

  1. Add oil to a pan and let it heat over medium fire until it’s hot.
  2. Slowly add in the bell pepper sauce and mix. 
  3. Then, add the stock cubes, locust beans, and beef stock.
  4. Let it cook for 10 to 15 minutes and stir at regular intervals.
  5. Add in the grilled or fried beef and mix them together. 
  6. Let it simmer for five more minutes.
  7. You can add in the boiled eggs as well.
  8. Once done, you’ve got yourself a beefy, rich, and savory stew!

Congratulations, you just cooked your Beef Stew Ayamase in three easy steps! Give it a taste and relish the flavors and textures!


How to Select, Store and Prepare Beef

Selection. In addition to tripe and abodi, you can also use beef chuck, oxtail, shanks, sirloin, and even short ribs. These may take time to tenderize, but it will surely be worth it. 

According to Smoked BBQ Source, when buying beef, choose red or purple flesh with a fresh smell and firm texture. If it is packaged, ensure that there is no moisture inside. 

Storage. If you plan on using the beef immediately, you can store it in a resealable bag or container to refrigerate. For longer shelf life, freeze it in its original packaging or a freezer bag for up to two weeks. 

Preparation. Let it thaw in the fridge overnight or submerge it in cold water inside a resealable bag. It can also be defrosted in the microwave. Remember not to let raw beef sit at room temperature for 2 hours. 

How to Make Sauce Without a Blender

If you don’t have a blender, you can prepare the sauce using a food processor or a grater. Take caution when handling the scotch bonnet to prevent a burning sensation. 

How to Fry or Grill Beef

After boiling the beef, you can either fry it or grill it. 

Fried Beef
  1. Pour two tablespoons of oil into a skillet and let it heat over medium fire.
  2. Once the oil is searing, cook one side of the beef for 7 minutes.
  3. Then flip it over to cook the other side for about 5 minutes while basting it.
  4. Remove it from heat and let it cool before adding it to the stew. 
Oven Grilled
  1. Preheat the oven to 240°C.
  2. Grease the baking pan and spread the beef on the tray.
  3. Cook it in the oven for at least 1 hour, depending on how you want it cooked.
  4. Let it rest at room temperature before putting it into the stew. 

Beef Stew Variations

ayamase with plantain

While this is recommended for assorted beef, you can also use one part of the beef, such as the round, chuck, brisket, sirloin, oxtail, and short rib. Instead of locust beans, you may use dried locus beans. 

You can also use red, orange, or yellow bell peppers as a sweet-tasting sauce for the bell pepper. Stew recipes are highly customizable; season it with your preferred herbs and spices to make it a dish of your own. 

If you want to incorporate fruits, I strongly recommend fried plantain! 

  • Blender: Puree the sauce using a blender.
  • Pot: Season and boil the beef in a pot.
  • Wooden spatula: Mix the ingredients using a wooden spatula.
  • Pan: Cook the stew in a large pan. 
  • Knife: Slice the beef with a knife. 

This post contains affiliate links, which means I earn commission income from qualifying purchases at no extra cost to you. Please read the full disclosure for more information.

Visit my shop for more products.

How to Serve Beef Stew Ayamase

This rich stew is a meal in itself, loaded with assorted beef, fruits, and vegetables in rich, healthy, and aromatic stew. So, it is best served with simple sides. Enjoy this Protein- rich Ayamase Stew with:

Serve it with healthy juices like:

This stew is definitely delicious, but it must be consumed in moderation to prevent digestion problems. 

Storage Tips

  • At room temperature: Consume room temperature beef stew within 2 hours. 

make ahead

In the fridge: Pour the beef stew into an airtight container or resealable bag to refrigerate for up to 4 days. 

To freeze: Apportion the beef stew into freezer bags and freeze for several weeks. Thaw it in batches to consume.

Frequently Asked Questions

What is Ayamase made of? 

According to Low Carb Africa, it is usually cooked with protein, locust beans, bell peppers, palm oil, and seasonings. You can also cook it with alternative ingredients for the beef and vegetables.

Why does your Ayamase taste bitter? 

The bitterness may be due to the green bell peppers used. Opt for the light green bell peppers for a mildly sweet and earthy flavor. 

What meat is best used for Ayamase?

Assorted beef meat is the best option because it can truly bind the flavors together and enrich the stew’s overall flavor. In fact, My Diaspora Kitchen also recommends cow skin, cow foot, and tripe. 

ayamase stew ofada stew

Beef Ayamase Stew

5 from 1 vote
Imagine how delicious every spoon of this Beef Ayamase Stew Recipe is! It’s savory, spicy, and rich!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Course Main Course
Cuisine African
Calories 87kcal


For the Ayamese Sauce

  • 4 green bell peppers (large-size)
  • 3 scotch bonnet (gree, yellow or red scotch bonnets)
  • 1 onion (small-sized)
  • cup palm oil
  • 1 tbsp locust beans

For the beef

  • Diced assorted beef of your choice (beef, tripe, abodi)
  • 1 onion (small-sized)
  • garlic
  • 2 cubes chicken stock
  • 1 tsp thyme
  • 1 tsp curry powder
  • A pinch sea salt
  • 4 hard-boiled eggs (optional)


Prepare the beef.

  • Slice the assorted beef into your preferred size.
  • Place the beef in a pot and season it with onions, garlic, stock cubes, salt, thyme, and curry. Mix them together and cook on medium heat
  • Once tender, drain it and set the beef stock aside for later use.
  • Once tender, drain it and set the beef stock aside for later use.
  • Depending on your preference, you can grill or fry the beef.

Make the sauce.

  • Use green or red scotch bonnet, depending on how spicy you want.
  • Add the onion, green bell peppers, water, and blend, but not until the ingredients are broken down into tiny particles.

Cook the stew.

  • Pour oil into a pan and let it heat over medium heat for 5 minutes until it’s searing hot – this step is important for the stew's bleaching process.
  • Slowly pour in the bell pepper sauce and mix.
  • Then, incorporate the stock cubes, locust beans, and beef stock.
  • Let it cook for 15 minutes and stir at regular intervals.
  • Add in the grilled or fried beef and mix them together.
  • At this point, you can check the taste and season as preferred.
  • Let it simmer for 5 more minutes.
  • You can add in the boiled eggs as well.
  • Once done, you’ve got yourself a beefy, rich, and savory stew!



  • Use substitutes for some of the ingredients.
  • Serve it with plain rice or fried rice for a complete experience.
  • Select and store the beef properly to get tender and juicy meat. 


Calories: 87kcalCarbohydrates: 8gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 125mgSodium: 364mgPotassium: 246mgFiber: 2gSugar: 4gVitamin A: 487IUVitamin C: 67mgCalcium: 38mgIron: 1mg
Keyword african ofada stew, amazing ofada sauce, authentic beef stew ayamase, ayamase sauce, ayamase stew, designer stew recipe, easy beef stew ayamase, homemade ayamase, homemade ayamese sauce, homemade ayamese stew, homemade beef stew ayamase, how to make ofada sauce, how to make ofada stew, how to make ofada stew with green pepper, savory beef stew ayamase

About Lola

Learn more

Never miss a recipe. Get new recipes and more in your inbox.

You might also like

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating