· 2 min read
Ayamase, also called ofada stew, is a spicy stew of green peppers and locust beans. What’s in it and how to order it at K’s Spice.
Ayamase is a Yoruba stew with a strong, spicy flavour. It’s sometimes called “ofada stew” or “designer stew”.
What it is
Most Nigerian stews are red, made with red peppers and tomatoes. Ayamase is green. It’s made with green bell peppers and green scotch bonnet peppers, blended and fried in palm oil that has been heated until it’s pale. That “bleached” palm oil is part of its taste.
It’s cooked with locust beans (iru), which give a deep savoury flavour, and usually with a mix of meats such as beef, tripe and cow skin, and sometimes boiled eggs.
Why it’s called ofada stew
Ayamase is traditionally eaten with ofada rice, a local Nigerian rice with short, unpolished grains, named after the town of Ofada in Ogun State. So the stew is often called ofada stew.
How hot is it?
Ayamase is usually one of the hotter Nigerian stews, because of the scotch bonnets. If you’d like it milder, tell us when you order.
How we serve it
On our menu you’ll find rice with ayamase in the rice dishes, and ayamase sauce as an extra you can add to another dish.
Good to know
“Assorted” meat is common in ayamase. If you’re not sure what that means, read our guide to assorted meat, shaki and pomo.
Try it
Hungry?
See what’s on our menu, book a table at 13 Pier Road, or order for collection or delivery.