Ayamase Stew
A vibrant Nigerian green stew built on a base of roasted peppers, herbs, and spinach, simmered with tender chicken and beef until rich and aromatic. Traditionally served over rice with a dollop of heat.
- Total time
- 75 min
- Servings
- 6
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Roughly chop green peppers, spinach, cilantro, onion, garlic, and scotch bonnet.
Step 2
Working in batches, add half the greens and aromatics to a blender with 1 cup stock. Blend smooth; set aside.
Step 3
Blend remaining greens and aromatics with 1 cup stock. Add to first batch.
Step 4
Pat chicken and beef dry. Season generously with salt and pepper.
Step 5
Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
Step 6
Working in batches to avoid crowding, sear chicken 3 minutes per side until golden. Transfer to a plate.
Step 7
Sear beef cubes 2 minutes per side until browned on two sides. Transfer to the plate.
Step 8
Stir tomato paste into the pot, scraping up browned bits. Cook until fragrant, ~90 seconds.
Step 9
Pour in the blended green mixture and remaining 2 cups stock, stirring to combine.
Step 10
Return all meat to the pot. Bring to a boil, then reduce heat to low.
Step 11
Cover and simmer until beef is very tender, 60–70 minutes. Stir occasionally.
Step 12
Taste and adjust salt and pepper. The surface should look glossy and green-brown.
Step 13
Serve hot over steamed white rice or with crusty bread to soak up the sauce.
Tools you’ll need
- blender
- large heavy-bottomed pot (at least 6-quart)
- tongs
- wooden spoon
- cutting board
- sharp knife
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