Editorial sample recipeNigerianintermediatehalaldairy-freegluten-free

Nigerian Ayamase Spiced Green Pepper Beef Stew

Name: Nigerian Ayamase Spiced Green Pepper Beef Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 500 g boneless beef chuck, cut into bite-sized cubes; 3 whole green bell peppers, coarsely chopped; 1 whole Scotch bonnet pepper, stemmed; 1 large red onion, divided, half chopped, half sliced; 0.25 cup red palm oil; 1 tbsp fermented locust beans, rinsed; 1 cup beef broth; 1 tsp salt

A fragrant and rich Nigerian green pepper stew cooked with seared beef cubes, aromatic palm oil, and savory fermented locust beans.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Controlled Oil Heating

Warming red palm oil gently to release its rich aroma without smoke before frying aromatics.

Instructions

Step 1: Blend the chopped green bell peppers, Scotch bonnet, and half of the red onion into a coarse pepper mixture and set aside.
Step 2: Heat the red palm oil in a heavy saucepan over medium heat for 3 minutes until warm and fragrant.
Step 3: Add the sliced red onion and fermented locust beans to the oil and fry for 3 minutes until softened.

Step 4: Add the beef cubes and salt, searing the meat for 5 minutes until browned on all sides.

Step 5: Pour in the coarse green pepper mixture and beef broth, stirring well to combine with the seared beef.

Step 6: Simmer uncovered over medium-low heat for 20 minutes until the sauce reduces, oil separates to the top, and beef is tender.

Cooking tips

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.

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