Ayamase is said to be a mythical stew,made by the Ijebu people ancestor (Mrs Mase). She servers it along with Ofada rice as her lover (not Mr Mase) loved it. Some people say this stew also originated from egba land. Despite the origination, we can say it originated in West Africa. The hotness of this stew depends on the individual eating it. This stew is a must have at parties and functions.

1lb= .5kg

Prep time:30 mins   Cooking time:60 mins


  • 4Green bell pepper(tatashe)
  • 4 Green habanero pepper(ata rodo)
  • 10 Green jalapeño pepper
  • 10 Green chili pepper(shombo)
  • 2 Green California chili
  • Any other type of green pepper you can find in the produce department.(Depending on how hot u want it to be).
  • 2 medium red Onions
  • 6 Boiled Eggs
  • 1lb Beef
  • 1lb Liver
  • 1lb Kidney
  • 1lb Tripe
  • 1lb Heart
  • 1lb Lungs
  • 1lb Intestines
  • 1lb Fish(whitening or smelt)
  • 8.5 oz. Palm oil
  • Salt and maggi(to taste)
  • Locust beans(optional)


  1. Cut up all your meat into bits. Wash it thoroughly and boil in a pot. Add salt and maggi to taste. Once it’s boiled, fry your meat and fish, for a healthier option fish and meat can be grilled.
  2. Wash and blend all your pepper and onion. P.S: You should run your blender on grate just once or twice so as to get the coarse look for ayamase. Add little water while blending. Once it’s blended, pour in a pot and boil till it becomes a little greenish brown and sieve excess water.
    Before sieving
  3. Place a pot on fire and add hot palm oil. Heat it on high for 5 minutes.
  4. Turn heat on low so as to pout the boiled pepper into the oil as it is sizzling hot. P.S: the pepper is going to soak up most of the oil, don’t add more oil, as the oil will condense. Add fried meat and stir. Cover for 5 minutes.
  5. Add fried fish and locust beans. At this point you’ll have to add salt and maggi to taste and stir, for those who have a tasting degree in the kitchen make sure to taste the salinity level. Cover for 5 minutes. Add little water.
  6. Add your boiled eggs into the stew and stir around the eggs. Cover for 5 more minutes and turn of the heat.
  7. Your ayamashe should be ready and served with rice and it’s full accompaniments like: dodo, avocados, banana, e.c.t
    Final result
    Ayamashe and condiments

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