What it is
A plate of rice served with ayamase, a green pepper stew made from unripe bell and chilli peppers bleached in boiled palm oil, loaded with assorted beef, tripe, ponmo and locust beans. The rice itself is plain, usually local ofada rice wrapped and steamed in leaves.
Key ingredients
- Green bell peppers
- Green chilli peppers
- Bleached palm oil
- Assorted beef, tripe and ponmo
- Iru (locust beans)
- Onions
- Boiled eggs
- Ofada or white rice
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
The rice is unwrapped onto a plate and the green stew is spooned over it, eaten with a spoon or fork.
Cultural significance
Ayamase is Yoruba, and specifically associated with Ogun State and the Ijebu area, where it is the stew served at engagements and owambe parties. Its nickname, designer stew, comes from the expense of the assorted meats. Serving it in leaf-wrapped parcels with local ofada rice is part of the dish, not decoration.
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