Ayamase (Designer Stew) with Green Peppers

Directions

1. Step 1

   Boil assorted meats until tender, seasoning with half an onion, bouillon, and salt. Reserve stock. Shred or flake smoked fish if using.

2. Step 2

   Roughly chop green bell peppers, scotch bonnets, and the remaining half onion. Blend coarsely, do not make it smooth. Cook down the blended mix in a separate pot to remove excess water for 10-15 minutes.

3. Step 3

   In a large pot, heat red palm oil until 'bleached' (smoked, turns clear/light red). This takes about 15-20 minutes on medium heat in a well-ventilated area. Let it cool slightly.

4. Step 4

   Reduce heat to medium-low. Add the iru to the bleached oil and sauté for 2 minutes. Then add the cooked-down pepper mixture.

5. Step 5

   Cook the pepper mixture in the oil for 15-20 minutes, stirring occasionally, until it's well fried and the oil separates.

6. Step 6

   Add the cooked assorted meats, smoked fish (if using), ground crayfish, and a splash of reserved meat stock. Stir well and simmer for another 5-7 minutes, allowing flavors to combine.

7. Step 7

   Taste and adjust seasoning. Serve hot with Ofada rice or regular white rice.