Stew Ayamase Avec Eba (ayamase Stew With Eba)

Stew Ayamase, also known as Ofada stew, is a popular Nigerian dish with a unique and flavorful green pepper sauce. It is often served with Eba, a staple food made from cassava flour. This recipe combines the rich and spicy Ayamase stew with the smooth and satisfying Eba for a delicious and satisfying meal.

Gluten Free Dairy Free Main Course Benin Nigerian Cuisine Stew Eba Ayamase
Stew Ayamase Avec Eba (ayamase Stew With Eba)

Ingredients

  • 2 cups of green bell peppers
  • 1 cup of habanero peppers
  • 1/2 cup of palm oil
  • 1 pound of chicken, cut into pieces
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tablespoon of crayfish
  • 1 teaspoon of thyme
  • Salt to taste
  • 2 cups of cassava flour
  • Water for mixing

Instructions

  1. Blend the green bell peppers and habanero peppers into a smooth paste.
  2. Heat the palm oil in a pot, then add the chopped onions and sauté until translucent.
  3. Add the chicken pieces and brown them on all sides.
  4. Stir in the blended pepper paste, chopped tomatoes, crayfish, thyme, and salt. Simmer for 30-40 minutes, stirring occasionally.
  5. While the stew is simmering, prepare the Eba by mixing the cassava flour with water in a pot and stirring until it forms a smooth, stretchy dough.
  6. Serve the Ayamase stew with the Eba and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
20g
Fat
12g

Supplies

Cutting board Knife Pot Blender Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Stew Ayamase with Eba alongside some fried plantains for a complete and satisfying meal.

Tips & tricks

For an extra kick of flavor, you can add some locust beans (iru) to the Ayamase stew during cooking.

Cost

$15