Ayamase – often called designer stew or ofada stew – starts with green bell peppers and green scotch bonnets blended and drained, then cooked slowly in palm oil that has been carefully bleached to give the stew its dark, smoky character. Locust beans (iru) add the funk and umami that make the sauce unmistakably Yoruba, and assorted meat is simmered in until it is tender.
Beneath it sits ofada rice, a short-grain unpolished Nigerian rice with a nutty aroma and firmer bite than white rice. It is a bold, unapologetically spicy plate, and it is exactly the dish we point homesick Nigerians in London toward when they tell us they miss real cooking.
What Is Ayamase Stew?
Ayamase is the green sibling of Nigeria’s familiar red pepper stew. Because it uses green peppers instead of tomato and red pepper, the flavour is sharper, earthier and considerably hotter. It is traditionally served at Yoruba celebrations wrapped in banana leaves alongside ofada rice, which is why you will also hear it called party stew or designer stew.
A Genuinely Spicy Nigerian Dish
This is the hottest plate on our board and we do not tone it down. If you are new to West African food, start with jollof rice or Nigerian fried rice and work your way here. Ask our staff at the counter and we will happily explain the heat before you order.
Where to Find Ofada Rice in London, Ontario
You will find us inside Covent Garden Market at 34 Covent Market Place, minutes from Victoria Park, Fanshawe College’s downtown campus and the Woodfield, SoHo and Old East Village neighbourhoods. Call (226) 980-5149 to check availability, since ofada is cooked in limited batches. Our African food store also stocks ofada rice, iru and palm oil if you would rather cook it at home.
