Gluten-Free Ayamase (Green Pepper Stew)

Savor the vibrant flavors of Gluten-Free Ayamase, a traditional Nigerian green pepper stew reimagined for gluten-free enthusiasts. This hearty dish features a rich blend of green bell peppers, fiery habaneros, and aromatic spices like garlic, ginger, and ground crayfish. Tender assorted meats, including beef, tripe, and goat meat, are simmered to perfection in bleached palm oil, creating a deeply flavorful and satisfying stew. Perfectly balanced and naturally gluten-free, this Ayamase pairs beautifully with steamed rice or your favorite gluten-free sides. With its bold taste, colorful presentation, and allergy-friendly components, it’s an irresistible choice for those seeking a comforting and inclusive meal.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 6 medium Green bell peppers
• 2 large Habanero peppers
• 2 medium Onions
• 1000 grams Assorted meats (beef, tripe, and goat meat)
• 250 ml Palm oil
• 2 cubes Stock cubes
• 1 tablespoon Ground crayfish
• 3 whole Garlic cloves
• 1 inch Ginger
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by cleaning and preparing the assorted meats. Cut them into bite-sized pieces and boil until tender with a pinch of salt and a stock cube. Once cooked, set aside and reserve the stock.

Step 2

While the meats are cooking, wash and roughly chop the green bell peppers, habanero peppers, and one of the onions. Add these to a blender with the garlic and ginger, blend until smooth. You might need to add a small amount of water to help the blending process.

Step 3

Pour the palm oil into a large pot and heat over medium heat. Allow the oil to bleach, changing from red to a light golden color. This should take about 10 minutes. Be careful not to overheat to prevent burning.

Step 4

Once bleached, allow the oil to cool down for a few minutes, then chop and add the remaining onion, frying until golden brown.

Step 5

Pour in the blended pepper mixture, reduce the heat to low, and let the mixture cook down, stirring occasionally to prevent sticking. This should take about 15 to 20 minutes or until the mixture thickens and the raw pepper taste is cooked out.

Step 6

Add in the cooked meats along with the reserved stock. Stir well to combine.

Step 7

Season the stew with the remaining stock cube, ground crayfish, black pepper, and additional salt to taste.

Step 8

Let the stew simmer on low heat for another 20 minutes, allowing the flavors to meld together. Stir occasionally to prevent burning.

Step 9

Once cooked, remove from heat and let it rest for a few minutes before serving.

Step 10

Serve hot with a side of gluten-free rice or your preferred accompaniment.

Nutrition Facts

Serving size	(2266.7g)

Amount per serving	% Daily Value*
Calories	4759.6

Total Fat 430.8g	0%
Saturated Fat 192.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 820.2mg	0%
Sodium 4904.1mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 17.8g	0%
Total Sugars 31.1g
Protein 193.6g	0%

Vitamin D 0IU	0%
Calcium 224.1mg	0%
Iron 29.0mg	0%
Potassium 4889.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.0%

Protein: 15.8%

Carbs: 5.2%