Sugar-Free Ayamase (Green Pepper Stew)

Dive into the rich, savory flavors of Sugar-Free Ayamase, a delightful twist on the classic Nigerian green pepper stew. Made with a vibrant blend of green bell peppers, Scotch bonnets, and onions, this stew boasts a bold, umami-packed taste without any added sugar. Succulent pieces of beef, goat meat, tender ponmo, and smoky fish come together in a bath of nutty, bleached palm oil, creating a hearty and flavorful dish. The addition of ground crayfish amplifies its authentic Nigerian flavor profile, while careful seasoning with stock cubes and spices ties everything together. Perfectly simmered to allow the oil to rise to the surface, this healthy alternative to traditional Ayamase pairs wonderfully with rice, yam, or your favorite side. Whether you're looking for a comforting family meal or an introduction to West African cuisine, this sugar-free Ayamase is sure to impress!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces Green bell peppers
• 2 pieces Scotch bonnet peppers
• 2 large Onions
• 1 cup Palm oil
• 500 grams Beef
• 500 grams Goat meat
• 150 grams Smoked fish
• 150 grams Ponmo (cow skin)
• 2 tablespoons Ground crayfish
• 2 pieces Stock cubes
• 1 teaspoon Salt
• 1 teaspoon Ground pepper
• 3 cups Water

Directions

Step 1

Begin by washing the green bell peppers, scotch bonnet peppers, and one of the onions. Roughly chop them into smaller pieces.

Step 2

Blend the chopped peppers and onion together until smooth. You may add a bit of water to aid the blending process.

Step 3

Pour palm oil into a large pot and place over medium heat. Allow it to heat until it becomes clear (a process known as bleaching). This should take about 10-15 minutes. Be careful not to allow the oil to get smoky. Once bleached, let it cool down.

Step 4

While waiting for the oil to cool, wash and season the beef and goat meat with half an onion, sliced, a bit of salt, and one stock cube. Add 2 cups of water, and boil until tender. This should take about 30 minutes.

Step 5

In a separate pot, boil the ponmo with a bit of salt until tender, approximately 15 minutes, then cut into bite-size pieces.

Step 6

Once the oil has cooled slightly, return it to medium heat. Pour in the blended pepper mixture, and fry for about 10 minutes, stirring occasionally.

Step 7

Add the cooked beef, goat meat, ponmo, and smoked fish to the pot. Stir well to combine.

Step 8

Add the remaining cup of water, ground crayfish, remaining stock cube, salt, and ground pepper. Stir well and let the stew simmer for about 30 minutes until the oil begins to float on top.

Step 9

Taste and adjust seasoning if necessary. If the stew is too thick, you can add a bit of water to reach your desired consistency.

Step 10

Serve hot with rice, yam, or any side of your choice.

Nutrition Facts

Serving size	(3217.7g)

Amount per serving	% Daily Value*
Calories	4219.5

Total Fat 299.4g	0%
Saturated Fat 137.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1022.2mg	0%
Sodium 5823.9mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 19.1g	0%
Total Sugars 38.8g
Protein 323.8g	0%

Vitamin D 68IU	0%
Calcium 421.4mg	0%
Iron 38.2mg	0%
Potassium 6537.0mg	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: 63.3%

Protein: 30.4%

Carbs: 6.3%