Vegetarian Ayamase (Green Pepper Stew)

Discover the vibrant and flavor-packed magic of Vegetarian Ayamase, a meat-free twist on the beloved Nigerian Green Pepper Stew. This bold and aromatic dish showcases a perfectly balanced medley of green bell peppers, fiery Scotch bonnets, and caramelized onions, blended into a rich, velvety base. Enhanced with umami-packed locust beans (iru), earthy dried crayfish, and fragrant thyme, every bite bursts with authentic West African flavor—without the need for meat. A simmer in deeply golden palm oil infuses the stew with its signature richness, while a last-minute addition of fresh spinach adds a pop of color and nutrients. Ready in just 80 minutes, this hearty, vegetarian-friendly stew is perfect served over steamed rice or your favorite staple. Whether you're a longtime Ayamase fan or new to Nigerian cuisine, this recipe is guaranteed to delight your taste buds.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 medium Green bell peppers
• 2 whole Scotch bonnet peppers
• 2 large Onion
• 1 cup Palm oil
• 2 tablespoons Locust beans (iru)
• 2 cups Vegetable broth
• 1 bunch Spinach
• 4 large Garlic cloves
• 3 tablespoons Dried crayfish
• 2 pieces Seasoning cube
• 1 teaspoon Salt
• 1 tablespoon Ground crayfish powder
• 1 teaspoon Thyme

Directions

Step 1

Start by washing the green bell peppers and Scotch bonnet peppers thoroughly. Remove the seeds and roughly chop them.

Step 2

Peel and roughly chop the onions and garlic cloves.

Step 3

In a blender, combine the chopped green bell peppers, Scotch bonnet peppers, one onion, and garlic cloves. Blend until smooth and set aside.

Step 4

In a large pot, heat the palm oil over medium heat for about 5-10 minutes until it turns clear and loses its red color. Be sure not to let it smoke.

Step 5

Chop the remaining onion and add it to the palm oil. Fry until the onion is soft and slightly caramelized.

Step 6

Add the blended pepper mixture to the pot and fry for about 15 minutes, stirring occasionally to prevent burning.

Step 7

Stir in the locust beans (iru) and continue cooking for another 5 minutes.

Step 8

Add the vegetable broth, dried crayfish, seasoning cubes, salt, ground crayfish powder, and thyme. Stir well to combine all the ingredients.

Step 9

Lower the heat to a simmer and let the stew cook for an additional 25 minutes, stirring occasionally.

Step 10

While the stew is simmering, wash and chop the spinach.

Step 11

Add the chopped spinach to the stew in the last 5 minutes of cooking, stir well, and let it wilt completely.

Step 12

Taste and adjust the seasoning if necessary.

Step 13

Serve hot with rice or your choice of staple.

Nutrition Facts

Serving size	(2158.7g)

Amount per serving	% Daily Value*
Calories	2644.7

Total Fat 229.6g	0%
Saturated Fat 108.6g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 6045.0mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 31.8g	0%
Total Sugars 44.8g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 600.7mg	0%
Iron 12.9mg	0%
Potassium 4504.2mg	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: 73.9%

Protein: 7.6%

Carbs: 18.5%