Ade's Ayamase

Preparation time: 20 mins
Cook time: 40 mins


  • 10 green bell peppers  
  • 1 large onion 
  • 3 scotch sonnet peppers (green bonnet) 
  • 800g boiled goat meat, shaki and ponmo (chopped into small pieces) 
  • 4 boiled eggs – optional 
  • 6 tbsp locust beans (iru)
  • 1 1/2 cups palm oil 
  • 3 stock cubes
  • Omoakin Pepper Soup Spice


  • Blend green bell pepper and scotch bonnet together then pour into a pot.
  • Cook until most of the water in the mixture has gone (make sure it doesn’t burn as this could make it taste bitter).
  • Bleach palm in a saucepan (medium heat until the colour of the oil changes from red/deep orange to a light/golden brown).
  • Add the chopped onions and locust beans (iru) to the oil.
  • Add the assorted boiled meat to fry in the bleached oil for 10-15 mins.
  • Add the blended pepper mixture, stock cubes and any other seasonings (I recommend PEPPER SOUP SPICE by Omoakin for a perfect Naija owanbe party taste).
  • Add your boiled eggs and allow to cook for 15-20 mins. Taste for seasoning and add salt if needed.
  • Serve with boiled ofada rice.

Recipe by: Ade

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