Nigerian Ayamase Recipe

Ingredients

• Tilda Fragrant Jasmine Rice
• 1.5kg meat, cut into bite-size pieces (I used a combination of beef shin and tripe)
• 3 beef stock cubes
• 2 onions, halved
• 1 tsp salt
• 1 litre water
• 250ml palm oil (for ease, you can buy bleached palm oil, which saves you from bleaching it yourself)
• For the ayamase stew base:
• 6 green bell peppers, cut into large chunks
• 10-15 scotch bonnets (frying the chillies seriously tames the heat!)
• 2 onions, cut into eighths
• For the stew:
• 1 onion, finely chopped
• 2 tbsp locust beans, rinsed and drained (rinsing tames the strong smell)
• 1 beef stock cube
• ½ tsp salt, plus more to taste
• 200ml homemade beef stock (for boiling the meat), or more, to desired texture
• 6 boiled eggs, optional