Designer Stew (ayamase Stew) With Rice & Beans Recipe

Prepare pepper blend

Seed (optional) and roughly chop scotch bonnets, red bell pepper, green bell pepper, and one onion. Add a splash of water and blend to a coarse puree. Do not over-blend — the texture should remain slightly coarse.

Brown the meat

Season beef pieces with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a heavy pot over medium-high heat. Brown beef in batches until well seared on all sides (4–6 minutes per batch). Remove browned meat and set aside.

Sauté onions and add locust beans

In the same pot, reduce heat to medium, add a little more oil if needed, and sauté the remaining chopped onion until translucent (3–4 minutes). Stir in the rinsed locust beans (iru) and cook 1 minute to bloom the aroma.

Cook pepper mix in palm oil

Pour the palm oil into a small saucepan and heat gently until it becomes liquid and slightly shimmering (do not smoke). Add half the blended pepper mixture to the hot palm oil and fry on medium-low, stirring frequently, until the mixture darkens and the raw pepper smell reduces (12–18 minutes). This step deepens flavor and colors the palm oil. Transfer fried pepper-oil mixture back into the main pot with onions.

Combine and simmer

Return the browned beef to the pot. Add smoked fish (flaked), boiled tripe/offal (if using), the remaining raw blended pepper mixture, and the beef/chicken stock. Stir to combine. Crumble in bouillon cubes, add ground crayfish, and remaining 1/2 tsp salt and 1/2 tsp black pepper. Add up to 500 ml water to reach desired consistency; stir and bring to a gentle boil.

Stew until tender

Reduce heat to low, cover partially, and simmer for 35–45 minutes until beef is tender and the oil rises to the surface. Stir occasionally to prevent sticking. Taste and adjust seasoning. If sauce is too thin, simmer uncovered 10–15 minutes to thicken. If too thick, add a little hot water.

Finish

Once the stew is rich and oily, stir in minced parsley/scent leaves, check seasoning, and remove from heat. Keep warm until serving.

Rinse rice under cold water until water runs clear. In a medium pot, bring 3.5 cups water to a boil with 1/2 tsp salt and 1 tbs oil/butter. Add the rinsed rice, stir once, reduce heat to low, cover tightly and cook 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

Drain soaked beans. In a pot, add beans, 6 cups water, diced onion, and a bouillon cube. Bring to a boil, then reduce to a simmer and cook covered for 45–60 minutes until beans are soft and beginning to break down. Stir occasionally and add water if needed. When beans are tender, mash a portion with the back of a spoon for a thicker texture, season with 1/2 tsp salt, and simmer 5 more minutes to integrate flavors.

Peel plantains and slice diagonally into 1/2-inch thick slices. Heat 1 cup vegetable oil in a heavy frying pan over medium-high heat until shimmering but not smoking. Fry plantain slices in a single layer, turning once, until golden brown and caramelized (2–3 minutes per side). Work in batches to avoid crowding. Transfer to paper towels, sprinkle lightly with 1/4 tsp salt, and keep warm.

For each plate: mound 1 cup cooked rice alongside 1/2 cup cooked beans. Spoon 3/4 to 1 cup hot Designer Stew over or beside the rice and beans. Arrange 4–6 pieces fried plantain on the side. Garnish with minced parsley and serve with a lime wedge. Offer extra stew at the table.