Designer Stew (ayamase Stew) With Rice & Beans Or White Rice Recipe

Prepare proteins

Parboil the beef and offal: place beef and tripe in a pot, cover with water, add one chopped onion and 1 bouillon cube, bring to a boil, then simmer 30–45 minutes until tender. Reserve the stock (about 2 cups). Remove meat and cut into bite-sized pieces. Debone and flake the smoked fish. If using dried shrimp, soak 10 minutes and chop.

Blend peppers and onions

Rough-chop 6 green peppers, optional red bell pepper, 4 scotch bonnets and 1 onion. In a blender add about 1/4 cup of the reserved stock (or water) and blitz to a coarse smooth paste. Do not overprocess; a slightly textured mix is traditional.

Fry pepper-onion mix

Heat 1 cup palm oil in a heavy skillet over medium heat. Add 1 large chopped onion (reserve the blended onion separately) and fry until translucent, 3–4 minutes. Add the blended green pepper mixture carefully (it may splatter). Reduce heat to medium-low and fry, stirring often, for 12–18 minutes until the raw smell dissipates and the oil begins to separate and appear on the surface. Stir frequently to prevent burning.

Season and fold in proteins

Add flaked smoked fish, soaked shrimp (if using), parboiled beef and tripe to the pepper mix. Stir to combine. Add locust beans (2 tbs), ground crayfish (2 tbs), the remaining bouillon cube, salt (adjust later), and black pepper. Pour 1–1.5 cups of reserved stock gradually to loosen the stew to your desired consistency (Ayamase is typically thick but saucy). Simmer gently 8–10 minutes to meld flavors.

Finish stew

Taste and adjust seasoning. If the stew is too bitter from palm oil, a pinch of sugar can balance it (optional). Stir in chopped parsley or scent leaves, remove from heat and let rest 5 minutes before serving.

Rinse 3 cups rice until water runs clear. If using dried beans, cook until tender before starting; if canned, drain and rinse.

In a medium pot, heat 1 tbs oil or butter over medium heat. Add the rice and toast lightly 1–2 minutes. Add 4.5 cups water or stock, 1 cup cooked beans, 1 tsp salt and bring to a boil.

Once boiling, reduce heat to low, cover tightly and simmer 15–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork. Gently fold beans through rice or serve rice with a spoonful of beans on top.

Peel ripe plantains and slice diagonally into 1/2-inch thick pieces.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering. Fry plantain in batches without crowding, about 2–3 minutes per side, until golden brown and caramelized. Remove with a slotted spoon to paper towels, sprinkle with 1/4 tsp salt and keep warm.

Plate rice and beans (or white rice) alongside a generous scoop of Ayamase stew. Add 3–4 pieces of fried plantain per serving. Top stew with chopped parsley or scent leaves and optional fried egg. Serve hot.