Ayamase Sauce

Ayamase, also known as Designer stew, is a rich and aromatic Nigerian sauce made with green peppers, assorted meats, and palm oil. See below for serving options.

Serving Size

Serves 4 people

Total Cooking Time

Preparation time: 25 minutesCooking time: 60 minutesTotal time: 1 hour 25 minutes

Ingredients

500g assorted meats (beef, shaki/tripe, cow foot)2 medium smoked or dried fish (optional)1 cup stockfish, soaked and cleaned1 cup meat stock (from boiling the meats)6 large green bell peppers (tatashe)4 green Scotch bonnet peppers (adjust to taste)2 medium White onions2 medium red onions1 tablespoon locust beans (iru)1½ cups palm oil2 medium onions (one sliced, one for blending)2 seasoning cubesSalt to taste1 teaspoon ground crayfish

Method

Wash and season the assorted meats with salt, seasoning cubes, and sliced onions.Boil until tender, reserving the stock.Add stockfish and smoked fish during the last 10 minutes of cooking. Set aside.Blend the red onions, and white onions with the iru and set aside (do not over-blend)..Blend the green bell peppers and scotch bonnet peppers (do not over-blend).Pour into a sieve and allow excess water to drain completely. This is key to preventing excess splatter and ensuring a rich stew.Heat the palm oil in a dry pot over medium heat until it turns light honey-brown and releases a smoky aroma.Add onions blend to the bleached oil and fry until lightly caramelised.Gradually add the drained pepper blend, stirring carefully.Cook uncovered for 30–40 minutes, stirring occasionally, until the sauce thickens and the oil begins to rise to the top.Add the cooked meats, stockfish, and smoked fish.Pour in some reserved meat stock to loosen the sauce if needed.Add crayfish, seasoning cubes, and salt to taste.Simmer for another 10–15 minutes to allow flavours to meld.Final Taste CheckAdjust seasoning and heat. The sauce should be rich, spicy, and slightly smoky.

How to Serve:

Ofada rice (traditional pairing)White riceBoiled yamSteamed plantain

This Potato and Beef Lasagne is a comforting twist on the classic Italian dish, swapping pasta sheets for thinly sliced potatoes. It’s rich, hearty, and perfect for a family dinner, offering layers of savoury beef sauce, creamy béchamel, tender potatoes, and melted cheese.

Serving Size

Serves 4 people

Total Cooking Time

Preparation time: 30 minutesCooking time: 1 hourTotal time: 1 hour 30 minutes

Ingredients

Beef Sauce

500g minced beef1 medium onion, finely chopped2 cloves garlic, minced1 carrot, finely grated1 tablespoon olive oil400g chopped tomatoes (1 tin)2 tablespoons tomato purée1 teaspoon dried oregano1 teaspoon dried basil1 beef stock cubeSalt and black pepper, to taste

Potato Layer

700g potatoes, peeled and thinly sliced (use a mandoline if possible)

Béchamel (White Sauce)

40g butter40g plain flour500ml whole milkSalt, white pepper, and a pinch of nutmeg

Topping

150g grated mozzarella or mature cheddar30g grated Parmesan (optional)

Method

Heat the olive oil in a large pan over medium heat.Add the chopped onion and cook until soft and translucent.Stir in the garlic and cook for 30 seconds.Add the minced beef and cook until browned, breaking it up with a spoon.Stir in the grated carrot, chopped tomatoes, tomato purée, dried herbs, stock cube, salt, and pepper.Reduce heat and simmer for 20–25 minutes until thick and rich. Set aside.Melt the butter in a saucepan over medium heat.Add the flour and whisk continuously for 1–2 minutes to cook out the raw flour taste.Gradually add the milk, whisking constantly to avoid lumps.Cook until the sauce thickens and coats the back of a spoon.Season with salt, white pepper, and nutmeg. Remove from heat.Peel and slice the potatoes very thinly.Rinse briefly in cold water and pat dry to remove excess starch.Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.Lightly grease a baking dish.Add a thin layer of beef sauceA layer of sliced potatoesA layer of béchamel sauceRepeat the layers until all components are used, finishing with béchamel on top.Sprinkle evenly with grated cheese (and Parmesan if using).Cover loosely with foil and bake for 40 minutes.Remove the foil and bake for a further 20 minutes, until the top is golden and bubbling and the potatoes are tender.Allow the lasagne to rest for 10 minutes before slicing. This helps the layers set.

How to Serve

A fresh green saladSteamed vegetablesGarlic bread or crusty bread

This dish also reheats beautifully, making it ideal for leftovers or meal prep.