Nigerian Designer Stew with Green Pepper and Locust Beans

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This vibrant Nigerian stew, popularly known as Designer Stew or Ayamase, gets its signature character from a fiery green-pepper blend, fermented locust beans, and unrefined palm oil. It is traditionally served alongside local brown rice to balance the stew's bold, peppery richness. The combination of smoked fish, assorted meats, and layered aromatics makes it a beloved centerpiece for Sunday meals and special occasions.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 6 gSugar
• 24 gProtein
• 720 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 95 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the green pepper blend

• 4 large green bell peppers, roughly chopped
• 2 red bell peppers, roughly chopped
• 4 scotch bonnet peppers, stems removed
• 1 medium onion, quartered
• 3 tablespoons locust beans (iru or dawadawa)

For the stew

• 3/4 cup unrefined red palm oil
• 1 large onion, thinly sliced
• 2 cups pre-boiled assorted meats (tripe, ponmo, and beef)
• 1 cup flaked smoked mackerel or catfish
• 1/2 cup beef or meat stock
• 2 teaspoons bouillon powder
• 1 teaspoon salt, plus more to taste

Directions

1. Combine the green bell peppers, red bell peppers, scotch bonnets, quartered onion, and locust beans in a blender. Pulse to a coarse, slightly chunky texture without over-blending.
2. Heat the palm oil in a heavy pot over medium heat until melted and clarified, about 3 to 4 minutes, taking care not to let it smoke or burn.
3. Add the sliced onion and sauté for 2 to 3 minutes until softened and fragrant.
4. Carefully pour in the blended pepper mixture (it will sizzle vigorously), stir well, and cook for 10 to 12 minutes until the raw taste mellows and the mixture darkens slightly.
5. Stir in the pre-boiled assorted meats and smoked fish, making sure everything is well coated, and cook for 5 minutes.
6. Pour in the stock, then add the bouillon powder and salt. Stir thoroughly to combine.
7. Reduce the heat to low and simmer uncovered for 8 to 10 minutes until the palm oil rises to the surface, signaling the stew is properly cooked.
8. Taste and adjust the seasoning; the finished stew should be deeply aromatic, oily, and noticeably peppery with the unmistakable scent of locust beans.
9. Serve hot alongside ofada rice, boiled yam, or fried plantain, and spoon the palm oil layer generously over each portion.

Cook’s Notes

• Always use unrefined red palm oil for the authentic color, aroma, and flavor; refined palm oil will not give the right result.
• Pulse the peppers just until coarse, not smooth, since a slightly chunky texture is traditional in Nigerian cooking.
• Pre-boil the assorted meats for 20 to 25 minutes with onion, ginger, garlic, and salt before adding them to the stew.
• Watch for the palm oil rising to the top during simmering; this is the classic visual cue that the stew is fully cooked.
• Reduce the scotch bonnets to 1 or 2 if you prefer a milder heat, or leave the seeds in for maximum fire.

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