Ayamase (Ofada Green Pepper Stew)

Instructions

1. Put the beef, chopped onion, bouillon cube, salt and water in a pot. Bring to a boil, cover and simmer for 45 minutes until tender. Meanwhile, hard-boil the eggs for 10 minutes, then cool, peel and halve them.
2. Blend the green peppers, chilies and the large chopped onion into a coarse purée. Pour it into a wide pot and boil uncovered for 25 minutes, stirring now and then, until most of the water has evaporated and the purée is thick.
3. Open a window and keep a lid within reach. Heat the palm oil in a heavy pot over medium heat for 8 to 10 minutes, until it lightens from deep red to pale yellow and just begins to smoke. Remove from the heat for 1 minute. Never leave hot oil unattended.
4. Return the oil to medium heat. Add the sliced onion and locust beans and fry for 5 minutes until soft.
5. Add the thickened pepper purée and the crayfish. Fry for 15 to 20 minutes, stirring often, until the sauce darkens to deep olive green and the oil separates.
6. Stir in the beef, 100 ml (scant 1/2 cup) of its stock, the bouillon cube and salt to taste. Simmer for 10 minutes, then add the eggs and heat for 3 minutes. Serve with plain rice.

Tips

• Ofada rice is a local unpolished rice with a nutty smell. If you cannot find it, long-grain brown rice or plain white rice both work.
• Skip the oil-bleaching step if it worries you. Use half palm oil and half vegetable oil and fry for 5 minutes longer, accepting a milder, less smoky flavor.