Ayamase Stew (Designer Green Pepper Stew/Ofada)

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1. 1Step 1: Clean and deseed the green bell peppers. Blend with as little water as you can manage without over working your blender. Alternatively, blend and sieve or roast and blend.
2. 2Step 2: Heat up in a sauce pan, sauté onions in bleached palm oil, then add the iru (locust beans).
3. 3Step 3: Pour in the freshly blended green bell peppers into the oil. Add the crayfish and meat stock. Stir to combine. Cook till the sauce thickens to your desired consistency. This can take up to 30 mins depending on the quantity.
4. 4Step 4: Add precooked assorted meats. Lower heat and allow to simmer for about 5 minutes then turn heat off before adding the boiled eggs.
5. 5Step 5: Saute onions in bleached palm oil, add the iru and stir.
6. 6Step 6: Then pour in the thawed stew base, ground cray fish, the meat stock, stir and allow to cook for about 20 mins until the stew begins to thicken again. Stir at close intervals to prevent it from burning. (the thickness of the sauce is a personal choice. I like mine thick but not too thick.)
7. 7Step 7: Taste for seasoning and adjust with more if needed. When the sauce has reached your desired consistency, add the precooked assorted meats, lower heat to a simmer to warm meat through for about 5 mins. Turn off heat the add the boiled eggs. The residual heat would warm the eggs through.
8. 8Step 8: Serve with ofada rice or any medium or long grain rice.