Ayamase Designer Stew
Ingredients
- 6 large green bell peppers
- 3 medium onions chop a half bulb and reserve
- 3 red or orange scotch bonnet use according to preference
- 800 g assorted meat cut into small pieces I used a combination of lungs, ponmo, shaki and beef
- 6 boiled eggs peeled
- 4 tbsp Iru woro locust beans
- 3 tbs bouillon powder I used jumbo brand
- Salt to taste
- 2 cups cooking spoon of palm oil
- 3 tbsp ground crayfish optional
Details
- Servings: 6
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
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