Recipe: beef ayamase and jollof rice from Tokunbo’s Kitchen

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Saturday, August 20, 2016 - 00:00

Tokunbo Koiki, of Nigerian food pop-up Tokunbo’s Kitchen, shares his recipe for the popular slow-cooked Nigerian beef dish.

The Beef Ayamase serves four, with a prep time of around 15 minutes, and a cooking time of 115 minutes. Whilst the jollof rice also serves four, and takes about 15 minutes to prep, and 30 minutes to cook.

beef ayamase and jollof rice

ingredients for the beef ayamase
  • 1kg chuck beef
  • 3/4 green peppers 
  • 1/2 Scotch bonnet (optional or adjust according to taste)
  • 1 large red onion (half chopped / thinly sliced)
  • 1/2 cups of smoked crayfish (optional)
  • 2 cups palm oil
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 1 tbsp salt
  • salt to taste 
ingredients, for the jollof rice
  • 2 cups basmati rice
  • 2 capsicum peppers
  • 1 onion (1/2 chopped aside)
  • 1 can Cirio passata tomatoes (550ml tomatoes)
  • 100ml tomato puree
  • 1⁄2 tsp curry powder
  • 1⁄2 tsp thyme
  • salt (to taste)
  • 1 vegetable stock cube
  • bayleaf (handful)
  • 1⁄2 tsp ginger
  • 1⁄2 tsp white pepper
  • 120ml vegetable oil


method for the beef ayamase

  1. Season beef with black pepper, garlic powder, ginger and thyme. Cook for 15-20 minutes. Drain and place in grill for 5 minutes turning till brown on each side. Set aside. Beef can also be fried for a crispier taste
     
  2. Add peppers and half onion into a blender. Process into a coarse, almost smooth, texture. Pour mixture into a strainer to drain out excess water
     
  3. Heat palm oil in a large pot with a tightly fitted cover for 10 minutes on medium-high heat. As this will get very smoky, leave the cover on the pot during this bleaching process. Remove from heat and leave for about 5 minutes
     
  4. Once the smoke is gone, return to high heat and add in chopped onions. Fry until the onion turns a bit golden
     
  5. Add in crayfish if using, pepper mixture and salt. Stir to combine. Cover and cook for 10 minutes
     
  6. Add grilled beef to the sauce, reduce heat to low-medium and simmer until the oil floats to the top (about 45 minutes to 1 hour)
  7. Serve with jollof rice and plantain.

method for the jollof rice

  1. Soak rice in hot water for about 12 minutes. Wash with cold water to get rid of extra starch
     
  2. Blend half onion, pepper and tomatoes together and set aside in a strainer to drain excess water
     
  3. Add vegetable oil into a pot, pour chopped onions and fry until the onions are translucent
     
  4. Add pepper, onion and tomato blend. Cover pot and fry until the oil rises above the sauce
     
  5. Once the oil has risen to the top, add tomato puree and seasoning
     
  6. Dissolve stock in two cups of water and add to sauce
     
  7. Add rice, cover with foil and steam cook for about 30 minutes on low heat
     
  8. Serve with plantain and coleslaw for a tasty vegan meal.

 


 

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