Beef is popular The Gambia. It is relatively expensive, though, so it is usually reserved for special occasional dishes like this mildly spiced aubergine and beef stew.

Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood

Serves 4; Preparation Time 15-20 mins; Cooking Time 70-75 mins


  • 450 g stewing beef, cubed
  • 1 tsp dried thyme
  • 3 tbsp palm or vegetable or sunflower oil
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 4 canned plum tomatoes, chopped, plus juice
  • 1 tbsp tomato paste (puree)
  • ½ tsp mixed spice
  • 1 fresh red chilli, deseeded and finely chopped
  • 900 ml beef stock
  • 1 large aubergine (eggplant), abt 350 g
  • Salt, to taste
  • Ground black pepper, to taste


  1. Season cubed beef with ½ tsp thyme, salt and pepper.
  2. Heat 1 tbsp oil in a large pan (or pot) and fry meat for 8-10 mins, till browned. Transfer to a bowl and set aside.
  3. Add remaining oil to pan (or pot).
  4. Fry onion and garlic for a few mins, then add tomatoes.
  5. Simmer for 5-10 mins, stirring occasionally.
  6. Stir in tomato paste, mixed spice, chilli and remaining thyme.
  7. Then add reserved beef and stock. Bring to the boil, cover and simmer for 30 mins.
  8. Cut aubergine into 1 cm cubes.
  9. Stir aubergine into beef mixture and cook, covered, for a further 30 mins, till beef is completely temder.
  10. Adjust seasoning and serve hot with rice.

Note to self:
I think this would work with pork too.

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