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