Chef-tested recipe
A Guinean tomato-based stew with beef, eggplant and okra, traditionally served over rice.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Steamed rice
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 600 g beef, cut into small pieces
- 300 g eggplant, diced
- 250 g okra, sliced
- 400 g tomatoes, chopped
- 50 g tomato paste
- 250 g onion, chopped
- 50 ml neutral oil paid link
- 800 ml water or stock
- 1 small chilli, optional
- 9 g salt paid link
Method
Brown beef lightly in oil, then add onion and cook until softened.
Add tomato paste and tomatoes and cook until the sauce reduces.
Add water or stock and simmer the beef for 25 minutes.
Add eggplant and okra and continue simmering until the vegetables are very tender and the stew thickens.
Season and serve over rice.
Beginner Technique Notes
Allow the eggplant to soften fully into the sauce. Okra thickens the stew naturally, so add extra water only if the pot becomes too dry.
Substitutions
Use lamb or chicken instead of beef. Leave out the chilli for a milder version.
Storage
Refrigerate for up to 3 days and reheat to a steady simmer.
Allergen Notes
No major allergens are required in the base recipe; check commercial stock.
Always Cook with Heart. Always!
