Also known as Afra, this is a Gambian classic of fried or barbecue meat with stock cube that’s served with onions, mustard and bread. This can be made with goat, lamb or beef. For smokiness I usually use smoked paprika, but you could use dried and smoked fish, pounded to a powder. Ensure that the meat is nicely marbled with fat as this will add flavour and will help oil the pan.
Prep time: 20 minutes/Cook time: 30 minutes/Serves: 4
Ingredients:
500g beef, lamb or goat cut into large cubes (traditionally meat on the bone ie shoulder is used)
2 Onion, sliced into 1.5cm (1/2 in thick slices)
1 habanero chilli, finely chopped
2 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp black pepper
2 Maggi cubes, crumbled
mustard
Method:
Heat oil on a large griddle pan, then use kitchen paper to spread the oil all over the ridges. Once the pan is hot, add in the meat (in this case the meat is not pre-seasoned).
Cook the meat, stirring occasionally, for about 10 minutes, until it has rendered its fat and is nicely coloured on all sides. Season with the salt and smoked paprika. Stir to combine and continue frying, stirring frequently, for a few minutes. Now scatter over and stir in the black pepper then crumble in the first Maggi cube. Stir to combine.
Finally scatter over the chopped chilli and add the onion (separate the round into rings).
Place the meat in a large bowl then combine with the chilli, paprika, sea salt, black pepper and Maggi cubes. Use your hands to rub the seasonings well into the meat. Continue cooking, stirring until the onions begin to soften (you want them to lose their raw taste but retain a crunch).
Transfer to a warmed serving dish. Serve with bread and mustard on the side.
