Adventures in cultural cooking


Posted by Lisa Lozeau, Senior Marketing Manager

Last weekend I attempted to make a traditional meat stew from Sierra Leone. If you are hosting a House Party for us, you've probably seen this recipe so if you've tried it, let us know how yours came out!

The recipe seemed pretty simple: beef, garden eggs (aka eggplant), onion, tomato and some seasoning.

You start by boiling the beef in water and then adding six – yes six – eggplants. Keep an eye on the beef. To my surprise it was prone to boiling over. While the beef was boiling I cubed the eggplant. I’m not sure what size or kind of eggplant they use in Sierra Leone, but I could only fit 3-4 of the purple kind in my soup pot. I Googled “garden eggs” and there are small white eggplant that do look like eggs so maybe the recipe meant six of those.

Anyway, three and half purple eggplant seemed to work. You let it simmer a until the eggplant is tender and then you are supposed to grind/blend the eggplant and add it back to the beef to simmer with a few more ingredients. I couldn’t figure out how to separate the eggplant from the beef (maybe I wasn’t supposed to cube it?) so I just spooned everything into the blender and pureed it.

The end result doesn’t look anything like the picture. It looks and tastes like the gravy part of a beef stew, which is actually quite yummy. It’d be great with some fresh bread.

If you try this at home, I suggest cutting the eggplant pieces big enough that you can easily fish them out to puree them. That way your beef stew would still have chunks of beef in it.

Stay tuned for future posts about my adventures in cultural cooking and be sure to let us know if you've tried any of our international recipes by commenting below.

Happy cooking!