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Nyebbeh with Oli Gravy

Nyebbeh with Oli Gravy is a traditional Gambian recipe for a classic dish of nyebbeh (cooked beans) served with a gravy made from palm oil flavoured with tomato paste and onions. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Nyebbeh with Oli Gravy.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesVegetarian RecipesVegetable RecipesBean RecipesGambia Recipes


Ingredients:

For the Nyebbeh:
600g beans
salt to taste

For the Oil Gravy:
350ml palm oil or groundnut oil
2 onions, finely chopped
2 tbsp tomato paste
salt and black pepper to taste

Method:

Soak the beans over night. Rub between your hands to remove any skins. Rinse the beans and place in salted water. Bring to a boil and simmer for some 80 minutes, or until the beans are tender.

Meanwhile prepare the oil gravy. Heat the oil in a pan, add the black pepper, onion and tomato paste. Fry for a few minutes then add 300ml water and salt to taste. Cook until all the water has evaporated.

Drain and mash the beans and serve with the oil gravy poured on top. This is often served on a bed of boiled cassava.