Liberian Eggplant Stew is a traditional Liberian recipe for a classic stew (soup) of beef in an aubergine (eggplant), tomato and chilli base. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Eggplant Stew.
Add the chillies to a pestle and mortar and pound to a paste. Add a handful of the onion and pound in then add 1 tomato. Pound to a smooth paste.
Peel and cube the aubergine. Add the oil to a pot and use to fry the aubergine until browned. Remove with a slotted spoon and set aside. Now add the beef to the pot and fry until browned before adding he chilli paste. Fry for 2 minutes then add the onions and the remaining tomatoes.
Bring to a boil then add the tomato purée, the Maggi cubes and the black pepper. Cover and simmer for 20 minutes. In the meantime wash and flake the dried fish. After 20 minutes add this to the stew along with 300ml water. Return to a simmer, cover and cook for 40 minutes, or until the beef is tender and the flavours have blended. Season to taste and serve on a bed of rice.
