The Gambia's answer to Senegalese dibi: chopped lamb or beef seasoned simply, grilled in dedicated afra shops, and wrapped in paper with onions, black pepper, and mustard sauce. A late-night institution, typically scooped up with tapalapa bread.
Also known as: afra, Gambian afra, afra grilled meat, afra shop lamb
Watch it made
Ingredients
- 800 g boneless beef or lamb, in 3 cm pieces
- 2 tsp black pepper
- 1 stock cube, crushed
- 1 tbsp oil
- 2 onions, sliced into rings
- 2 tbsp mustard
- 1 fresh chili, minced (or 1/2 tsp cayenne)
- 1 lime
- tapalapa bread or baguette
How to make it
- 1
Work the black pepper, stock cube and oil over the meat and rest it 15 minutes while the charcoal turns grey.
- 2
Grill over glowing coals 15-20 minutes, turning, until the outside is dark and the inside just done.
- 3
Chop small, then toss immediately with the onion rings, mustard, chili and a hard squeeze of lime — residual heat should barely wilt the onions.
- 4
Wrap in brown paper Serrekunda-style, or heap on a plate, and scoop up with hunks of bread.
Pro tip: The lime-mustard toss happens off the fire and seconds before eating; done earlier, the onions weep and the meat sogs.
