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Nyebbeh with Oil Gravy

Every weekend I would sit at the Jimpex corner where my father had a shop and watch the world go by. On the other side of the road was a stall selling food throughout the day. In the morning, amongst other things, they had Nyebbeh – a bean mash typically served for breakfast with an oil based gravy. A truly tasty treat, which with a little Tapalapa can go a long way.

90 Minutes


IngredientsFor the Nyebbeh:

600g dry kidney or black-eye beans


IngredientsFor the Oil Gravy:

300 millilitres of palm oil

50 milliliters of groundnut oil

2 onions

2 tablespoons of tomato concentrate

300milliliters water

Salt and Black pepper to taste


1. Soak the beans overnight in water with a pinch of salt to soften the skin.

2. Remove the skins from the beans – to do this, rub the now soft skin which should peel off.

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