Original name: Jamweli

Origin: Gambia

1 kg mutton meat cut in cubes of 2-3 cm
2 medium size fresh tomatoes, diced
1 big onion, chopped finely
2 cloves of garlic, grated or chopped finely
1 big round eggplant, cut in cubes of 2 cm
2 big potatoes, peeled off and cut in cubes of 2 cm
1 big manioc (cassava), peeled off and cut in cubes of 2 cm
100 ml olive oil
350 ml tomato puree
2 small cubes of maggi (bouillon cube commonly used in Africa)
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of chili powder
2 tablespoons of dijon mustard

Put in a big pot 1.5 liters of water and the meat, bring it to the boiling point. When it starts boiling, add 1 cube of maggi and the salt and cook it for 15 minutes at medium heat uncovered. After 15 minutes passed, add all the rest of the ingredients apart from the dijon mustard and cook it covered for about 30-45 minutes. When the meat and the vegetables are well cooked add the dijon mustard, stir it well and cook for another 2 minutes and then your Jamweli is ready!

Serve the stew with bread.