This recipe has many different names including Steak and Onions, Dibi, and Afra. It is a street food recipe from The Gambia made by sauteing steak pieces with mustard and onions. It is best served with a fresh baguette!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
Recipe Origins
Afra or Dibi is a street food popular in The Gambia and other West African countries (like Guinea Bassau or Guinea).
It is made with lamb, bushmeat, or, in this case, beef! It’s typically cooked alongside onions and mustard to caramelize the sauce directly onto the beef, leading to lasting flavor.
Typically in The Gambia, this street food is served in a paper bag to soak up all the extra drippings from the meat. It’s best when paired with a French baguette and a side of mustard!
Usually, this is a snack eaten by the higher class families in The Gambia.
Why Make this Recipe
- A New Way to Try Steak: Experimenting with different cuts of steak is fun, but I sometimes get bored with just putting my steaks on the grill. This recipe uses a sirloin steak but prepares it in a fun and unique way!
- Fast: One of the things I love most about this recipe is that the prep is nice and simple. Even the onions only need to be cut into 4 slices! Your meal will be done in under 40 minutes, perfect for a summer dinner outside.
- “Travel” to The Gambia: If you’ve ever wanted to experience the Smiling Coast of Africa, this recipe is the way to do so! Even if you can’t visit The Gambia in person, you can experience Gambian food from your own kitchen.
What Do I Need to Make this Recipe?
Tools
- Cutting Board
- Knife
- Cast Iron Skillet
- Measuring Spoons
- Wooden Spoon/Spatula
Ingredients
- Oil: I used vegetable oil. You can also use canola or sunflower oil if preferred.
- Meat: I used a sirloin steak.
- Seasonings: Salt, black pepper, yellow mustard, cayenne pepper
- Bouillon: Beef bouillon. You can use 1 bouillon cube or 1 tsp of jarred bouillon.
- Onion: I used a sweet onion. Because we are not caramelizing the onion all the way, I preferred a sweet onion to a white onion.
- Baguette: I like getting my baguettes from the bakery aisle of my grocery store.
How to Make this Recipe
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Step 1: Cook the Beef
Place a large cast iron skillet over high heat and add the vegetable oil. Heat until the pan is very hot.
Add the beef (and liquid smoke if using) into a pan. Use tongs to turn the steak occasionally. When the beef is cooked about halfway, add the salt. Continue turning until it is browned on the outside.
Step 2: Season the Beef
Once the steak is browned, add the black pepper and beef bouillon (cube). Stir until the steak is coated completely. Add the mustard and mix again.
Use a slotted spoon to remove the beef to a separate plate leaving the juices in the pan. Set the plate aside.
Step 3: Cook the Onions
Add the raw onions into the pan and saute. Cook for about 8-10 minutes, until the onions begin to soften but haven’t softened all the way. The onions should still have a little bit of crunch to them.
When the onions are your desired consistency, add the beef back into the pan and saute just long enough to let it warm up again. Turn the heat off, and add the desired amount of cayenne pepper.
Serve with french bread and more mustard on the side. Enjoy!
Expert Tips
- Though this Steak and Onion recipe uses sirloin steak, I have also seen Afra or Dibi made with many other types of meat, including lamb, chicken, or bushmeat. Feel free to experiment with whatever meat you’d prefer. Keep in mind that steak does not need to be cooked all the way through, but chicken does.
- You may also see this dish referred to as “Senegambian”. Because of The Gambia being bordered entirely by Senegal, most food/recipes are shared amongst both countries.
- This recipe is conveniently low carb, Whole30 friendly, and keto! (All if served without the baguette)
- If you prefer to make this recipe in the oven, you can place the meat and onion in a baking dish and bake at 350 degrees Fahrenheit until cooked all the way through. At the end, put the oven on a broil and broil the meat to get some crispy edges!
Recipe FAQs
How Long Will Leftover Steak and Onions Last?
Make sure to store your leftover Dibi in the fridge in an airtight container. It should stay good for 3-5 days.
How to Reheat Leftover Dibi
To reheat the Dibi, line a baking tray with parchment paper. Put the leftovers on the parchment paper and put in the oven at 300 degrees Fahrenheit. Keep a close eye on it, and bake until warmed through.
Did you enjoy this Steak and Onions Recipe (also called Dibi or Afra)? If so, make sure to check out these other recipes we picked out just for you!:
- Filet Steak in a Cast Iron Skillet
- Steak Stir Fry from Cambodia
- Churrasco Steak Sandwich from Chile
- Plantain Pilé from Gabon
- Cheese Stuffed Chicken Breasts with Dijon Mustard
Steak and Onions (Dibi/Afra)
Equipment
- Cutting Board
- Knife/Knives
- Cast Iron Skillet
- Measuring Spoons
- Wooden Spoon
- Slotted Spoon
- Tongs
Ingredients
- 2 tbsp Vegetable oil
- 2 lb sirloin steak, or any other kind of meat that you want. You can also do lamb, etc cut into large, bite sized pieces
- ½ tsp Salt
- ¼ tsp black pepper (Use code FF20 for 20% off)
- 1 tsp Better than Bouillon/1 Beef Bouillon Cube
- 3 tsp yellow Mustard , + more for serving
- 1 sweet onion, sliced very large into rounds (4 slices)
- Cayenne pepper, to taste
- Liquid smoke, optional
- French Baguette, sliced for serving
Instructions
- Place a large cast iron skillet over high heat and add the vegetable oil. Heat until the pan is very hot.
- Add the beef (and liquid smoke if using) into a pan. Use tongs to turn the steak occasionally. When the beef is cooked about halfway, add the salt. Continue turning until it is browned on the outside.
- Once the steak is browned, add the black pepper and beef bouillon (cube). Stir until the steak is coated completely. Add the mustard and mix again.
- Use a slotted spoon to remove the beef to a separate plate leaving the juices in the pan. Set the plate aside.
- Add the raw onions into the pan and saute. Cook for about 8-10 minutes, until the onions begin to soften but haven’t softened all the way. The onions should still have a little bit of crunch to them.
- When the onions are your desired consistency, add the beef back into the pan and saute just long enough to let it warm up again. Turn the heat off, and add the desired amount of cayenne pepper.
- Serve with french bread and more mustard on the side. Enjoy!
Notes
- Oil: I used vegetable oil. You can also use canola or sunflower oil if preferred.
- Meat: I used a sirloin steak.
- Seasonings: Salt, black pepper, yellow mustard, cayenne pepper
- Bouillon: Beef bouillon. You can use 1 bouillon cube or 1 tsp of jarred bouillon.
- Onion: I used a sweet onion. Because we are not caramelizing the onion all the way, I preferred a sweet onion to a white onion.
- Baguette: I like getting my baguettes from the bakery aisle of my grocery store.
- Though this Steak and Onion recipe uses sirloin steak, I have also seen Afra or Dibi made with many other types of meat, including lamb, chicken, or bushmeat. Feel free to experiment with whatever meat you’d prefer. Keep in mind that steak does not need to be cooked all the way through, but chicken does.
- You may also see this dish referred to as “Senegambian”. Because of The Gambia being bordered entirely by Senegal, most food/recipes are shared amongst both countries.
- This recipe is conveniently low carb, Whole30 friendly, and keto! (All if served without the baguette)
- If you prefer to make this recipe in the oven, you can place the meat and onion in a baking dish and bake at 350 degrees Fahrenheit until cooked all the way through. At the end, put the oven on a broil and broil the meat to get some crispy edges!
Ashley Andreasen says
Great tasting and easy to follow recipe!! Good first introduction to African food.
Alexandria Drzazgowski says
So glad you loved it Ashley! Thank you for taking the time to leave a review, they mean so much!