🇬🇼 Guinea-Bissauan Cuisine

Djagatu Refogado

Sautéed Bitter Eggplant

Prep Time 20 min

Servings 4

Difficulty Easy

Calories 196 kcal

Small bitter eggplants sautéed with onions, tomatoes, and dried shrimp in palm oil — a pungent side dish that awakens the palate.

Ingredients

400g djagatu (African bitter eggplant) or regular small eggplant
3 tbsp red palm oil
1 large onion, sliced
2 tomatoes, diced
2 tbsp dried shrimp, ground
1 scotch bonnet pepper, sliced
Salt to taste

Instructions

1 Wash and quarter the djagatu. If using regular eggplant, cube and salt for 10 minutes to draw out bitterness.
2 Heat palm oil in a skillet over medium-high heat.
3 Add onion and cook until softened, about 4 minutes.
4 Add djagatu and cook for 8 minutes, stirring occasionally, until tender.
5 Add tomatoes, ground dried shrimp, and scotch bonnet. Cook for 5 minutes.
6 Season with salt and serve as a side dish.

Did You Know?

Djagatu is so bitter that first-time tasters often grimace — but regular eaters say the bitterness is addictive and no meal feels complete without it.