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Thiebou Yapp

Name: Thiebou Yapp
Total time: 90 min
Yield: Serves 4
Cuisine: Senegal
Ingredients: 600g Beef; 2 cups Raw rice; 3 Onion; 4 cloves Garlic; 2 tbsp Mustard; 2 tbsp Vinegar; 1 tsp Black Pepper; 2 Bay leaf; 2 tsp Chicken bouillon; 1 1/2 tsp Salt; 4 tbsp Vegetable Oil

Rice

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Beef and rice cooked in an onion-and-mustard broth — the Senegalese rice dish essential on celebration days.

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📖 The Story Behind This Dish

Thiebou yapp means 'rice and meat' and is essentially the meat version of thieboudienne. Instead of tomato, the meat is stewed with lots of onion and garlic, mustard, and vinegar, and the rice is cooked in that broth, giving a brownish, deeply savory rice. It's often made for Tabaski (Eid al-Adha) and other celebrations.

🌆 Where it's eaten: On Tabaski, rice finishes cooking in a big pot in a courtyard full of relatives, and platter after platter topped with meat and onion sauce is handed out.

🥕 Ingredients (serves 4)

Beef 600g
Raw rice 2 cups
Onion 3
Garlic 4 cloves
Mustard 2 tbsp
Vinegar 2 tbsp
Black Pepper 1 tsp
Bay leaf 2
Chicken bouillon 2 tsp
Salt 1 1/2 tsp
Vegetable Oil 4 tbsp

👩‍🍳 Instructions

Cut the beef into bite-size pieces, season with crushed garlic, mustard, vinegar, pepper, and salt, and let stand 30 minutes.
Heat oil in a pot and brown the beef.
Add the sliced onions and sauté until soft.
Add 1L water, the chicken stock powder, and bay leaf, cover, and simmer on low for 40 minutes.
Set aside the meat and sauce, adjust the broth to 1.3 times the volume of rice, add the rice, cover, and cook on low for 25 minutes.
Serve the rice topped with the meat and onion sauce.

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