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Dibi

Name: Dibi
Total time: 40 min
Yield: Serves 4
Cuisine: Senegal
Ingredients: 600g Lamb; 2 Onion; 2 tbsp Mustard; 2 tbsp Vinegar; 1 tsp Garlic powder; 1 tsp Black Pepper; 1 1/2 tsp Salt; 2 tbsp Vegetable Oil; To taste Baguette

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Mustard-marinated lamb grilled over charcoal and served with onion sauce — Dakar's late-night grill classic.

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📖 The Story Behind This Dish

Dibi is Senegalese grilled meat: lamb is slowly grilled over charcoal and classically served wrapped in paper with raw onion, mustard, and hot sauce. Dakar has many specialist grills called dibiteries that stay busy late into the night with people coming home from work. It's often eaten stuffed into a baguette.

🌆 Where it's eaten: At a Dakar dibiterie at night, fat drips onto the charcoal and smoke rises as grilled lamb is wrapped in paper with onions and handed over.

🥕 Ingredients (serves 4)

Lamb 600g
Onion 2
Mustard 2 tbsp
Vinegar 2 tbsp
Garlic powder 1 tsp
Black Pepper 1 tsp
Salt 1 1/2 tsp
Vegetable Oil 2 tbsp
Baguette To taste

👩‍🍳 Instructions

Cut the lamb into large pieces, rub in 1 tbsp mustard, the garlic powder, pepper, salt, and oil, and let stand 30 minutes.
Grill over charcoal or under a fish grill for about 15 minutes, turning, until crisp outside.
Thinly slice 1 onion and toss with the remaining mustard, the vinegar, and a little salt to make a raw onion sauce.
Thinly slice the remaining onion and sauté in oil, adding a little water and salt, until sweet and soft.
Cut the grilled meat into easy-to-eat pieces.
Plate the meat with both onion sauces and baguette.

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