Thiebou Yapp

Name: Thiebou Yapp
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Gambian
Ingredients: 500g beef or lamb, cubed; 3 cups broken rice; 4 tbsp tomato paste; 2 large onions, diced; 3 cloves garlic, minced; 2 carrots, chunked; 1 sweet potato, cubed; 1 eggplant, cubed; 3 tbsp vegetable oil; 2 Maggi cubes; 1 Scotch bonnet pepper; 2 bay leaves; Salt and pepper; 4 cups water

Thiebou Yapp (CHEB-oo YAHP)

Rice with Meat

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 520 kcal

A hearty one-pot rice dish cooked with chunks of seasoned beef or lamb, vegetables, and tomato sauce, a Gambian family favorite for weekend meals.

Nutrition & Info

Protein 30.0g

Carbs 55.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot wooden spoon sharp knife

Presentation Guide

Vessel: large communal platter

Garnishes: lime wedges

Accompaniments: salad, chili sauce

Ingredients

500g beef or lamb, cubed
3 cups broken rice
4 tbsp tomato paste
2 large onions, diced
3 cloves garlic, minced
2 carrots, chunked
1 sweet potato, cubed
1 eggplant, cubed
3 tbsp vegetable oil
2 Maggi cubes
1 Scotch bonnet pepper
2 bay leaves
Salt and pepper
4 cups water

Instructions

1
Season meat with salt, pepper, and one crushed Maggi cube. Let marinate for thirty minutes.
2
Heat oil in a large pot. Brown meat in batches until deeply colored on all sides.
3
Add onions and garlic. Cook until softened. Stir in tomato paste and cook for three minutes.
4
Add vegetables, remaining Maggi cube, bay leaves, and Scotch bonnet. Pour in water and bring to boil.
5
Once vegetables are partially cooked, remove them and meat. Add rice to the tomato broth.
6
Cook rice covered on low heat for twenty-five minutes. Return meat and vegetables on top. Steam five more minutes.

💡

Did You Know?

Thiebou yapp is considered the meat lover version of benachin, and Gambian families often rotate between the fish and meat versions throughout the week.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
sharp knife

Garnishing

lime wedges

Accompaniments

salad, chili sauce

The Story Behind Thiebou Yapp

Thiebou yapp is the meat-based counterpart to the famous benachin, reflecting the pastoral traditions of inland Gambia where cattle and sheep were more accessible than fish. The dish follows the same one-pot rice cooking philosophy but uses beef or lamb broth to flavor the rice. This preparation showcases the Gambian talent for creating distinct dishes from the same foundational technique, with each version carrying its own cultural significance and appropriate occasions.

🕐 Traditionally enjoyed weekend lunch 📜 Origins: Senegambian

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