Thiebou Yapp — Print Recipe — The Culinary Codex

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.

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.