Dibi

Name: Dibi
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1kg lamb ribs or leg, cut into pieces; 2 large onions, sliced; 2 tbsp Dijon mustard; 2 tbsp vegetable oil; 2 limes, juiced; 1 scotch bonnet pepper, minced; Salt and pepper to taste; Spice mix: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin

Dibi (DEE-bee)

Grilled Lamb

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 428 kcal

Tender pieces of lamb grilled over charcoal until smoky and charred, served with spiced onion sauce and mustard — Senegal's ultimate street-side feast.

Nutrition & Info

Protein 36.0g

Carbs 8.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

charcoal grill tongs sharp knife

Presentation Guide

Vessel: butcher paper or tray

Garnishes: sliced onions, mustard, lime

Accompaniments: crusty bread, hot pepper sauce, attaya tea

Ingredients

1kg lamb ribs or leg, cut into pieces
2 large onions, sliced
2 tbsp Dijon mustard
2 tbsp vegetable oil
2 limes, juiced
1 scotch bonnet pepper, minced
Salt and pepper to taste
Spice mix: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin

Instructions

1
Season lamb with spice mix, oil, salt, and pepper. Marinate 30 minutes.
2
Light charcoal grill and let coals turn white-hot.
3
Grill lamb pieces, turning frequently, until charred outside and juicy inside, about 15-20 minutes.
4
Make onion sauce: combine sliced onions, mustard, lime juice, minced scotch bonnet, and salt.
5
Slice grilled lamb into bite-sized pieces on a cutting board.
6
Serve on paper with onion sauce drizzled on top and extra mustard on the side.

💡

Did You Know?

Dibi joints in Dakar are open-air restaurants that operate from dusk until the small hours — the glow of charcoal grills and the smell of roasting lamb is the signature of Dakar nightlife.

Chef's Notes

Equipment Tips

charcoal grill
tongs
sharp knife

Garnishing

sliced onions, mustard, lime

Accompaniments

crusty bread, hot pepper sauce, attaya tea

The Story Behind Dibi

Dibi is the cornerstone of Senegalese street food culture, rooted in Wolof and Fulani grilling traditions. The open-air dibiteries that line Dakar's streets are social hubs where people gather nightly. The tradition of communal lamb grilling predates urbanization and has rural pastoral origins.

🕐 Traditionally enjoyed evening meal, late-night street food 📜 Origins: Traditional Wolof grilling tradition

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