Thiebou Yapp

Name: Thiebou Yapp
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Senegalese
Ingredients: 500g lamb or beef, cubed; 3 cups broken rice; 2 large onions, sliced; 2 tbsp Dijon mustard; 2 tbsp tomato paste; 1 tbsp vinegar; 3 cloves garlic, minced; 2 bouillon cubes; 1/4 cup vegetable oil; 1 scotch bonnet pepper; Salt and pepper to taste; 4 cups water

Thiebou Yapp (cheh-boo YAP)

Rice with Meat

⏱ Prep Time 1 hour 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 498 kcal

A fragrant, one-pot rice dish cooked with marinated lamb or beef, caramelized onions, and mustard, offering a meaty alternative to the iconic fish version.

Nutrition & Info

Protein 32.0g

Carbs 52.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot wooden spoon

Presentation Guide

Vessel: large communal platter

Garnishes: caramelized onions, lime wedges

Accompaniments: spicy pepper sauce

Ingredients

500g lamb or beef, cubed
3 cups broken rice
2 large onions, sliced
2 tbsp Dijon mustard
2 tbsp tomato paste
1 tbsp vinegar
3 cloves garlic, minced
2 bouillon cubes
1/4 cup vegetable oil
1 scotch bonnet pepper
Salt and pepper to taste
4 cups water

Instructions

1
Marinate meat with mustard, vinegar, garlic, salt, and pepper for 30 minutes.
2
Heat oil in a heavy pot. Brown meat on all sides. Remove and set aside.
3
Caramelize sliced onions in the same pot until deep golden, about 15 minutes.
4
Add tomato paste and cook 2 minutes. Return meat, add bouillon and water.
5
Simmer 20 minutes. Add washed rice on top of the meat.
6
Cover tightly and cook on low heat 25 minutes until rice is fluffy and liquid absorbed.

💡

Did You Know?

Thiebou Yapp was born out of practicality — when fish was scarce or too expensive, Senegalese cooks simply swapped in meat and created an equally beloved dish.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon

Garnishing

caramelized onions, lime wedges

Accompaniments

spicy pepper sauce

The Story Behind Thiebou Yapp

Thiebou Yapp is the meat-based sibling of Thieboudienne. While the fish version claims national dish status, Thiebou Yapp is equally treasured in inland Senegal where access to fresh fish was historically limited. The caramelized onion technique, called yassa-style, bridges it to another Senegalese classic.

🕐 Traditionally enjoyed lunch, weekday meals 📜 Origins: Wolof adaptation, 20th century

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