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