Thiébou Yapp

About This Recipe

Thiébou yapp (rice with lamb) is the meat version of Senegal's national dish thiéboudienne and equally beloved. Lamb pieces are cooked in a rich tomato and onion broth with vegetables including cassava, squash, and sweet potato, then used to cook the rice in the deeply flavoured cooking liquid. Like its fish counterpart, it is typically cooked in a single large pot and eaten communally, directly from the pot on a mat. The spice blend of touk (black pepper, cumin, bouillon) gives Senegalese rice dishes their distinctive character.

Ingredients

Serves 6

• 1 kgbone-in lamb shoulder(cut into large pieces)
• 400 gparboiled or basmati rice
• 400 gcanned tomatoes(crushed)
• 3 tbsptomato purée
• 2 largeonions(roughly chopped)
• 4 clovesgarlic(minced)
• 80 mlvegetable oil
• 200 gcassava(peeled and cut into chunks)
• 200 gbutternut squash(cut into wedges)
• 1 mediumsweet potato(cut into chunks)
• 2 cubeschicken or lamb stock cube
• 1 tspground cumin
• 1 tspblack pepper
• 1 tspsalt
• 2bay leaves

Instructions

1. 1

   Brown meat

   Heat oil in a large heavy pot. Brown lamb pieces well on all sides in batches. Remove and set aside.

2. 2

   Make tomato base

   In the same pot, fry onions until golden. Add garlic, tomato purée, crushed tomatoes, cumin, black pepper and stock cubes. Cook 15 minutes stirring until sauce darkens.

3. 3

   Braise lamb

   Return lamb to the pot. Add enough water to nearly cover (about 1 litre). Add bay leaves. Bring to a boil, then simmer covered for 45 minutes.

4. 4

   Add vegetables

   Add cassava, squash and sweet potato. Cook 20 more minutes until all vegetables are tender.

5. 5

   Cook rice

   Remove lamb and vegetables to a platter. Measure the remaining broth — you need 750ml. Add water if necessary. Bring to a boil. Add rinsed rice, stir once. Cover tightly and cook on low heat 18 minutes.

6. 6

   Serve

   Fluff rice and mound on a large platter. Arrange lamb and vegetables on top. Serve communally.

Variations

• •

  Use beef instead of lamb for a slightly milder version.

• •

  Add a whole scotch bonnet to the braise for heat — remove before serving.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate lamb and rice separately for 3 days. The flavour deepens overnight.

Frequently Asked Questions