Ceebu yapp – Senegalese rice and beef

2 December 2018

Ceebu yapp (thiebou yapp) : senegalese rice and meat

Duration: 1h30

Difficulty: medium

Cost : medium

Servings : for 6 persons

Ingredients for ceebu yapp :

500g of rice (basmati rice if possible), 10 + 4 cl of oil, 4 onions, 2 cloves of garlic, chilli powder, pepper, salt, 3 cubic broth, mustard, vinegar, 500 g of meat (preferably beef chuck), 1 sugar lump (optional), 2 bay leaves,1 sweet pepper.
For the crudités : 1 fresh tomato, 1 cucumber, 2 eggs.
For the chili sauce : 1 tablespoon of mustard, 1 teaspoon of chili powder, 1 pinch of salt.

Preparation :

Step 1 : marinate the meat
Push the meat in a bowl. Cut into very small pieces.

Add a tablespoon of vinegar and mustard, 1 crushed cubed broth, a pinch of salt and pepper, chili powder and 1 clove of garlic minced. Mix very well in order the spice penetrate in the meat.

You can let it marinate for 1 hour but this step is optional.

Step 2 : preparation of the ceebu yapp
Heat the 10cl of oil in a kettle. Add the meat. Cook for about 15 minutes stirring occasionally. The pieces of meat must be well colored.

Add two chopped onions. Let brown for 5 min stirring regularly.

Add 1.25L of water and bay leaves. Add 1 cubic broth, a tablespoon of mustard, a tablespoon of vinegar, a teaspoon of pepper, a pinch of salt and chili powder. Stir well. Add a sugar lump (optional). Cook for about 30 minutes with medium heat.

Wash the rice and cook with steam for about 15 minutes. For this purpose, preferably use a “couscoussier”. Otherwise, you can use a microwave and wet the rice every 3 minutes (for that 4 or 5 tablespoons of water are enough to wet the rice).

Add the rice to the meat broth. Mix well. Taste the seasoning and adjust if necessary by adding some salt, pepper or chili powder.

Cook for 25 minutes with low heat and stir every 8 minutes.

To make sure the rice is cooked, take a few grains between your fingers and crush them. If they are tender, the rice is cooked. If not, stir and cook for a few more minutes. The cooking time may depend on the quality of the rice.

Step 3 : Preparation of the sauce (optional) :
While the rice is cooking, prepare the sauce as follows :

Heat the 4cl of oil in a pan. Add the two chopped onions, a teaspoon of mustard, the remaining cubed broth, 1 clove garlic minced, pepper, a little chilli. Mix and let cook for about 5 minutes.

Add half a glass of water and a tablespoon of vinegar. Add the sweet pepper cut along the length. Mix.

Let reduce about 5 minutes. Reserve.

Preparation of crudités used to decorate the dish (optional) :
Cut the tomato into slices.
Peel the cucumber and cut into slices too.
Cook the eggs in a saucepan of boiling water for about 15 minutes. Remove and put in a bowl of warm water for 5 minutes then remove the shells. Cut the eggs into slices. Reserve.