Senegal

Ceebu yapp

Rice cooked in a peppery lamb and onion broth, with a mustard onion sauce. Senegal's festive meat rice.

120 minTime

38 gProtein each

mediumSpice

Make it your way

Grandma's wayLamb, onions, broken rice and mustard onion sauce.

The original

631kcalsame

38 gproteinsame

3 gfibresame

120minutessame

Classic ceebu yapp.

Per serving, worked out from the ingredient table.

Mutton (goat meat)900 g lamb or beef, in chunks

Rice2½ cups broken rice

Onion4 large, sliced

Garlic6 cloves

Prepared mustard2 tbsp Dijon mustard

Vinegar2 tbsp

Black pepper2 tsp, cracked

Cooking oil (vegetable oil)⅓ cup

Stock cube (bouillon cube)1 cube

Bay leaf (indian bay leaf)2

Water4 cups

Saltto taste

4 steps

1Marinate the meat with crushed garlic, pepper, vinegar and salt for 30 minutes.
2Brown the meat in oil, then add the onions and cook until soft and golden.
3Add water, stock cube and bay leaves and simmer until tender. Lift out the meat and some onions; stir mustard into the onions for the sauce.
4Cook the rinsed broken rice in the broth, covered, until tender. Return the meat to warm.

Serve it like this

Spread the rice on a large shared platter, arrange meat in the centre and spoon the mustard onion sauce on top. Lime wedges alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.