Thiebou Yapp Vermicelles is a traditional Senegalese recipe for a classic dish of rice and vermicelli served topped by mixed meat and stuffed chicken portions in a chilli-based sauce. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Thiebou Yapp Vermicelles.
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This is a Senegalese classic, in essence the meat version of Thiebou Djenn. Though not as well known as its fish-based equivalent it's still a wonderful sharing meal. In essence, rice and vermicelli topped with chicken, and mixed meats with eggs and vegetables that's finished with a chilli and tomato sauce. This version combines vermicelli with the rice.
2 garlic cloves
2 tbsp Dijon mustard
1 Maggi bouillon cube
1/2 tsp ground black pepper
generous pinch of cayenne pepper
2 habanero chillies
chilli powder
ginger powder
salt
3 maggi stock cubes
5 cloves of garlic
2 half bell peppers of different colours, sliced lengthways
1 cucumber
1 fresh tomato
2 hard-boiled eggs peeled and halved
Dijon Mustard
vinegar
2 bay leaves
2 sugar cubes, to sweeten the taste.
Method:
Wash the chicken then remove and discard the skin and any fat from underneath. Season liberally with salt, rubbing this into the meat.
For the chicken prepare a stuffing by mixing together all the ingredients in a bowl. Using a sharp knife poke a hole each piece of chicken and fill with the stuffing mix. Arrange the chicken pieces in the base of a cast iron casserole, then add 300ml (1 1/4 cups) water. Season with black pepper and chilli powder then place over medium heat. Bring to a simmer and cook for 10 minutes, turning the chicken pieces over after 5 minutes.
After 10 minutes of cooking, remove the chicken pieces with tongs and set aside on a plate. Pour the pan juices into a bowl and set aside. Wash the pot clean make sure it's completely dry.
Add 150ml vegetable oil and when the oil is hot use to fry the chicken for a few minutes on each side until nicely coloured all over. Remove once more and set aside.
Prepare a marinade for your mixed beat by crushing together 2 cloves of garlic, 2 tablespoons of mustard, 1 maggi bouillon cube, ½ teaspoon of pepper, a pinch of chilli in a mortar. Mix well to evenly distribute the spices. Spread this mixture over the meats then transfer to the casserole. Fry for 10-15 minutes, until nicely coloured on all sides. At this point add 2 sliced onions. Mix to combine and continue frying for 5 minutes.
Now pour in 1.5l (6 cups) water along with 1 tbsp Dijon mustard and 1 tbsp vinegar, a couple of cubes of sugar, 1 Maggi cube, crushed, 1/4 tsp cayenne pepper, 1/2 tsp black pepper and the bay leaves. Season to taste and add the whole habanero chillies. Cover and cook for 30 minutes over low-medium heat.
In the meantime, prepare the sauce: Heat 40ml oil in a pan, add the remaining 2 onions and 1 minced garlic clove along with 1/2 Maggi cube, 1 tbsp Dijon mustard, 1/2 tsp black pepper and 1/4 tsp cayenne pepper. Continue frying for 5 minutes, until the onions are nicely coloured, stirring occasionally. Cut each bell pepper strip in half crossways and add to the onions. Cook for 3 minutes, stirring frequently.
Add 100ml (2/5 cup) water as well as the reserved chicken cooking juices and 1 tbsp vinegar. Mix well and simmer for 5 minutes to reduce. Once the sauce begins to thicken add the chicken and simmer for 10 minutes then take off the heat and set aside.
Wash the rice thoroughly then steam for 10 minutes (ideally in a couscousier). After 10 minutes, turn the rice over with a slotted spoon so that it cooks evenly. Steam again for 10 min but on low heat this time. By the end of this time the rice should be almost ready. Take the rice off the heat and set aside. Break the vermicelli into pieces, place in your steamer and cook for 5 minutes. Now mix in the rice and cook everything for a further 5 minutes.
At this point, wash the tomato and cut into slices then peel the cucumber and slice thinly.
To serve, arrange the rice and vermicelli on a serving dish. Arrange the chicken in the centre of the rice and place the mixed meats around the chicken. Arrange the slices of cucumber, tomato and halved eggs around the outside. Spoon the sauce over the top.
Take the steamed chillies and mash with mustard and a little crushed stock cube to make a sauce. Serve to accompany the dish.
