Thiébouyapp is a traditional Senegalese recipe for a classic one-pot dish of beef and rice cooked in an onion, garlic, mustard and bayleaf base. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Thiébouyapp.
700g stewing beef, cubed
1 onion, chopped
500g short-grain rice
2 tbsp groundnut oil
1 garlic clove, minced
2 tbsp Dijon mustard
1 bayleaf
salt and freshly-ground black pepper
Method:
Heat the oil in a pan and when hot add the beef and fry until browned all over. Stir in the mustard then add the onion and minced garlic. Season to taste with salt and black pepper and fry for 5 minutes, stirring constantly.
Add 1.5l water then bring to a boil. Reduce to a simmer, cover the pan and simmer gently for 1 hour. In the meantime wash the rice thoroughly and set aside to drain.
Add the rice to the pan after the meat has cooked for 1 hour. Stir to combine, bring back to a simmer, cover the pan and cook for about 25 minutes, or until the rice is tender.
Turn into a serving dish and serve accompanied by mashed hot chillies (Scotch bonnets and/or habaneros).
