Tiepbouyape (also known as Ceebu Yapp) is a traditional Senegalese recipe for a classic dish of a beef, vegetable and rice stew that is the beef equivalent of traditional Senegalese Thiéboudienne. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Tiepbouyape.
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This is essentially a beef-based version of the traditional Senegalese rice and fish dish, Thiéboudienne or Ceebu jën.
Ingredients:
400g cracked (or chopped) rice
350ml groundnut oil
1.5kg meat (beef), sliced into small cubes (typically beef)
25g yété (fermented snails)
2 onions, sliced into thin strips
1 sprig of fresh thyme
1 garlic clove
3 bayleaves
250ml tomato purée
4 carrots, sliced into 2cm lengths
3 djados (garden eggs — small, round, pale, aubergines)
1 cassava tuber, peeled and cubed
1 small white cabbage
1 hot chilli, pounded to a paste
2 bouillon cubes
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a large pan. When hot, add the meat and a little ground black pepper. Fry until the meat is browned then add the onions and garlic. Fry for about 4 minutes, or until the onions are soft but not coloured then stir in the tomato purée mixed with 500ml hot water, the thyme and bayleaves.
Add 1.5l water, season to taste then stir in the carrots, cassava, garden eggs, yété, hot chilli and bouillon cubes. Bring the mixture to a simmer, cover with a tight-fitting lid and cook gently for 30 minutes over medium heat.
Steam the rice in a couscousier for 10 minutes.
After this time, remove the vegetables and set aside on a dish to keep warm. Add the rice and stir to combine. Add more water, if needed so that the liquid comes 5mm above the ingredients.
Cook the mixture for 10 minutes. Adjust the seasonings, reduce the heat to low and cook for 15 minutes. more.
Arrange the rice mixture on a serving dish. Arrange the vegetables around the outside and serve.
