Ceebu Yap (Senegalese Meat with Rice and Vegetables) Recipe-
- 2 lb. boneless loin of lamb or beef sirloin, chopped into bite-sized pieces.
- 5 or 6 Thai Birds-Eye hot chili peppers, halved, seeds left in
- 4 to 5 large cloves garlic, minced
- Freshly ground coarse sea salt and black peppercorns, to taste
- 2 or 3 Knorr bullion seasoning cubes (an absolute must have ingredient)
- 2 bay leaves
- ¼ cup red palm oil (no substitutes, for the authentic results!)
- 2 tbsp. yellow mustard
- 2 cups fine chopped white onions
- 5 cups beef or lamb broth
- 3 large carrots, peeled and sliced into small sticks
- 8 oz. green beans
- 1 large eggplant, peeled and chopped into thick sticks about 2-3” long
Note: I used carrots, green beans, and eggplant, but you can use any combination of veggies you like. In Senegalese cuisine, pumpkin or squash is very popular in a dish like this, too.
- Season the meat with a rub of crushed Knorr Maggi cube, salt and pepper.
- Heat the oil over medium-high heat, in a large, deep pot or wok. Sauté the meat cubes adding and stirring in the mustard as they cook, and then when starting to brown, add in the chopped onion and minced garlic, stir everything together well, and sauté for about 5 minutes.
- Now add in more black pepper (to taste), 1 Knorr cube, crushed, and 2 bay leaves, and cook for another 5 minutes.
- Now add in the 5 cups of broth, stir, then add in your vegetables and peppers and stir again. You can add in another Maggi cube if you like, as well. Cover, and allow to cook for about 40 minutes.
- Then, using a slotted spoon, remove all the vegetables and meat from the pot, place in a covered bowl, and put the bowl in the oven set on very low heat, to keep them warm.
- Add the rice into the pot, cover, and cook until the rice is well done and tender. Stir now and then, to prevent sticking and burning on the pot’s bottom.
- So serve, spread the rice out over a large serving platter, and then spread the vegetables and meat over the top of the rice.
- A popular garnish with this Ceebu Yap is hard boiled eggs. If you want to include those, have them boiled at the right time to still be warm when you peel them, then halve them and arrange on top of the serving platter.
- Eat your Ceebu Yap with your hands! Provide each person with a hot, moist cleaning towel to clean their hands before partaking.