Entree: Senegal – Casamance – Cebbu Yapp (One-pot Senegalese rice cooked with beef and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 5 min

Total 1 hr 40 min

Ingredients

- 4 tbsp (60 ml) peanut oil
- 1 1/2 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) ground black pepper, divided
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste
- 3 cups (555 g) long-grain rice, rinsed and drained
- 6 cups (1.4 L) beef stock or water
- 1 beef or chicken bouillon cube
- 2 medium carrots, peeled and cut into 1/2-inch (12 mm) pieces, about 8 oz (225 g)
- 1 small eggplant, cut into 1-inch (2.5 cm) cubes, about 8 oz (225 g)
- 8 oz (225 g) cassava or sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) okra, trimmed (halved if large)
- 1 scotch bonnet or habanero pepper whole (optional for heat)
- 1 tbsp (15 ml) freshly chopped parsley or cilantro
- 2 bay leaves
- Juice of 1 lemon

Instructions

1. Heat 2 tbsp (30 ml) peanut oil in a large heavy pot over medium-high heat. Season the beef with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Brown the beef in batches until well seared on all sides, about 6–8 minutes total. Transfer beef to a plate.
2. Add remaining 2 tbsp (30 ml) oil to the pot. Sauté the sliced onions until soft and translucent, about 6 minutes. Add minced garlic and tomato paste and cook 2 minutes, stirring to combine and slightly caramelize the paste.
3. Return the browned beef to the pot. Pour in the beef stock or water, add the bouillon cube and bay leaves, and bring to a simmer. Scrape up any browned bits from the bottom of the pot. Reduce heat to low, cover, and simmer until beef is nearly tender, about 35–40 minutes.
4. Add the firmer root vegetables first: carrots and cassava (or sweet potato). Continue simmering, covered, 10 minutes.
5. Stir in the eggplant and okra, then add the rinsed rice evenly over the stew (do not stir it into the liquid). Gently pour additional hot stock or water if needed so the liquid level covers the rice by about 1/4 inch; total liquid should be approximately 6 cups including existing stock. Nestle the whole scotch bonnet pepper into the pot if using.
6. Cover tightly and simmer over low heat until the rice is tender and has absorbed the liquid, about 20–25 minutes. Check once near the end and stir gently to incorporate beef and vegetables with rice, being careful not to break grains.
7. Remove from heat. Discard bay leaves and scotch bonnet if used. Stir in chopped parsley or cilantro and lemon juice, and adjust salt and pepper to taste.
8. Let rest 5 minutes, then serve family-style, spooning beef and vegetables over the rice.