Entree: Senegal – Dakar & Coastal Senegal – Cebbu Yapp (Beef and tomato rice stew cooked with root vegetables and coastal Senegalese spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
- 3 tbsp (45 ml) peanut oil
- 2 large onions, finely chopped (about 12 oz / 340 g)
- 4 garlic cloves, minced
- 3 tbsp (45 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes or 4 medium fresh tomatoes, chopped
- 6 cups (1.4 L) beef broth or water
- 2 Maggi-style bouillon cubes (or 2 beef bouillon cubes)
- 1 scotch bonnet or habanero pepper whole (leave intact for heat; optional)
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 g) sea salt, adjust to taste
- 1 tbsp (15 g) dried thyme or 1 tbsp (15 g) chopped fresh parsley
- 3 cups (600 g) broken rice or long-grain rice, rinsed
- 3 medium carrots, peeled and halved lengthwise (about 9 oz / 260 g)
- 8 oz (225 g) cassava or turnip, peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium eggplant, cut into large wedges (about 10 oz / 280 g)
- 8 oz (225 g) okra, whole or halved if large
- 1 small cabbage, cut into 6 wedges (about 12 oz / 340 g)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or koriander (cilantro) for garnish
- Lemon wedges, for serving

Instructions

1. Heat peanut oil in a large heavy pot over medium-high heat. Season beef cubes with salt and pepper and brown in batches until well-seared on all sides; remove and set aside.
2. In the same pot add chopped onion and cook until translucent, about 6–8 minutes. Add garlic and tomato paste and cook 2 minutes, stirring to caramelize the paste slightly.
3. Add crushed tomatoes, browned beef, bouillon cubes, thyme, and beef broth (or water). Add the whole scotch bonnet for heat if using. Bring to a boil, then reduce to a simmer, cover, and cook until beef is nearly tender, about 1 to 1¼ hours.
4. Meanwhile, wash and prepare the vegetables. Add cassava and carrots to the pot and simmer 15 minutes. Add cabbage and eggplant and simmer another 10 minutes. Add okra in the last 8–10 minutes so it stays tender but not mushy.
5. When beef and vegetables are tender, carefully remove about 3–4 cups (720–960 ml) of the cooking broth into a separate pot and strain to remove solids. Adjust seasoning of the broth with salt and lemon juice.
6. Bring the strained broth to a boil, add the rinsed rice, reduce heat to low, cover, and cook until rice is tender and liquid absorbed, about 15–20 minutes. Fluff rice with a fork.
7. To serve, mound rice on a large platter and arrange beef and vegetables over and around the rice. Spoon a little of the cooking sauce over the rice, garnish with chopped parsley or cilantro and lemon wedges. Serve hot.