Entree: Senegal – Dakar & Coastal Senegal – Thiebou Yapp (Senegalese braised beef cooked with a rich tomato sauce and rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 20 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (400 g) long-grain or broken rice, rinsed and drained
- 1 14 oz (400 g) can crushed tomatoes
- 3 cups (720 ml) beef stock or water
- 1-2 Scotch bonnet or habanero peppers, whole (pierced) optional
- 2 carrots, peeled and cut into large pieces
- 1 small eggplant, cut into thick rounds
- 1 small cassava or 2 small potatoes, peeled and cut into large chunks
- 1 bay leaf
- 1 tsp (5 g) dried thyme
- 1-2 Maggi or bouillon cubes (to taste)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil or peanut oil for finishing
- 1 small smoked fish or 2 oz (60 g) smoked fish flakes (optional, authentic touch)
- Fresh parsley or cilantro for garnish

Instructions

1. Pat the beef dry and season with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add 2 tbsp (30 ml) oil and brown the beef in batches until deeply caramelized; remove and set aside.
2. Lower heat to medium, add chopped onions and sauté until soft and golden, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes and scrape any browned bits from the pot.
4. Return the beef to the pot, add bay leaf, thyme, bouillon cubes, whole hot pepper (if using), and enough beef stock or water to just cover the meat (about 3 cups / 720 ml). Bring to a simmer.
5. Cover, reduce heat to low, and simmer gently until beef is very tender, about 1.5–2 hours. Skim fat and adjust seasoning with salt and pepper.
6. When beef is nearly tender, add the firmer vegetables (cassava or potatoes and carrots). Continue simmering until they begin to soften, about 15–20 minutes.
7. Remove about 1.5–2 cups (360–480 ml) of the cooking liquid into a bowl. Remove the bay leaf and whole hot pepper. If using smoked fish, add it to the pot at this stage.
8. In a separate saucepan or the same pot (after creating a space), heat 2 tbsp (30 ml) oil, add rinsed rice, and briefly toast it 2–3 minutes. Add the reserved hot cooking liquid back to the rice (enough so rice is covered by ~1/2 inch / 1 cm), bring to a simmer, then cover and cook gently until rice is tender and has absorbed the sauce, about 18–20 minutes.
9. While rice cooks, finish the remaining vegetables (eggplant and any quick-cooking items) in the braising pot until just tender, adjusting sauce thickness by reducing over medium heat if needed.
10. To serve, spread the tomato rice on a large platter, arrange the braised beef and vegetables over the rice, spoon remaining sauce on top, garnish with parsley or cilantro, and serve hot.