Entree: Senegal – Northern Senegal – Cebbu Yapp (Senegalese tomato-simmered beef cooked with rice and stewed vegetables)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 40 min

Additional 5 min

Total 2 hrs 30 min

Ingredients

- 2.2 lb (1.0 kg) beef chuck or short ribs, cut into large chunks
- 3 tbsp (45 ml) peanut oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste
- 4 large tomatoes, chopped, about 18 oz (500 g) or 1 1/2 cups (360 g) canned crushed tomatoes
- 1 scotch bonnet or habanero pepper, whole (leave intact for less heat or split to increase heat)
- 2 carrots, peeled and halved lengthwise, about 8 oz (225 g)
- 1 lb (450 g) cassava (yucca), peeled and cut into 2-inch pieces
- 1/2 small cabbage, quartered, about 1 lb (450 g)
- 2 medium eggplants, halved lengthwise, about 12 oz (340 g)
- 6 cups (1.4 L) beef stock or water plus 2 beef bouillon cubes
- 3 tbsp (45 ml) vegetable oil (for frying vegetables)
- 3 cups (600 g) long-grain or broken rice, rinsed until water runs clear
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 2 Maggi or bouillon cubes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped parsley or cilantro for garnish
- Lemon or lime wedges for serving

Instructions

1. Heat the 3 tbsp (45 ml) peanut oil in a large heavy pot over medium-high heat. Pat the beef chunks dry and brown in batches on all sides, about 4–6 minutes per batch. Remove browned beef and set aside.
2. In the same pot, add the sliced onions and sauté until soft and golden, about 8 minutes. Add the minced garlic and tomato paste and cook 2 minutes, stirring to caramelize the paste slightly.
3. Add chopped tomatoes (or crushed canned tomatoes) and stir to combine. Return the browned beef to the pot, add bay leaves, thyme, whole scotch bonnet, bouillon cubes if using, and pour in beef stock to just cover the meat. Season lightly with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook until the beef is nearly tender, about 1 to 1 1/4 hours.
4. While the beef simmers, heat the 3 tbsp (45 ml) vegetable oil in a skillet over medium heat. Lightly brown the carrot halves, cassava pieces, eggplant halves, and cabbage quarters just to develop color; they should not be fully cooked. Remove and set aside.
5. When the beef is nearly tender, add the blanched vegetables into the pot and continue simmering, covered, until vegetables and meat are fully tender, another 20–30 minutes. Taste and adjust seasoning.
6. Remove the beef and large vegetables with a slotted spoon and keep warm. Strain the cooking liquid through a sieve into a bowl, discarding solids and the whole scotch bonnet (or reserve if you prefer extra heat). Measure the strained broth; you should have about 4 to 5 cups (1.0–1.2 L). Add more water if necessary.
7. Return the strained broth to the cleaned pot. Bring to a gentle boil and add the rinsed rice. Use about 1 1/4 to 1 1/2 cups (300–360 ml) of broth per cup of rice depending on rice type; adjust liquid so rice will cook through (for 3 cups rice use roughly 4 to 4 1/2 cups / 1.0–1.1 L). Cover, reduce heat to low and cook until rice is tender and has absorbed the broth, about 18–25 minutes.
8. When the rice is cooked, fluff gently with a fork and taste for salt. Arrange the reserved beef and vegetables on top of the rice to steam together for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon or lime wedges on the side.