Entree: Senegal – Senegalese Wolof Cuisine – Cebbu Yapp (Wolof beef and rice cooked in a spiced tomato broth with assorted vegetables)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 3 cups (555 g) broken rice or long-grain rice
- 6 cups (1.4 L) beef broth or water, plus more if needed
- 1/2 cup (120 g) tomato paste
- 4 ripe tomatoes, chopped, approx. 1 lb (450 g)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 garlic cloves, minced
- 1 scotch bonnet or habanero pepper, whole (leave intact for milder heat) 
- 1/4 cup (60 ml) vegetable oil
- 2 bay leaves
- 2 bouillon cubes (Maggi) or 1 tbsp (15 g) bouillon powder, optional
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 1 lb (450 g) cassava, peeled and cut into large chunks
- 2 medium carrots, peeled and halved, approx. 6 oz (170 g)
- 2 small eggplants, cut into large pieces, approx. 1 lb (450 g)
- 1 small cabbage, quartered, approx. 1 lb (450 g)

Instructions

1. Heat 1/4 cup (60 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches until well seared on all sides; transfer browned beef to a plate and set aside.
2. In the same pot, add chopped onion and sauté until softened, 5–7 minutes. Add garlic and cook 1 minute. Stir in chopped tomatoes and tomato paste, breaking down the tomatoes; cook until the mixture thickens and darkens, about 8–10 minutes.
3. Return the beef to the pot, add bay leaves, bouillon if using, parsley, ground pepper, salt, and the whole scotch bonnet. Pour in 6 cups (1.4 L) beef broth or water to cover. Bring to a boil, then reduce to a simmer, cover, and cook until beef is nearly tender, about 45–60 minutes.
4. Add cassava and carrots to the pot first and simmer 15–20 minutes. Add eggplant and cabbage and continue simmering until all vegetables and beef are tender, another 10–15 minutes. Remove the scotch bonnet and bay leaves; taste and adjust seasoning.
5. Using a slotted spoon, remove beef and vegetables and set aside, keeping them warm. Strain the cooking liquid into the pot (discard large tomato solids if desired) and bring the broth to a gentle simmer. Add the broken rice to the broth, cover, and cook until rice has absorbed the liquid and is tender, about 20–25 minutes; if using longer-grain rice adjust time and liquid.
6. To serve, mound the cooked rice on a large platter and arrange beef and vegetables on top. Spoon extra sauce from the pot over the rice and meat and serve family-style.