Entree: Senegal – Senegalese Wolof Cuisine – Thiebou Yapp (Wolof-style tomato rice cooked with beef and mixed vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped — about 10 oz (280 g)
- 4 garlic cloves, minced — about 1.2 oz (35 g)
- 2 tbsp (30 ml) tomato paste
- 3 cups (720 ml) crushed canned tomatoes
- 1 habanero or Scotch bonnet pepper, left whole (optional for heat)
- 4 cups (960 ml) beef stock or water, plus more if needed
- 2 bay leaves
- 2 tbsp (30 ml) Maggi seasoning or 2 beef bouillon cubes, crumbled
- 3 medium carrots, peeled and halved lengthwise — about 10 oz (280 g)
- 1 medium eggplant, cut into 1 in (2.5 cm) chunks — about 12 oz (340 g)
- 1 lb (450 g) cassava or turnips, peeled and cut into chunks (or additional carrots)
- 1 cup (150 g) okra, halved (optional)
- 2 cups (400 g) long-grain or broken rice, rinsed until water runs clear
- 1/2 cup (120 ml) neutral oil for the rice step (can use same vegetable oil)
- Salt and freshly ground black pepper to taste
- 1 bunch fresh parsley or cilantro for garnish — about 1.4 oz (40 g)

Instructions

1. Heat 3 tbsp (45 ml) vegetable 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 browned beef and set aside.
2. In the same pot, add the chopped onions and sauté until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the tomato paste and cook 2–3 minutes to deepen the flavor, then add the crushed tomatoes. Return the beef to the pot, add the whole hot pepper if using, bay leaves, and beef stock or water. Add Maggi seasoning or bouillon. Bring to a simmer.
4. Reduce heat to medium-low, cover partially, and simmer until the beef is fork-tender, about 45–60 minutes. Skim fat as needed. Adjust salt and pepper.
5. Add the harder vegetables (cassava or turnips and carrots) to the pot and simmer 10–12 minutes. Add eggplant and okra (if using) and simmer another 8–10 minutes until all vegetables are just tender. Remove about 2 cups (480 ml) of the cooking liquid and set aside; keep the meat and vegetables in the pot.
6. In a separate large skillet or the now-empty pot, heat 1/2 cup (120 ml) neutral oil until hot but not smoking. Add the rinsed rice and stir to coat grains with oil for 2–3 minutes.
7. Add the reserved 2 cups (480 ml) of hot cooking liquid to the rice along with enough additional hot water or stock to reach a total liquid volume equal to 3½ cups (840 ml) for the 2 cups (400 g) rice, then bring to a boil. Reduce to a low simmer, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–22 minutes.
8. Once rice is cooked, gently fold in the meat and vegetables, or mound rice on a large platter and arrange the beef and vegetables on top so the rice absorbs the juices. Garnish with chopped parsley or cilantro.
9. Serve family-style with extra sauce on the side and additional hot pepper or lemon wedges if desired. Leftovers keep refrigerated 2–3 days.