Thiébou Yapp de Saint-Louis (Senegalese Spiced Lamb, Caramelized Onion & Broken Rice) – Authentic Senegal Recipe

Ingredients for Thiébou Yapp de Saint-Louis (Senegalese Spiced Lamb, Caramelized Onion & Broken Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender lamb or beef cubes, prepped into bite-sized pieces
• 1.5 cups fragrant broken rice steamed in garlic-mustard stock, washed and trimmed
• 1 cup caramelized onions
• 1 medium onion and 3 cloves garlic, finely minced with Senegalese nokoss paste (garlic
• 1.5 tbsp traditional Senegal seasoning (scallions, parsley, black pepper), Dijon mustard, bay leaf)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Senegalese nokoss paste (garlic until golden.
2. Add scallions, parsley, black pepper), Dijon mustard, bay leaf along with tender lamb or beef cubes and fragrant broken rice steamed in garlic-mustard stock, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with caramelized onions.