Chadian-style Thiébou Yapp

Ingredients

In Chadian-style Thiébou Yapp, we adapt the original Senegalese recipe to Chadian cuisine by incorporating Chadian spices and flavors. While the Senegalese version often uses fish as the main protein, we substitute it with beef in the Chadian adaptation. Additionally, we incorporate Chadian vegetables such as eggplant and cabbage to give the dish a distinct Chadian twist. We alse have the original recipe for Thiébou yapp, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 eggplant, diced 1 eggplant, diced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, and cayenne pepper to the pot. Stir well to combine and cook for another minute.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the diced tomatoes, sliced carrots, diced eggplant, and shredded cabbage. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Add the long-grain rice to the pot and stir to coat it with the flavors.
6. 6.
   Pour in the beef broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the rice is cooked and the beef is tender.
7. 7.
   Once cooked, remove the pot from the heat and let it sit for a few minutes before fluffing the rice with a fork.
8. 8.
   Serve the Chadian-style Thiébou Yapp hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — For tender beef, choose a cut suitable for stewing, such as chuck or brisket. Cut the beef into evenly sized cubes to ensure even cooking.
• Eggplant — To prevent the eggplant from becoming mushy, sprinkle it with salt and let it sit for 15 minutes before rinsing and adding it to the stew.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of cayenne pepper according to your taste.
• Feel free to add other vegetables of your choice, such as bell peppers or green beans, to customize the dish to your liking.
• For an extra burst of flavor, serve the Thiébou Yapp with a squeeze of fresh lemon juice.

Serving advice

Chadian-style Thiébou Yapp is best served hot, straight from the pot. Accompany it with a side of fresh salad or steamed vegetables to complete the meal.

Presentation advice

To present the Chadian-style Thiébou Yapp beautifully, place a generous portion of the stew in the center of a plate and garnish it with a sprig of fresh parsley. Serve it alongside a mound of fluffy rice for an appealing and appetizing presentation.