Savor Senegal (Thiébou Tchep Lamb)
Thiébou Tchep is a traditional Senegalese dish that translates to "rice and fish" in Wolof, the language of Senegal. This recipe puts a delicious twist on the classic by using lamb as the protein, creating a rich and flavorful meal that will transport you to the vibrant markets of Senegal.
Ingredients
- 2 lbs lamb, cut into chunks
- 2 cups rice
- 1 onion, chopped
- 3 tomatoes, diced
- 1 eggplant, sliced
- 2 carrots, sliced
- 1/2 cup cabbage, shredded
- 1/4 cup tomato paste
- 4 cups water
- 1 scotch bonnet pepper, whole
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
Instructions
- Season the lamb chunks with salt, black pepper, and cayenne pepper.
- In a large pot, heat the vegetable oil over medium heat. Add the seasoned lamb and brown on all sides.
- Add the chopped onion and diced tomatoes to the pot, and cook until the onions are translucent.
- Stir in the tomato paste and cook for 2 minutes.
- Add the water, eggplant, carrots, cabbage, and scotch bonnet pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Stir in the rice and make sure it is submerged in the liquid. Cover the pot and let it cook for 20 minutes, or until the rice is tender.
- Remove the scotch bonnet pepper before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Cooking pot Stove
Serving suggestions
Serve the Thiébou Tchep Lamb with a side of fresh salad and a squeeze of lemon for a refreshing contrast to the rich flavors.
Tips & tricks
For an extra kick of heat, you can add extra cayenne pepper or serve with a side of hot sauce.
Cost
$25