DISH RESEARCH · Rice dish
Ceebu Yapp
Senegalese rice cooked in seasoned lamb juices and served with an onion-and-mustard sauce.
About Ceebu Yapp
Karelle Vignon-Vullierme learned this Senegalese tiebou yapp from Dyenaba. Boneless lamb and lamb chops cook with onion, garlic and chilli before broken rice is added to their seasoned cooking juices.
The rice is steamed before it finishes cooking in the pot. A separate onion sauce combines garlic, chilli, vinegar, mustard and olives with some of the reserved meat broth.
The finished rice is tender and soft, with the lamb alongside the onion sauce. Karelle serves this rendition without the raw-vegetable decorations she describes on some Senegalese family platters.
Allergens in this recipe
Contains: Mustard.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Ceebu Yapp
Dyenaba's Senegalese lamb tiebou yapp recorded by Karelle.
- Broken riceBase
- Boneless lambProtein
- Lamb chopsProtein
- OnionAromatic
- GarlicAromatic
- Chilli peppersSeasoning
- SaltSeasoning
- PepperSeasoningIngredient page not linked
- Seasoning cubesSeasoning · OptionalIngredient page not linked
- OilCooking mediumIngredient page not linked
- WaterLiquid
- VinegarSeasoningIngredient page not linked
- Prepared mustardSeasoning
- OlivesSeasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Broken rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual29 preferred original broken rice selected over longrice alternative.
- Boneless lamb: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual30 prescribed boneless meat alongside actual chops; exact cut unprovided.
- Lamb chops: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual30 lamb chops with bones, broader lamb mapping preserves chop form without inventing rib versus loin.
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual31 main and55/64-67 own sauce consolidated, full source quantities differ acrossmethod but no numerical instructions published.
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual32 main and56/64/66 sauce, ingredient5cloves vs method2cloves source variation preserved.
- Chilli peppers: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual33 and57/66 generic piments, cultivar/form unprovided, not raw bellpepper decorations72.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual34/58/66 generic pepper, no species/form forced.
- Seasoning cubes (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual34 explicitly not obliged/ifneeded, full product/animal/allergen formula unknown.
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual35 main and60/66 sauce, botanical species unprovided.
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual36/46/48-51 main actual rinse/steam/simmer, reserved resulting meat broth expanded through actual main ingredients, no duplicate purchased broth.
- Vinegar: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual59/66 sauce generic type unprovided.
- Prepared mustard: Recipe-specific ingredient evidence; Mustard source-confirmed. Actual61/67 mustard definite; exact prepared formula otherwise unknown.
- Olives: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual62/67 generic olives, colour/cure full formula unknown, not Aistou green olives assumed.
Origins & food traditions
Countries
- Senegal
- SenegalCatalogue link pending review
Cuisines & regions
- Senegalese Cuisine
- Senegalese CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.