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DISH RESEARCH · Rice dish

Thiebou Yapp

Also known as: Ceebu Yapp

Rice cooked with beef, mustard and vegetables in one seasoned pot.

About Thiebou Yapp

Thiebou yapp is a traditional Senegalese rice-and-meat dish. Oumou Bah's version uses beef with fragrant rice, carrot, potato, pumpkin and green cabbage.

Onion, garlic, bay leaves and Dijon mustard season the cooking liquid. Chillies and black pepper bring heat; bouillon cubes and yété are optional additions.

The rice absorbs the seasoned beef cooking liquid until tender. Tender beef pieces and cooked vegetables accompany the rice on the serving plate.

Allergens in this recipe

Contains: Mustard.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Thiebou Yapp

Oumou Bah's traditional Senegalese beef thiebou yapp.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Fragrant rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit preferred fragrant rice retained; broader rice candidate, exact aromatic variety/form unprovided.
  • Vegetable oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. First vegetable-oil choice retained instead of peanut oil; botanical source/blend unprovided.
  • Beef: Recipe-specific ingredient evidence; Allergen details unconfirmed. Author explicitly prefers beef; lamb/goat alternatives not selected. Cubed form, cut unprovided.
  • Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Dijon mustard: Recipe-specific ingredient evidence; Mustard source-confirmed. Explicit preferred Dijon mustard retained; additional product formula unprovided.
  • Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Bay leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Bouillon cubes (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. First generic bouillon-cube choice retained instead of Maggi brand. Explicit list facultatif preserves optionality despite method use; full seasoning formula/additional allergens unprovided.
  • Carrot: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Potato: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Pumpkin: Recipe-specific ingredient evidence; Allergen details unconfirmed. Source potiron retained; exact cultivar unprovided.
  • Green cabbage: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader cabbage candidate, named green form retained.
  • Chilli peppers: Recipe-specific ingredient evidence; Allergen details unconfirmed. Cultivar/colour unprovided; quantity to taste does not alone make optional.
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Salted hot-water rice pre-soak, beef seasoning and final rice seasoning share one input.
  • Black pepper: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit noir; beef and main seasoning allocations consolidated.
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Listed cooking water and literal hot-water rice pre-soak share one input.
  • Yété (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact optional source name retained. Original author gives no taxonomy, manufacturing formula or applicable own component recipe; ingredient/allergen mapping genuinely unresolved. No forced fish or mollusc assignment.

Origins & food traditions

A traditional Senegalese rice-and-meat dish, in Oumou Bah’s published beef-and-vegetable version.

Countries

Cuisines & regions

Sources & references
  1. Recette de Thiebou Yapp – Riz A la Viande — Oumou Bah, Recettes Africaines