Ceebu Yapp with Sweet Caramelized Onion Sauce
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Ingredients
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2 cups Long-grain rice
(Rinse well until water runs clear)
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500 grams beef chuck, cut into chunks
(Use a tender-cut for best results)
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3 units large onions, thinly sliced
(Preferably red onions for sweetness)
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3 tablespoons ground peanuts
(Adds nutty flavor and thickens the sauce)
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4 tablespoons sunflower oil
(Or vegetable oil)
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4 units fresh tomatoes, chopped
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3 units Garlic cloves, minced
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1 teaspoon Ginger (grated)
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1 unit Scotch bonnet pepper
(Adjust for heat preference)
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4 cups water or beef broth
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1 teaspoon Dried thyme
Salt, to taste
Black pepper, to taste
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2 tablespoons fresh parsley or coriander, chopped
(Rinse well until water runs clear)
(Use a tender-cut for best results)
(Preferably red onions for sweetness)
(Adds nutty flavor and thickens the sauce)
(Or vegetable oil)
(Adjust for heat preference)
Nutrition
- Servings: 4
- Serving Size: 1 plate (approximately 350g)
- Calories: 650 kcal
- Carbohydrates: 70 g
- Protein: 45 g
- Fat: 20 g
- Fiber: 7 g
- Sugar: 15 g
- Sodium: 450 mg
- Cholesterol: 120 mg
- Calcium: 50 mg
- Iron: 5 mg
Instructions
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1 - Prepare Onions:
Heat 2 tablespoons of oil in a deep pan over medium heat. Add thinly sliced onions and cook slowly, stirring frequently, until deep golden and caramelized.
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2 - Brown the Beef:
In a separate pot, heat remaining oil and brown beef chunks on all sides over medium-high heat to seal in juices. Remove beef and set aside.
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3 - Make Tomato Sauce:
In the beef pot, sauté garlic, ginger, and chopped tomatoes (plus scotch bonnet if using). Cook until tomatoes break down and sauce thickens.
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4 - Combine Ingredients:
Return beef and caramelized onions to pot. Add thyme, ground peanuts (if using), salt, and pepper. Pour broth or water to cover mixture.
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5 - Simmer Beef Stew:
Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until beef is tender.
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6 - Cook Rice:
Separately, rinse the rice and cook in salted water until tender but still fluffy. Drain excess water if necessary.
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7 - Serve:
Plate rice and ladle enough beef and caramelized onion sauce over the top. Garnish with fresh parsley or coriander if desired.
Heat 2 tablespoons of oil in a deep pan over medium heat. Add thinly sliced onions and cook slowly, stirring frequently, until deep golden and caramelized.
In a separate pot, heat remaining oil and brown beef chunks on all sides over medium-high heat to seal in juices. Remove beef and set aside.
In the beef pot, sauté garlic, ginger, and chopped tomatoes (plus scotch bonnet if using). Cook until tomatoes break down and sauce thickens.
Return beef and caramelized onions to pot. Add thyme, ground peanuts (if using), salt, and pepper. Pour broth or water to cover mixture.
Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until beef is tender.
Separately, rinse the rice and cook in salted water until tender but still fluffy. Drain excess water if necessary.
Plate rice and ladle enough beef and caramelized onion sauce over the top. Garnish with fresh parsley or coriander if desired.
More About: Ceebu Yapp with Sweet Caramelized Onion Sauce
Ceebu Yapp à la Sauce Oignon Caramélisée: Cultural Essence and Culinary Delight
Ceebu Yapp is the embodiment of Senegalese culinary tradition, revered as the official national dish of Senegal and celebrated throughout West Africa. Its heart is a harmony of fluffy rice perfectly married with tender beef, elevated uniquely here by a luscious sauce of caramelized onions which lends a rich sweetness and complexity. Caramelizing onions until deeply golden unlocks their natural sugars, creating an irresistible base balancing spicy and savory notes. The optional peanut addition ties back to West African staples, introducing nuttiness and added texture.
This recipe honors classic methods with a slight French-inspired twist "à la Sauce Oignon Caramélisée," reflecting Senegal's historical connections with French cuisine but rooted firmly in local flavors and techniques. The slow cooking of beef in slowly reduced tomato-based sauce intensifies the dish’s umami and integration of aromatic spices like garlic, ginger, and thyme that typify African cooking.
A key tip for success is patience during the caramelization stage and simmering—rushing these phases compromises flavor depth. Rinsing rice thoroughly sights wash starch for ideal fluffiness. Adjust chili quantity according to your spice tolerance to retain authentic heat.
Ceebu Yapp represents not only nourishment but a celebration of communal heritage, often prepared for gatherings. The dish is nutritious, balanced in protein, carbohydrates, and dietary fiber, and invites personalization with local vegetable sides or pickled accompaniments.
Whether a novice eager for West African cuisine or an enthusiast exploring global dishes, this recipe offers a satisfying, hearty meal packed with tradition and irresistible aromatics. Try and savor a Mediterranean-inspired Senegalese classic that will enchant both your palate and kitchen adventures.
