Dibi Keuyite recipe
Ingredients
- Meat: 1.5 kg to 2 kg lamb (shoulder or ribs are ideal), cut into medium-sized pieces.
- “Nokoss” (spice paste):
- 6 to 8 cloves of garlic
- 1 tablespoon black peppercorns
- 1 teaspoon of salt (to taste)
- 1 tablespoon of broth powder (Maggi or Jumbo)
- 1 tablespoon of mustard
- Vegetables and Herbs:
- 3 large onions (finely sliced)
- 2 tablespoons of vegetable oil
- Optional: Whole chili peppers, vinegar, or a drizzle of soy sauce for color.
- Essential equipment: Baking paper (kraft/keuyite paper) and aluminum foil.
Instructions
1. Meat preparation and marinade
Wash the meat thoroughly with water and a little vinegar or lemon. In a mortar, pound the garlic, pepper and stock until you obtain a thick paste. Mix this paste with the meat, then add the mustard and a little oil. Leave to marinate for at least 30 minutes.
2. The first steaming
Lay out a large sheet of aluminum foil, then place a sheet of baking paper (keuyite) on top. Arrange the marinated meat on the paper.
- The packaging: Fold the paper tightly so that no steam escapes, then seal everything with the foil.
- Cooking: Place in the fireplace or in a preheated oven 180°C for approximately 45 to 60 minutes. This helps soften the fibers of the lamb.
3. Preparation of the onion sauce
While the meat is cooking, brown your sliced onions in a pan with a little oil, mustard, salt and pepper until they are soft and translucent (without browning them).
4. The final toasting
Carefully open the foil packet (be careful of the hot steam!). Pour the sautéed onions over the meat.
- Leave the foil open this time.
- Return to the oven (or under the broiler) for another 15 to 20 minutes until the meat is nicely browned and the onions are lightly caramelized.
5. Service
Dibi Keuyite is traditionally served directly on the paper, accompanied by:
- Tapalapa bread or French baguette.
- Extra mustard and spicy onion sauce.
- Optional: Fried plantains (allocos) or fries