Meat Rice (Thiebou Yapp – Feemu Fii Ak Feneen

Meat: Beef or lamb, cut into medium pieces.
Rice: Broken fragrant rice (common in Senegal), washed and drained.
Vegetables:
- Onions: Sliced (a large quantity for taste and color).
- Garlic: Ax.
- Carrots and Eggplants: (Optional, often added for texture).
- Green pepper: Finely chopped or pounded.
Pounded mixture (Nokoss): A mixture of garlic, black pepper, green pepper and broth.
Seasoning and Liquids:
- Mustard:.
- Oil: For frying.
- Spices: Salt, black pepper and bay leaves.
- Water: For cooking rice.
- Vinegar or Lemon: A small amount for the onion garnish.

Heat the oil in a large pot. Add the pieces of meat and fry them until they are nicely browned (dark color).
This caramelization is essential because it gives the rice its characteristic brown color.

Add the sliced onions to the browned meat. Mix and cook until the onions soften and turn golden brown.
Add the Nokoss (the crushed mixture of garlic and pepper) in the pot to release the aromas.

While the meat is simmering, you can pre-cook the steamed rice over the pot (using a couscous maker) to soften the grains.
Once the meat is tender, check the seasoning of the broth.
Remove some of the meat and vegetables if the pot is too full, then add the rice to the broth.
The liquid level should be just slightly above the rice.

Cover tightly and cook over very low heat for about 15 to 20 minutes until the water is completely absorbed and the rice is very tender.

Thiebou Yapp is traditionally served with a side of sautéed onions mixed with mustard, vinegar, and sometimes olives or hard-boiled eggs.
Arrange the rice on a large platter, arrange the meat and vegetables on top, and finish with the onion garnish.