Senegalese · main

Thiébou Yapp (Rice with Browned Lamb)

Thiébou Yapp (Rice with Browned Lamb) reads umami 8.0, richness 7.5 and sourness 5.4 on Palate's 0–10 flavor X-ray — a Senegalese main, about 2 hr 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 4.9 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 8.4 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 8.0 · Richness 7.5 · Sourness 5.4 · Citrus 5.0 · Sweetness 4.3 · Salinity 4.0 · Funk & Ferment 3.9 · Heat 3.8 · Allium 3.3 · Nutty 3.0 · Earthy 2.7 · Fruity 2.1 · Bitterness 1.4 · Herbaceous 1.2 · Floral 0.9 · Warm Spice 0.8

What's in it (15)

• lamb shoulder roast — 1000 g
• peanut oil — 166 g
• onions — 600 g
• garlic — 18 g
• dijon mustard — 30 g
• scotch bonnet chillies — 200 g
• netetou — 15 g
• cabbage — 500 g
• carrots — 200 g
• cassava — 300 g
• tomato paste — 30 g
• white rice — 600 g
• water — 1600 g
• salt — 15 g
• lime juice — 60 g

Time & effort: about 2 hr 33 min (2 hr 3 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 101.2 kcal, 5.4 g protein, 3.7 g fat, 11.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pound the garlic, one scotch bonnet and the salt in a mortar for 3 minutes into a paste.
2. Rub the paste and the lime juice all over the lamb and leave it 30 minutes. Unlike ceebu jen, which is built on fish and a heavy tomato base, thiebou yapp is built on meat browned hard and onions cooked to bronze; the two dishes should not taste alike.
3. Heat the oil in a heavy pot over high heat and brown the lamb in batches, 10 minutes in all, until it is genuinely dark, not merely grey.
4. Lower the heat to medium, add the onions and cook 15 minutes, stirring, until they are bronze and jammy.
5. Stir in the tomato paste and fry 5 minutes.
6. Add the water, the netetou, the mustard, the remaining whole scotch bonnet and a little more salt, and simmer 45 minutes until the lamb is tender.
7. Add the cabbage, carrots and cassava and simmer 20 minutes until the vegetables are just soft.
8. Lift out the meat and vegetables with a slotted spoon and hold them warm.
9. Rinse the rice, stir it into the broth, cover and cook on low heat 25 minutes, until the grains are tender and separate.
10. Turn the rice out onto a platter and arrange the lamb and vegetables over it.

Dishes with a similar flavor shape

• Saltah (Lamb Stew under Whipped Fenugreek Froth) — Yemeni
• Creamy Tuscan White Bean Soup — Italian
• Arroz Chaufa de Pollo — Peruvian
• Thai Peanut Chicken Noodles — Thai
• Spicy Crock Pot Thai Chicken — Thai

Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.