forkue
Ceebu Yapp (Senegalese Beef and Rice)

Senegalese · Dinner · Medium

Ceebu Yapp (Senegalese Beef and Rice)

Total
2 hr 30 min
Prep
25 min
Serves
6
Calories
640
Jump to recipe

Rice absorbs beef juices, browned onions and garlic in a Senegalese one-pot meal, finished with sweet onion-mustard sauce.

Building a deeply browned beef base gives Ceebu Yapp (Senegalese Beef and Rice) savory grains without a tomato-heavy sauce. The meat simmers until tender before the rice is added, and a separate onion topping brings a tangy finish.

Use beef chuck cut into even cubes. Measure the broth before adding the rice rather than guessing from the level in the pot; evaporation during the long simmer varies with the lid.

SavoryHeartyTangyComfort FoodMeal PrepGluten-freeDairy-freeEgg-freeNut-freeHigh-protein

Method

  1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches for each, then transfer to a plate.

  2. Cook diced onion and bell pepper over medium heat for . Add garlic for , then return beef with water, bay leaves, 1 tsp salt and black pepper.

  3. Cover and simmer over low heat for until the beef is fork-tender and above 145°F. Add carrot for the final .

  4. Meanwhile, heat remaining oil in a skillet over medium-low heat. Cook sliced onions for until soft and golden. Stir in mustard, vinegar and remaining salt and cook for .

  5. Lift beef and carrots from the broth. Measure 3.5 cups broth back into the pot, topping up with water if needed. Add rice, beef and carrots, cover and simmer over low heat for until absorbed and tender.

  6. Rest covered off the heat for . Remove bay leaves, fluff the rice gently and serve with the onion sauce.

Forkue tips

  • Keep the onion topping separate when storing leftovers so its sharpness stays distinct from the rice.

Storing and reheating

Refrigerate in shallow containers for 2 days. Reheat covered with a splash of water until steaming, and warm the onion topping separately.

Kitchen gear

Dutch ovenTop picks on AmazonSkilletTop picks on AmazonMeasuring jugTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

640Calories
36gProtein
64gCarbs
27gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Ceebu Yapp (Senegalese Beef and Rice): FAQ

How does ceebu yapp differ from thieboudienne?

Ceebu yapp uses meat, usually beef, to flavor the rice. Thieboudienne centers on fish and vegetables, often with a tomato-rich broth.

Can I use leftover cooked rice?

It will not absorb the beef broth in the same way. For the intended texture, start with dry rice and measure the broth before the final covered simmer.

How do I store and reheat Ceebu Yapp (Senegalese Beef and Rice)?

Refrigerate in shallow containers for 2 days. Reheat covered with a splash of water until steaming, and warm the onion topping separately.

How long does Ceebu Yapp (Senegalese Beef and Rice) take?

About 2 hr 30 min in total: 25 min prep and 2 hr 5 min cooking.

What do I need to make Ceebu Yapp (Senegalese Beef and Rice)?

The key ingredients are beef chuck, rice, onion, garlic, carrot and bell pepper, plus pantry basics.

Any tips for Ceebu Yapp (Senegalese Beef and Rice)?

Keep the onion topping separate when storing leftovers so its sharpness stays distinct from the rice.

Cook this next

More beefMore riceMore carrotsMore bell pepper