Tiebou Yap (Rice with lamb)

Tiebou Yap is very simply named for the 2 main ingredients: Tieb (rice in wolof) and Yap (Meat). It is a dish as fit for everyday dining as it is for special occasions. Many of my childhood food memories include this dish but one of the best incarnations I ever tasted was in boarding school. Shocking, I know! Boarding schools are not known for being centers of culinary excellence and mine wasn't 99% of the time. But once a year, we had a major pre-holiday celebration in early December that almost made up for the remaining days of below average fare. The school was and still is on the island of Goree (a UN World Heritage Site worth visiting) and on this occasion, the principal would bring in women from the island to cook this rice dish, the traditional way. They would set up huge iron pots outside the main kitchen and cook the rice for hours on a good old fire. The aroma would tease us for hours. The result always made us forget that the rest of the year, we lived on watery sauces and prison rice. It also convinced our parents that we were simply spoiled brats who complained about the everyday food for no reason!

Tiebou Yap
Serves 6

Ingredients- Rice Dish

• 1 kg of lamb (you can use beef as well), cut into large chunks, preferably with bone
• 1 to 2 pieces of yeet. Note: Yeet is the meat of a mollusk, fished, fermented and dried on the beaches all along the coast of Senegal. It is quite tough and requires a long cooking time which is why it is used in long simmering stews such as this one. It also has a strong and distinct smell and taste, which I adore but can be more of an acquired taste for some. It is not critical to this dish and therefore is optional.
• 250 ml (1 cup) of olive oil
• 1 large onion, chopped coarsely
• 1 clove of garlic
• 1 teaspoon of ground chili
• 1 tablespoon of ground black pepper
• 1 tablespoon of salt
• 1 kg of long grain rice (I use jasmine rice)
• 1 can (~400g undrained) of mixed vegetables (you can use fresh vegetables and combine 200 g of finely diced carrots, corn and green beans)
  

Ingredients- Mustard Sauce

• 1 large onion, chopped
• 1 clove of garlic, diced
• 1 tablespoon of olive oil
• 250 ml (1 cup) of water
• 2 tablespoons of Dijon mustard
• 1 teaspoon of salt, pepper and chili each
• 1 teaspoon of vinegar
  

Preparation- Rice Dish

1. Heat oil in a large pot. Make sure it is large enough to accommodate all the ingredients since this is a one-pot dish.
2. Add lamb and yeet and cook while stirring frequently until brown (~15mns).
3. In mixer, reduce onion, garlic, salt, chili and black pepper to a fine mixture.
4. Add to the pot and cook for about 10 mns.
5. Add 2 liters of water. Bring to a boil, then reduce heat to simmer for 1 1/2 hours. This cooking time can be reduced if you use chicken or more tender meat and no yeet. Adjust accordingly. Note: Given the amount of time this dish takes, you can do all the steps up to now the day before and cool and refrigerate or freeze the stew to be completed the following day or later.
6. Rinse the rice TWICE to remove some of the starch.
7. Cover and steam in microwave for 4 mns on high power.
8. Add steamed rice and vegetables to the pot. Reduce heat and cook covered for 20 mns. Note: Before adding the rice, please taste the stew and adjust spices as desired (a bit of salt, a bit of pepper). Also very importantly, make sure there is not too much water for the amount of rice. This can be judged visually with experience but to be safe, I always remove and set aside about 2 cups of liquid (500 ml). After adding the rice and cooking for 5 mns, you can decide to add the liquid back little by little as needed. The goal is cooked rice, not porridge. If you have liquid left aside, you can reduce it by bringing it to a boil in a small pan and serving it as a side gravy with the rice.

Preparation- Mustard Sauce

1. Heat oil in a small pan
2. Add onions and garlic and cook until soft and brown
3. Mix water and mustard and add to the pan
4. Bring to a boil and cook covered for 5 mns
5. Remove cover and cook for 10 mns until liquid is reduced to a gravy-like texture
6. Add salt, pepper, chili and vinegar and mix
7. Cook for 2 mns and remove from heat

Harira (Moroccan Lamb Soup)

When it is cold, as it is in Johannesburg right now (2°C with exceptional snow on the ground this morning!), I find it difficult to eat cold salads and vegetables. In order to make sure I do get my veggies in, I turn to soups. Today, I flipped through my Essential Soup Cookbook and picked Harira.

Harira is a chickpea and lamb soup from Morocco usually served in the evening when it's time for the Muslims to break the daily fast during Ramadan. In Senegal, where the vast majority of the population is also Muslim, there are many culinary influences that have come from the Middle East and North Africa, following trade routes across the Sahara desert, riding on the back of various conquests and migrations. So for my version of harira, I combined a traditional Moroccan recipe with my friend Djenaba's to create a Senegalo-Moroccan blend.

The recipe calls for many ingredients and a lot of chopping so it is wise to make a batch and freeze some for later. I actually think it tastes better the day after or reheated after a few days in the freezer. There are few things sweeter than getting home late, thinking you have nothing to eat and not feeling like cooking, only to find some neatly frozen soup in the freezer. I equate the feeling to finding a long lost and definitely forgotten $20 bill in a coat pocket.


Harira
Serves 6

Ingredients

• 500 g of lamb (you can use beef as well), cut into small cubes
• 2 tablespoons of olive oil
• 1 large onion, chopped coarsely
• 1 tablespoon of ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons of ground coriander
• 1 teaspoon of ground cinnamon
• 6 saffron threads (optional)
• 3 trimmed celery sticks (~220 g), chopped coarsely
• 1 can of chickpeas (425 g)
• 7 medium tomatoes (~1.2 kg), seeded and chopped coarsely or use 2 400g-cans of tomatoes
• 2 1/2 liters (10 cups) of water
• 1 tablespoon of salt
• 100 g (1/2 cup) lentils
• 1/4 of fresh coriander leaves, chopped or whole

Preparation

1. Heat oil in a large saucepan. Make sure it is large enough to accommodate all the ingredients since this is a one-pot dish.
2. Cook onions until soft.
3. Add spices and stir for ~2 mns until fragrant. Note: I found myself frantically adding spices fast enough and trying to stir to avoid them burning so I would recommend mixing all the spices beforehand in a bowl and pouring them all in at the same time.
4. Add lamb and celery and cook for 2 mns until lamb is all coated with the spices.
5. Add tomato and cook for 10 mns until tomato softens.
6. Add water, chickpeas and salt and bring to a boil. At this stage, Djenaba suggests adding 1 carrot and 1 turnip (both chopped into tiny cubes) if you wish to include even more vegetables.
7. Simmer covered for about 1 1/2 hours.
8. Add lentils and cook covered for another 30 mns.
9. Add coriander just before serving.

Confi Kani (Hot Pepper Puree)

This pepper mixture gets its name from the shortened version of the french word for jam "confiture"and the wolof word for red pepper "kani". Pepper is a critical ingredient in most, if not all West African dishes. We luuuv hot food. I have learned, however, over the years that my friends from East and Southern Africa do not always share that passion for spicy dishes. This pepper jam is a great way to accomodate all my guests, by putting a tiny bit in the main meal and a lot on the side.

Confi Kani
Makes ~ 300g

Ingredients

• 300g of peppers (choose peppers based on how much heat you want in the final product)
• 1 large onion, chopped coarsely
• 1 clove of garlic
• 1 tablespoon of ground black pepper
• 1 teaspoon of salt
• 2 tablespoons of olive oil
• 1 teaspoon of vinegar
  
  

Preparation

1. Rinse the peppers and remove the little tails
   In the mixer, mix pepper, onion and garlic
2. Add salt and pepper
3. Heat oil in a saute pan
4. Add the mixture and cook for 10 mns while stirring
5. Add vinegar and take off the heat
6. Cool for 15 mns and serve. The rest can be refrigerated in a glass container.

Red Bissap Juice (Zobo)

This drink can claim various origins. From Egypt (karkadeh) to Senegal (bissap) to Nigeria (zobo), it is prepared and enjoyed more or less the same way. A minor difference is that Egyptians do drink it warm or cold. It is served daily in Senegal but also for special occasions. The main ingredient is the flower and leaf of the hibiscus sabdariffa or roselle pods. Because of the tartness of the beverage, it takes quite a bit of sugar to make it sweet. It is said to be high antioxidants such as vitamin C and polyphenols.

Jus de Bissap Rouge

Makes 1 liter

Ingredients

• 200g of dried bissap (dried hibiscus flowers)
• 150 g sugar
• 1 teaspoon of vanilla extract (NOT vanilla essence)
• 1 teaspoon of orange flower water (eau de fleur d'oranger) (optional)
• ½ teaspoon of nutmeg
• 5 t0 10 fresh mint leaves
• 1.2 l water (to allow for some loss to evaporation)
  

Preparation

1. Rinse the bissap leaves and bring to a boil. Turn off and let the mixture sit for 1 hour. Strain using a sieve or muslin.
2. Add all the remaining ingredients, finishing with the mint leaves.
3. Refrigerate before serving.

Moroccan Muffins

For people who love fruits and nuts, Morocco is a wonderful place. Many fruits and nuts such as almonds are native to the country and Morocco is Africa’s #1 producer of almonds. They also feature prominently in Moroccan cuisine.

I first discovered the country when I was 12 years old and kept very good memories. So for part II of my birthday celebration last year (part I was a wonderful trip to Bamako with my husband Sim. It will be the subject of another blog entry and recipe!), I went back to Morocco with a few girlfriends for 4 days of eating, sightseeing and quite frankly more eating. We were in Marrakech and stayed in a lovely little riad that served delicious home cooking. Every day, we would walk to the Djemaa el Fna , the Square of the Dead. The square is surrounded by souks that sell fabric, babouches, djellabas, teeth… and more importantly every piece of fruit, fresh or dried; every nut, raw or roasted; every spice that one can dream of. Snack time was always a bountiful time (not that we needed to snack, given how much we enjoyed the homemade tagines made by our hostess back at the riad).

So today, when I felt in the mood for a muffin, I thought to combine warm, colorful memories of Morocco like apricots, peaches and almonds with my favorite spice nutmeg. I translated and adapted the following recipe from a great book of recipes called Muffins et Petits Gâteaux by Suzie Smith (pg 25: Muffins aux pêches et aux abricots). I added the full fat milk (this blog may not be for the health-conscious!), the nutmeg (because I use it in most things) and the cinnamon.

Moroccan Muffins
Makes 4 large or 6 regular muffins

Ingredients

• 1 ½ cups (235g) of all purpose flour
• ½ teaspoon of cinnamon
• ½ teaspoon of nutmeg
• ½ cup (105g) of brown sugar (you can use white)
• 1 tablespoon of dry yeast
• 2 eggs
• ¼ cup (60 ml) of olive oil (you can use vegetable oil)
• ¼ cup (60ml) milk
• ½ cup (120 ml) of apricot jam (make sure it is one with real fruit, you will taste the difference. If you don't have jam, you can buy canned apricots and puree them in the mixer or use apple sauce)
• 1 teaspoon of vanilla extract (NOT vanilla essence)
• 1 can (300g) of peaches (or use fresh sliced peaches)
• ½ cup (60g) sliced/diced/shaved almonds
  

Preparation

1. Pre-heat the oven to 180° C (350° F)
2. Butter or spray a muffin tin ( either a 4-geant-muffins one or a 6-regular-muffin one)
3. In bowl #1: sift flour, add cinnamon, nutmeg, sugar and yeast
4. In bowl #2: beat the eggs, add oil, apricot jam and vanilla.
5. Pour bowl #2 into bowl #1 and mix until the dry mixture is all wet. Do not over-mix, you do want a certain coarseness to the mixture.
6. Add peaches
7. Fill the muffin tin and leave room since the muffins will rise.
8. Sprinkle almonds flakes onto each muffin
9. Bake for 20 to 25mns. The muffin is cooked when an inserted toothpick comes out clean.
10. Let the muffins cool down for 1 mn or 2 before serving with tea.

Okra Soup

Soupou Kanja means "okra stew" in Wolof (spoken in Senegal). There are many variations to this recipe as you travel along the coastal towns of West Africa. I even had a version of it in Salvador de Bahia, Brazil in December 2002. The slaves from West Africa took West African culinary traditions with them on their journey to the New World. It can be made with beef or lamb and/or fish and/or seafood mix; you decide what you like. This recipe is a simpler version with oxtail and shrimp.
Please send me your version in a comment or email me at tiliboskitchen@gmail.com
Serves 6
1 kg of oxtail (if you use stewing beef or lamb, just reduce cooking time by 15mns)
500g okra
300 g of small to medium-size shrimp
375 ml of palm oil (My friend Mariama once made a version of this dish WITHOUT palm oil. It was quite delicious! Try it.)
Salt
Recipe for the Nokos (Wolof word describing a tasty mixture of ingredients):
1 large onion
1 large fresh chili pepper or 1 tablespoon of dried chili (or more if you'd like)
2 maggi cubes or other brand of bouillon cubes
1 tablespoon black pepper
Note: the ingredients below are harder to find if you do not reside in West Africa but there are a few subsitutes or you can skip them for a less layered taste to the dish.
1 piece of gejj or dried fish (you can use spicy dried shrimp from the Chinese store)
1 piece of yeet (flesh from a dried shellfish, found in the coastal waters off Senegal); you can do without this one but to be honest, this mollusk is an acquired taste so you may not miss it.
1 tablespoon of netetou powder (Netetou is the fermented fruit of the Nere tree which grows in many parts of West Africa. I believe it is called soumbala in Mali, Burkina Faso and Cote d'Ivoire, dadawa or iru in Nigeria and Ghana, afiti in Togo and Benin. It is very high in amino acids, iron and vitamin C). Warning: it has a VERY strong smell but adds such incredible flavor to stews.
1 tablespoon of crayfish powder (i discovered this ingredient in Nigeria and decided to add it to the recipe)
Place the meat and yeet + 1 l of water with some salt in a pot and bring to a boil
Put all the Nokos ingredients in a mixer and add mixture to the meat. Use same mixer to chop up the okra and set aside.
After 30 mns, add palm oil, netetou and crayfish powder
After 30 mns, add shrimp
After 15 mns, add okra mixture (do not stir too much, just enough to incorporate okra)
Cook for about 20mns on reduced heat
Serve with steamed white rice