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Senegalese Tiebou Yapp Guinar

3 chicken thighs

2 onions

2 cloves garlic

3 carrots

1/2 white cabbage

1 cassava tuber (yuca)

1 African eggplant

1 chilli pepper

1 piece of guedjef and yete (dried fish and shellfish)

1 bunch of parsley

2kg rice (if possible broken 2 times)

2 cubes of broth

1 can of tomato paste

3 tomatoes puree 

1 cup oil

Salt pepper


Prepare the stuffing (Roff): Finely chop the parsley, garlic and onion, 1 cube; add chilli to make a more tasty stuffing.

Put the stuffing into the chicken and fry;  Set aside

In a large pot, fry  the remaining onion and add tomato paste, 3 tomatoes puree as well as guedjef and yete. Leave to cook on low heat 2 min. Add the water.

Add the vegetable, the chicken and the remaining Roff to the pot and cover with water.

Add the maggi cubes, salt and chilli.

Simmer for at least 45 minutes.

Meanwhile, rinse the rice and put it in a couscous pot. Preheat the rice with steam.

Remove the chicken and vegetables.

Add to the rice and Cook the Tiep over medium heat until the rice is cooked through.

Stir in the cooked leaves with chilli and a little maggi and add a little sauce taken from the pot.

To serve your Thiébou guinar

Put the rice in a large dish and place the ingredients in the center; decorate with lemon wedges and parsley.

Enjoy your meal!!

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