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Principiante

Dibi

Dakar's late-night street meat: lamb rubbed with mustard and grilled over wood until the fat crackles, chopped up and buried under a heap of raw onions dressed with lemon.

Fuente

Receta de Senegalese home kitchens · 🏺 Tradicional · Everyday Senegalese cooking — the one-pot rice-and-fish table of Dakar and the coast, built on onions, lemon, chilli and groundnuts.

Senegalese · street grill — An ownerless traditional dish, so no cook is credited. The cited article confirms dibi as a Senegalese dish of fire-grilled meat, typically lamb or mutton, served with onions and associated with the dibiterie grill houses. Quantities and method here are this book's own.

Background on Wikipedia ↗

⏱ 50 min🍽 4 porciones🔥 540 kcal🇸🇳 Senegal🌶️
HalalSin glutenSin lácteosSin frutos secos

Pasos

  1. Mix the mustard, garlic, oil, salt and pepper and rub it into the meat. Leave for 30 minutes at room temperature.

  2. Grill over hot charcoal, turning often, for 20–30 minutes depending on thickness. You want a dark crust and juicy meat inside.

  3. While it grills, toss the sliced onions with the lemon juice, the teaspoon of mustard, the chilli and a pinch of salt. Leave them to soften for 15 minutes.

  4. Chop the grilled meat into rough pieces on a board, pile it on paper or a plate, and bury it under the onions. Eat with bread and your hands.

💡 Consejos

  • In Dakar this is ordered by weight at a dibiterie, wrapped in paper with bread, and eaten standing up — it is a social food more than a cooked-at-home one.
  • The onions must be raw and sharp. Cooking them turns this into yassa, which is a different dish.
  • No charcoal? A very hot oven grill works. The wood smoke is the loss, but the mustard crust survives.

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