Tchiou Yap (Senegalese Goat Stew)
Tchiou Yap (Senegalese Goat Stew)
Tchiou yap is a popular stew in Senegal. It is usually made with goat meat, but beef, lamb, meatballs, and fish balls can used as the protein. The goat meat is marinated in dijon mustard and vinegar; hence the French influence in Senegalese cuisine. The goat is then sautéed with onions, bell pepper, and garlic. The goat is then simmered with sweet potatoes and carrots for a couple hours until the meat is tender. The stew is then served with a side of steamed rice.
Servings: 4
Equipment
- Dutch oven
Ingredients
- 2 1/2 lbs bone in goat meat cubed
- 1 tbsp dijon mustard
- 1 tbsp vinegar
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp vegetable oil
- 1 medium onion finely diced
- 1 medium red bell pepper finely diced
- 5 garlic cloves minced
- 1 tbsp beef bouillon
- 1/4 cup tomato paste
- 1 tbsp sugar
- 2 large carrots peeled; cut into large pieces
- 2 sweet potatoes peeled; cut into large pieces
- water enough to cover the goat
- 3 bay leaves
- 1 habanero or other hot pepper
- 1/4 cup parsley chopped
Instructions
- Marinate the goat with the dijon mustard, vinegar, salt and pepper for 1 hour.
- Heat up the cooking oil in a dutch oven over medium high heat. Sauté the goat for 8 minutes until browned on all sides.
- Add in the onions, red pepper, and beef bouillon. Stir. Cook with a cover on for 5 minutes.
- Stir in the tomato paste, garlic, and sugar. Cook for 1 minute.
- Add in the sweet potatoes and carrots. Fill with enough water to cover the goat. Add in the bay leaves and habanero. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 2 1/2 hours.
- Turn off the heat. Stir in the parsley.
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