Recipe Thursday: How to Make Dibi, a Senegalese street food

Africa is the home of very delicious, classic and even spiritual meals. At ILoveAfrica, we love to share very exotic meal recipes from all over the continent, and today we have Dibi, a Senegalese grilled lamb delicacy.

Dibi which is basically Lamb is a popular Senegalese dish that is mostly sold by street vendors. The major component of this delicacy is lamb, but other types of meat can be used. It is also called Afra in other parts of Africa, like Guinea and Gambia. The popularity of this street delicacy has spread across Africa to other parts of the world. The meat is seasoned, grilled, and cut into small pieces and served with a special sauce, caramelized onions, and mustard, which makes it a delicious combination of tasty flavors. Dibi is usually served in a brown paper bag to catch the drippings. To make a sandwich from it, you can serve with a French baguette. Dibi can be classified as an appetizer but can also pass for a whole meal on its own.

Ingredients For Dibi

• 1 lb. Lamb cut into bite-size pieces.
• ¼ cup vegetable oil
• 1 tablespoon of salt to taste
• A tablespoon of black pepper, freshly ground, to taste
• 1 onion, medium, finely chopped
• ¼ cup mustard, grainy French
• 3 to 4 tablespoons of water
• ½ teaspoon sugar (optional)

Preparation

1. Preheat the grill to high temperature.
2. Wash and chop the meat (lamb or any other meat) in pieces. Chop them in sizes that will fit perfectly on the grill.
3. Mix one tablespoon of oil and season with salt and pepper in a small container; use the mixture to brush the meat chops lightly on both sides. Place on a platter and let it marinate while you prepare the sauce.
4. Combine the chopped onion, the ¼ cup oil, and the mustard in a small, heavy saucepan and bring to boil; occasionally stirring to distribute the heat evenly and avoid getting the meat burnt; keep the heat low and simmer gently for about 10 minutes until the onion is soft and lightly browned. Stir frequently.
5. Thin the mixture to sauce consistency with three tablespoons of water, add more if needed. Turn off the heat and taste, add more pepper and salt if you want. You can add sugar too, but this is optional.

Note: The onion mustard sauce should have a thick consistency.

6. Remove from the heat and cover to keep warm.
7. Oil the grill grate with olive oil. Arrange the marinated meat on the hot grate and grill. Turn the meat pieces with tongs, until it is cooked. (6 to 8 minutes per side for medium)
8. Transfer the meat to serving plates or a platter and spread the onion mustard sauce on top.
9. You can also serve with a French baguette  and a glass of freshly squeezed fruit juice.

Recipe: @RoyacShop