Ramadan Mubarak! Barka dasala!
The month of Ramadan went by so quickly again this year. To mark the end of this holy month, we have plenty of food and drink at home. During the three-day Eid al-Fitr celebrations, there should be enough to eat and drink so that every guest who comes to visit can leave with a full stomach and satisfied.
For me, lamb is an essential part of the menu during both Ramadan and Eid al-Adha. Every year, I try a more elaborate preparation for these occasions, and sometimes even new recipes. This year, I ventured to make Dibi for the first time, and I was very pleased with the result.
Dibi is one of the most popular street foods in Senegal and West Africa in general. It can be found everywhere at roadside stands or in dibiteries (restaurants or food stalls that sell dibi). In Cameroon, the term suya used for this type of street food. In Senegal, however, a distinction is made between dibi and dibi haoussa . The former is made from large pieces of meat with bones. Dibi haoussa, on the other hand, refers to boneless pieces of meat grilled on skewers.
However, since the recipe originates from the Muslim population, lamb or, alternatively, beef is traditionally used to make Dibi.
The pieces of meat are mixed with various spices, salt, and mustard, then grilled over an open wood fire for hours until the meat is incredibly tender. Afterward, it's mixed again with spices, mustard, and onions, wrapped in foil, and grilled further until the onions are soft. It's then served with either Kankan/Suya spices , mustard, or raw onions. Incredibly delicious!
The whole thing as a video
And as a download…
Dibi agneau | Grilled lamb in the Senegalese style
Ingredients
- 2 kg of lamb meat pieces with bones
- 4 tsp Magic Sauce
- 2 tbsp pepper (black and white)
- 4 tablespoons mustard
- 3 tablespoons of cooking oil
- 1 tsp paprika paste or powder
- Salt
- 4 large onions
Instructions
- Coarsely grind the peppercorns in a mortar
- Thoroughly clean the lamb pieces, pat them dry, and place them in a large bowl. Add some of the ground pepper, salt, 2 teaspoons of Magic Sauce, cooking oil, paprika paste, and about 1 tablespoon of mustard. Mix everything well and let it stand for about 30 minutes
- Then place the pieces of meat on a grill plate and grill them on the grill function for about 15 minutes on each side until golden brown.
- Meanwhile, peel the onions and slice them into thin strips. Then, in a small bowl, thoroughly mix about 1 tablespoon of mustard, salt, cooking oil, the remaining ground pepper, and 1 teaspoon of Magic Sauce
- Place the onions and mustard mixture in a large bowl, add the golden-brown grilled meat and mix everything together well
- Place aluminum foil on top, then cover with baking paper, place the meat mixture on top, and wrap tightly. Then bake the parcel in a convection oven at 150°C (300°F) for about an hour
- Then take the finished Dibi out of the oven, sprinkle with coarsely chopped onions, serve with Kankan/Suya spices and enjoy hot!
