SENEGALESE 🇸🇳 INSPIRED RICE AND LAMB| Shalou cuisine

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often cheaper.

Blend red bell pepper, tomatoes, onion, garlic, parsley, and chives together until smooth.

In a pot, add lamb neck and pour in some blended vegetables (about 2 spoons) to season.

Add salt, black pepper, and lemon juice to the lamb, then mix well.

Cover the pot and cook until the lamb is tender, adding more water if necessary during cooking.

Once the lamb is tender, remove it from the pot and place it in an air fryer or oven to finish cooking.

Set aside the stock from the pot for later use.

In the same pot, add vegetable oil and diced onions, then add fermented sea snails (optional) and fry together.

Add bay leaves and tomato paste to the pot, cooking for about 5 minutes until the tomato paste is well-fried.

Add some of the blended vegetables to the pot and mix well, then season with salt, black pepper, and locust bean powder.

Pour the saved stock from the lamb into the pot and mix well, adjusting seasoning as needed.

Add chopped carrots and cabbage to the pot, along with a bit of water and hibiscus flour, and allow to cook.

Once the vegetables are almost done, add eggplant and chili, cooking until all vegetables are tender but not overcooked.

Meanwhile, wash the rice thoroughly and steam it for about 5 to 10 minutes until halfway cooked.

Remove the steamed rice and set aside the cooked vegetables.

Add the steamed rice to the pot with the remaining stock and mix well, ensuring everything is combined.

Cover the pot with parchment paper and cook on low heat until the rice is fully cooked and fluffy.

Once cooked, fluff the rice to ensure it's not soggy and has a nice texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary