Table of Contents
You smell a good BBQ before you see it and dibi is no different. Tender lamb and sweet onions are marinated overnight, then grilled and served with a tangy mustard sauce in this classic Senegalese street food.
What is Dibi?
Dibi (Lamb) is a popular Senegalese dish that is mostly sold by street vendors. The major component of this delicacy is lamb, but other meats can be used.
In other parts of Africa, like Guinea and Gambia, it is called Afra. Its popularity has spread across Africa and to other parts of the world.
Dibi can be classified as an appetizer but can also pass for a whole meal on its own.
The sizzling scent of smoked meat fills the air as a lamb (and sometimes another meat) is seasoned and roasted on large, wood-fired grills, before being hacked to pieces and served in bite-sized chunks on grease-stained paper.
Some suggestions for Amazon links to “Frontier Herb Adobo Seasoning Blend“.
It is the Senegalese equivalent of a Turkish kebab without all the salad.
Dibi Recipe
There are different ways to make this Dibi or Afra. Every cook’s style is different but the goal is to get the targeted flavor, texture, taste, and look. This recipe is so easy to make.
Normally this is made on a grill but you can make this on the stove, in the oven, or the instant pot.
The meat is seasoned, grilled, cut into small pieces, and served with a special sauce, caramelized onions, and mustard, which makes it a delicious combination of flavors. Check the recipe card below for the full recipe.
What to Serve With Dibi
Smothered with grilled onions in a tangy-mustard sauce and often accompanied with
- Fried plantain
- Attieké (manioc couscous) or
- Chips
It is often served up in a brown paper bag to catch the drippings. Additionally served with a french baguette one could make a fantastic sandwich.
Served with some dipping mustard you have an outstanding treat and the dish we used to begin our West African meal. This could easily be a meal by itself.
Storage and Reheating
Make sure to store your leftover Dibi in the fridge in an airtight container. It should stay good for 3-5 days.
To reheat the Dibi, line a baking tray with parchment paper. Put the leftovers on the parchment paper and put them in the oven at 300 degrees Fahrenheit. Keep a close eye on it, and bake until warmed through.
Be Sure to Try These Other Senegal Dishes!
Be sure to recreate this incredible recipe. Enjoy!
Dibi (Lamb): A Delicious African Street Food
Ingredients
- 1 lb. Lamb cut into bite-size pieces. or any other meat that you prefer
- ¼ cup vegetable oil
- 1 tablespoon of salt to taste
- 1 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
Instructions
- Preheat the grill to high temperature.
- Wash and chop the meat (lamb or any other meat) in pieces. Chop them in sizes that will fit perfectly on the grill.
- 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.
- 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.
- 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.
- Remove from the heat and cover to keep warm.
- 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)
- Transfer the meat to serving plates or a platter and spread the onion mustard sauce on top.
- Serve with a French baguette if you want and a glass of freshly squeezed fruit juice.
