Chopped mutton or lamb grilled over wood fire at dedicated late-night shops called dibiteries, then hacked into pieces and served on butcher paper with raw onions, mustard-vinegar sauce, and kaani chili. It is Dakar's definitive after-dark meat feast, eaten by hand with bread.
Also known as: dibi, dibi hausa, Senegalese grilled lamb, dibiterie lamb
Watch it made
Ingredients
- 1 kg bone-in lamb shoulder or leg, in large chunks
- 2 tsp black pepper
- 1 stock cube, crushed
- 2 tbsp oil
- 3 large onions, thickly sliced
- 3 tbsp Dijon-style mustard
- 2 tbsp white vinegar
- 1/2 tsp cayenne pepper
- 1 baguette
How to make it
- 1
Rub the lamb with black pepper, crushed stock cube and a little oil while the fire burns down to strong embers.
- 2
Grill the chunks over wood embers 25-30 minutes, turning occasionally, until deeply browned and cooked through.
- 3
Meanwhile soften the onions in oil for 5 minutes, then stir in mustard and vinegar and cook 2 minutes more — they should stay slightly crunchy.
- 4
Hack the meat into rough pieces with a cleaver, pile onto paper or a platter and smother with the mustard onions and a dusting of cayenne.
- 5
Serve with torn baguette to mop the juices.
Pro tip: Make more mustard-onion relish than seems reasonable — Dakar dibiteries bury the meat in it.
