M’baxal Ndeye Diouf Edition
Servings: About 6-8 people
Ingredients:
Sheep Meat: 1/2 to 1 Kg (including some fatty parts, tongue is traditional included)
Rice: 3/4 to 1 Kg
Black Pepper: 12 whole
Dried Small Peppers: To taste
Garlic: 5 cloves
Habanero Peppers: 1 whole + 1 for cooking
Green Peppers: 11 small (see photo)
Chives: 1 bundle, root to tip
Yellow Onion: 1 medium
Oil: As needed
Salt: To taste
Directions:
Cut the sheep meat into 1 to 1.5-inch pieces. Dice the chives and onion.
Heat oil in a large pot over medium heat.
Rinse the rice until water runs clear. Cook rice halfway in a separate pot, then drain and set aside.
In a mortar, grind black pepper, dried small peppers, garlic, habanero, green peppers, chives, and onion until well incorporated.
Cook meat with salt in the hot oil. When nearly done, add 3 cups water and a whole habanero. Simmer for 30-45 minutes.
Add the spice mixture from the mortar to the pot and stir well.
As the water changes color, add the partially cooked rice. Cover and cook until rice is done. Avoid over-stirring.
Transfer to a large platter or individual bowls.
Scrape off the crispy rice from the bottom and place it in the center of the platter.
Note from Shea: This dish was taught me this Ndeye Diouf, who helped cook for my host family in Senegal. While it wasn't my favorite meal, I appreciated it as one of the non-fish options, which, in turn, made everyone believe that this was one of my favorite dishes. The crispy rice (xoone) adds excellent texture, but not everyone enjoys it. I always gave my portion to my family because my siblings really enjoyed it… lightyears more than I did. Also, don't skip the habanero - it gives the dish its signature kick!
This recipe is based on how Ndeye Diouf prepared it and the key is letting the flavors meld together during the long simmer.
