750g of meat
600g chicken, you can take different pieces, I chose chicken legs,
4 onions, 800g of rice, 200g of vermicelli,
15cl of oil for the thybou yapp and 4cl of oil for the sauce,
3 peppers of different colors, 1 cucumber, 1 fresh tomato, 2 eggs, 2 peppers of different colors, 1 cucumber, 1 fresh tomato, 2 eggs,
2 bay leaves in order to flavor the dish,
2 pieces of sugar, to soften the taste.
Start by cleaning the chicken. Remove skin and fat underneath. Wash thoroughly to remove anything that is sticky.
Salt, taking care to distribute the salt well.
Prepare a small stuffing to give taste to the chicken. To do this, crush 2 garlic cloves, add ½ cup maggi broth, ½ teaspoon pepper, a pinch of chilli, a teaspoon of ginger, a teaspoon of mustard and a teaspoon of vinegar. Mix well.
Using a knife, make a hole in the chicken flesh in the direction of the length. Put the finger to enlarge and add stuffing. Share the stuffing between the different pieces of chicken.
Place the chicken in a casserole dish. Add Add 1 glass of water. Add a few spices (pepper, pepper).
Cook for 10 minutes, turning the pieces halfway through. This step makes it possible to have perfectly cooked chicken inside.
After 10 minutes of cooking, remove and place on a plate
Put the remaining cooking juice in a small bowl and set aside. This juice will be added in the sauce for more taste.
Wash the casserole and wipe it well. It must be completely dry.
Add 15cl of oil.
When the oil is hot, fry the chicken legs on both sides. When they are well colored, remove and set aside.
Marinate the meat with 2 cloves of crushed garlic, 2 tablespoons of mustard, 1 cube maggi bouillon, ½ teaspoon of pepper, a pinch of chilli pepper. Mix well to distribute the spices perfectly.
Add the meat in the casserole. Bake for about 10 to 15 minutes while it is perfectly colored. This stage is important because it is what will give its taste and color to thiebou yapp. So do not be in a hurry!
When the meat has become colored, add 2 chopped onions. Mix. And leave to brown 5 min.
Then add 1.5L of water. Add a tablespoon of mustard and vinegar, sugar, 1 crushed cube broth, a pinch of chili, ½ teaspoon of pepper, as well as bay leaves. Also add salt.
Cook over medium heat for 30 minutes over medium-low heat.
While the thiebou yapp cooks, prepare the sauce that will accompany it:
Heat the 4cl of oil. Add the remaining 2 onions cut lengthwise. Add remaining chopped garlic clove, ½ remaining cube broth, 1 tablespoon mustard, ½ teaspoon pepper, a pinch of chilli pepper.
Mix and let stain 5 min, stirring occasionally.
Cut the peppers along the length. And cut each stick again in two according to the width.
Add the peppers and cook for 3 min, stirring regularly.
Add 10cl of water, as well as the cooking juice of the chicken that had been reserved. This will give more taste to our sauce. Also add a tablespoon of vinegar.
Mix and let reduce 5 min.
The sauce then begins to thicken. Then add the chicken and cook for 10 min on very low heat. Our sauce will thicken further and will take on the taste of chicken which will be on its side less dry.
After 10 min, remove from heat and set aside.
Back on our main course. Wash the rice and steam for 10 min. For this you can use a couscoussier, or put directly in the microwave. If you are cooking in a microwave, remove the rice after 5 min and wet before continuing cooking for another 5 min (a total of 10 min).
Add the rice in the casserole. Mix and cook for 10 min over medium heat.
At the end of 10 min, turn the rice with a skimmer so that the cooking is uniform. Cook again 10 min but on low heat this time.
At the end of these 20 minutes of cooking (in total), the rice is almost cooked. We will then add the vermicelli which take much less time to cook.
Add the vermicelli in rain and in small quantities, mixing between the different quantities.
Cook for 5 min.
Turn the rice over with the vermicelli and cook for another 5 min.
The thiebou yapp is ready.
Prepare the raw vegetables that will accompany the thybou yapp:
Wash the tomato and cut into slices. Peel the cucumber and cut into thin slices.
Boil the eggs for 10 min. Then put in warm water for 5 min. Then remove the shell and cut into thin slices.
On a plate, put rice in the meat. The bottom of the pot is more colorful
Vegetable couscous – Algeria
Step 1: Set up
Gather your ingredients for the seven vegetable couscous made in honour of Algeria’s opening World Cup game against Belgium.
Serves 4-6 hands
60ml olive oil
2 onions, chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
4 carrots, peeled and chopped into 3cm chunks
2 turnips, peeled and chopped into 3cm chunks
1/2 head of cabbage, chopped into 3cm pieces
470ml water plus 1400ml boiling water
2 Courgette (zucchini), chopped into 3cm chunks
1 squash butternut, peeled and chopped into – 3cm chunks
240g (1 can) chickpeas, drained
Salt and pepper to season
1 bunch of coriander, chopped
7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).
There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.
Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.
If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .
Approximate time 50 minutes to 1 hour -10 minutes preparing the vegetables and 40- 50 minutes cooking time.
Crispy Fish with Charred Corn and Sun Gold Salsa Recipe
4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
3 fresh juice tablespoons from about 3 limes, plus more to taste
4 1/2 tablespoons canola oil, divided
3 cups fresh corn kernels, from about 4 ears corn
3 cups Sun Gold tomatoes, quartered
1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
1/2 large white onion, chopped (about 3/4 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
Handful fresh cilantro, chopped
1/2 cup flour
3 tablespoons butter
Place fish fillets on a rimmed baking sheet and sprinkle with 2 tablespoons of lime juice and a couple pinches of salt. Set aside for at least 30 minutes.
Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.
Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.
Serve the fried fish with the corn salsa.
Roasted Meat Eggs Recipe
– 1 tenderloin of meat
– 4 eggs
– 1 chopped onion
– 1 can of mushrooms, thinly sliced
– 1 yellow pepper
– 2 tablespoons of oil
– 1 tablespoon of butter
– Salt pepper
– Wash and pepper the pepper and cut into strips.
– Heat the oil in a frying pan and brown the chopped onion, add the peppery slices and drained mushrooms and cook until the water evaporates, salt and pepper.
– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.
– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly to give it shape using the film paper and close the roll with wooden spikes.
– Heat the butter in a sauté pan and sear the roll 10 minutes on each side, continue cooking 15 minutes in the microwave oven.
– Serve immediately.