Senegal | Main dish

Dibi

Senegalese grilled lamb or meat seasoned simply, grilled over high heat, and served with mustard-onion sauce.

Country
Senegal
Region
West Africa
Time
55 min
Serves
4
Level
medium
Start cooking Explore Senegal recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 4

Scale the dish before you shop, then use the checklist while you cook.

Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Senegal
4 steps 30 min prep 25 min cook (check method) 55 min total medium
1
Season meat
Rub meat with oil, garlic, pepper, and salt. Rest briefly.
marinate 30:00
2
Prepare onions
Toss onions with mustard, lemon juice, salt, and pepper.
onions 05:00
3
Grill hot
Grill meat over high heat, turning until charred outside and cooked through.
grill 20:00
4
Rest and serve
Rest meat, then serve with mustard onions and bread or fries.
rest 05:00

Lamb is common, but beef or goat may be used. Seasoning can stay simple or include garlic, chile, and stock powder.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for grilling, gatherings, and street-food-style dinners.. Plan on a medium cook. Allow about 55 minutes total.

What to serve alongside it

Mustard onions, bread, fries, salad, or hot pepper.

Regional lane

Street and sweet table. Market snacks, bean sandwiches, grills, and millet desserts.

Chef watch-outs
  • Skipping the resting time after grilling.
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
How you know it is ready
  • The surface should be deeply colored while the center stays juicy.
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
Pantry lane

broken rice, dried fish, netetou, peanut paste, tamarind

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Dibi recipe from Senegal
Dibi finished dish
Dibi recipe from Senegal
Dibi additional recipe photo
Chef board

Build the table around Dibi

Mustard onions, bread, fries, salad, or hot pepper.

Best route from here

Street and sweet table

Collections to keep cooking
Senegalese Rice and Yassa Table
Explore more recipes
Keep exploring

Cook around Dibi

Find a side dish or your next recipe from the same country or collection.

Thieboudienne recipe from Senegal Senegal Main dish Thieboudienne Senegalese thieboudienne, fish stuffed with rof and served over tomato rice cooked with cabbage, cassava, carrot, eggplant,... Time135 min ServingsServes 8 DifficultyHard DietGluten Free RegionWest Africa Open recipe Thiakry recipe from Senegal Senegal Dessert Thiakry Senegalese millet couscous dessert folded into sweet yogurt or milk with vanilla, nutmeg, and fruit. Time35 min ServingsServes 6 DifficultyEasy DietVegetarian RegionWest Africa Open recipe Fataya recipe from Senegal Senegal Street food Fataya Senegalese fried pastries filled with spiced fish or meat and served with tomato-onion dipping sauce. Time90 min ServingsServes 8 DifficultyMedium DietDairy Free RegionWest Africa Open recipe Mafe recipe from Senegal Senegal Stew Mafe Senegalese mafé, a peanut and tomato stew with beef, sweet potatoes, carrots, onion, garlic, ginger, and slow-cooked sauce. Time100 min ServingsServes 6 DifficultyMedium DietGluten Free RegionWest Africa Open recipe
Browse AfroKitchen Explore Senegal recipes