Dibi — Senegal

Dibi is a West African dish of grilled meat, most often mutton or lamb, cooked over an open wood fire and cut into bite-sized pieces once done. The meat is prized for the smoky flavor the embers give it and for the contrast between a charred, well-seasoned outside and a tender, juicy center. It is closely associated with Senegal, where it is sold in small dedicated stalls or restaurants known as dibiteries, often open late into the evening. There, the meat is grilled to order in front of customers, then chopped and served immediately, making it as much a social occasion, shared standing around the grill, as a meal. Chunks of meat, kept on the bone or with some fat for flavor, are seasoned simply with salt and pepper and grilled directly over wood embers, turned regularly until browned outside and cooked through. Once done, the meat is sliced into pieces and tossed or topped with thinly sliced raw onion mixed with mustard, chili and a little oil or lemon juice. Variants known as dibi haoussa add a stronger blend of ground spices to the meat before or after grilling, giving it a sharper, more pungent edge. The heat of the chili, the amount of mustard, and whether the meat is served with bread, sauce, or plain, all shift from one stall and one cook to another.