Historical November 1987 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
I can hardly take credit for this recipe.
It is a corruption of a traditional meal of Senegal, West Africa, served when no one special is coming over for dinner or if you have to eat with your wives and kids.
Mary brought it back after her two years in the Peace Corps. Chebba—yapp (probably a forebearer to Jambalaya) is Woloff for rice with meat. Chebbagin is rice with fish. Native Senegalese would use beef stew type meat in chebba-yapp. Moslem natives of Senegal would consider themselves unclean to use pork—it might cause a revolution to consider using Polish sausage.
In Africa the meal is served from the common cooking pot and the family would reach into the pot with their right hands to eat. You had better not use your left hand—left hands are reserved for other purposes. I often prepare it ahead of time and warm it as a casserole for pot-luck dinners.
Ingredients:
5-6 cups cooked rice
1 (8 oz.) can tomato sauce
1 med. can tomatoes
1 green pepper, chopped and/or sliced
1 lb. parboiled Polish sausage, cut in 1 inch pieces
2 medium onions, chopped and/or sliced
2 or 3 carrots sliced
Mix the ingredients together. Salt and pepper to taste. I like to add a mixture of other spices: rosemary, thyme, basil, marjoram, sage and some hot sauce.
Most people like more than some hot sauce and some people like more than most people. Put the mixture in a casserole and bake at 350 ° for about 45 minutes. (In Africa the mixture is stewed.) Africans use “pima” peppers with which, I am told, you could light your cigarette, a candle, or your fireplace.
(Editor’s Note: Peter and his wife, Mary, have lived on the 6100 block of McPherson since 1980.
In addition to cooking, Peter’s hobbies include photography, computer games, and travel.
He teaches math and computer at Beaumont High School.)
Original photograph caption
Peter Schmit, dressed in an African caftan, prepares a Senegalese recipe based on one brought back by his wife, Mary, some years ago. Photo by King Schoenfeld. The Times of Skinker-DeBaliviere, November 1987, page 7.
Originally published in The Times of Skinker-DeBaliviere, November 1987.
Read this article in the original newspaper issue.
Original source: SD_Times1987_11.pdf, printed page(s) 7; PDF page(s) 7.
