Dibi Organ Tradition
Africa — Senegal
Senegal's most important offal grill tradition. Multiple organs charcoal-grilled and served at dibi stalls — Senegal's ubiquitous open-air grilled-meat vendors.
Cuts in this tradition
Cultural context
Dibi is primarily associated with grilled lamb and beef, but organ meats are commonly incorporated. Liver is the anchor item — fresh liver grilled immediately after Tabaski slaughter is one of Senegal's most culturally embedded offal practices. Structurally comparable to Iran's jigaraki and the Levant's mashawi.
Preparation
Organs grilled over charcoal with onion, black pepper, chili, mustard, and Maggi seasoning. Served with bread, mustard sauce, and sliced onion.