Ingredients (for 8 to 10 yeps) :

• 200g (8 oz) of yep rice mix
• 500 ml of water
• 2 eggs
• 300 g lean minced beef
• 1 tbsp olive oil
• 3 tomatoes
• grated Cheddar
• 1 lettuce
• 1 red onion
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano,
• ½ teaspoon chili powder
• 1 teaspoon mild paprika
• salt and pepper
• 2 tbsp tomato paste
• 1 cube MAGGI / Knorr crumbled
• 2 small red bell pepper
• 1 tin canned corn grain or 240 g drained
• 1 tub of guacamole

Rinse  the corn, cut the salad in strips, dice tomatoes and green peppers into small cubes, onion into fine slices. Reserve a few onion, tomatoes, peppers and corn grains for decoration.

Heat olive oil in a large non-stick pan and cook onion until tender. Add minced beef and cook for 5 minutes or until beef is cooked to your liking. Add tomato and tomato paste and stir for 3 minutes, then add corn grains, crumbled MAGGI, pepper, herbs and spices. Stir occasionally and simmer for 5 minutes then remove from heat.

Stir the yep mix into water. Add eggs and a pinch of salt. Stir the yep mix until smooth

Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake). Cook for 1 to 2 minutes on each side. Flip the yep on a lightly oiled plate. Let it cool down for a minute or 2 before handling.

Fill with a bed of lettuce, place 2 or 3 tbsp of beef mixture. Sprinkle with grater cheddar, onion, tomateos and green pepper

Fold your yep in half or roll it.

Serve with guacamole and chili.

How to prepare a yep