Afra or Dibi (A West African Street Food)

Afra or Dibi as it is called in The Gambia and surrounding countries of Guinea-Bissau and Guinea is a delicious street food. You will find vendors with their grills, searing delicious meats.  Lamb is a popular choice but other meats are also used including bush meats. What makes the dish is the sauce, caramelized onions with mustard makes for a delicious combination of flavors.  It is often served up on a brown paper bag to catch the drippings. Additionally served with a french baguette one could make an fantastic sandwich.  Served with some dipping mustard you have an outstanding treat and the dish we used to begin our West African meal. This could easily be a meal by itself.

Print Pin

5 from 2 votes

Afra or Dibi (A West African Street Food)

Course Appetizer

Cuisine West African

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author International Cuisine

Ingredients

• 1 lb. lamb cut into bite size pieces. or any other meat that you like
• 1/4 cup vegetable oil plus 1 tablespoon
• salt to taste
• black pepper freshly ground, to taste
• 1 onion medium, finely chopped
• 1/4 cup mustard grainy French
• 3 to 4 tablespoons water
• 1/2 teaspoon sugar optional

Instructions

• Preheat the grill to high.
• Brush the lamb chops lightly on both sides with 1 tablespoon oil and season with salt and pepper. Place on a platter and let marinate while you prepare the sauce.
• Combine the chopped onion, the 1/4 cup oil, and the mustard in a small, heavy saucepan and bring to a boil, stirring. Reduce the heat to low and simmer gently until the onion is soft and lightly browned, about 10 minutes, stirring frequently.
• Thin the mixture to a sauce consistency with 3 tablespoons water, adding more, if needed. Remove from the heat and taste for seasoning, adding salt and pepper to taste, add sugar if the sauce needs it.
• Remove from the heat and cover to keep warm.
• When ready to cook, oil the grill grate. Arrange the lamb on the hot grate and grill, turning with tongs, until cooked to taste, 6 to 8 minutes per side for medium.
• Transfer the meat to serving plates or a platter and spoon the onion mustard sauce on top.
• Serve with a french baguette
• Serve immediately.