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+ servings

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


  • 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


  • 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.