A flavorful West African onion-based stew featuring tangy lemon and mustard notes, served over fluffy rice.
Slice onions into thin half-moons and carrots into rounds.
Cook onions in a pot until deeply caramelized, about 20 minutes.
Stir in carrots, lemon juice, and dijon mustard with 100ml water.
Simmer for 15 minutes until vegetables are tender.
Steam the rice separately.
Serve the onion sauce over the rice.
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