Dibi

Method

1. 1

   Rub the lamb with garlic, salt and half the ground-peanut-cayenne mix; rest 30 minutes.

2. 2

   Grill over real fire until charred outside and blushing inside, 20–25 minutes.

3. 3

   Toss the onions with mustard and vinegar; soften them briefly in a pan on the grill's edge.

4. 4

   Chop the lamb through the bone, pile on paper, bury in mustard onions, dust with more kankankan.

   💡 Serve ON the paper. A plate makes it dinner; paper keeps it dibi.