Crispy fish or chicken in African onion mustard sauce

While preparing to create a new menu for a restaurant in Namibia, I saw that they regularly used mustard with some common packaged spices to flavour their meats. I immediately recalled a delicious meal I learned to make with a family in Dakar, Senegal, and decided to adapt it to give the restaurant an original dish in this part of the continent.

In French, the dish is known as ‘poisson trop cuit’, meaning overcooked fish. It gives it a super crispy texture, and the way the body is scored with little squares, you can easily pick them off one at a time, enjoying them with the savoury carmelized onion sauce, the mustard enhancing its sweetness.