Preheat the oven to 200°C (400°F).

Peel and finely dice the 1 carrot and 1 onion.

Peel the 2 plantains and slice them lengthwise into thin strips.

Brown the 500 g ground meat in a frying pan over medium-high heat for 5 minutes.

Add the diced carrot and onion to the browned meat, then sauté for 5 minutes until softened.

Stir in 2 tbsp tomato paste, 2 bay leaves, cumin, paprika, chili pepper, salt, and black pepper.

Pour in 150 ml water and simmer the meat sauce for 15 minutes until thickened.

Melt 50 g butter in a saucepan over medium heat.

Whisk 50 g wheat flour into the melted butter and cook for 1 minute.

Gradually whisk in 650 ml milk until the sauce is smooth.

Simmer the béchamel for 5 minutes until thick, then season with salt, black pepper, nutmeg, curry powder, and turmeric.

Spread a thin layer of béchamel sauce in the baking dish.

Arrange half of the plantain strips over the sauce, slightly overlapping them.

Spread the minced meat sauce evenly over the plantain layer.

Cover the meat sauce with half of the grated cheese and a layer of béchamel.

Arrange the remaining plantain strips on top and cover with the remaining béchamel sauce.

Sprinkle the remaining grated cheese over the top.

Bake for 30 minutes until bubbling and golden brown.

Rest the Niangsagne for 10 minutes before cutting and serving.