Niangsagne by @niangcook

1h10
Hard

6 servings

🥩

500 g

Minced Meat

🥕

1

Carrot

🧅

1

Onion

🍅

30 ml

Tomato Paste

🍌

2

Plantain

🧂

5 g

Salt

🌶️

Pepper

🟤

1 g

Cumin

🌶️

1 g

Paprika

🌶️

0.5 g

Chili Pepper

🌿

2 leaves

Bay Leaf

💧

150 ml

Water

🧈

50 g

Butter

🌾

50 g

Flour

🥛

650 ml

Milk

🧂

Salt

🌶️

1 g

Pepper

🌰

0.5 g

Nutmeg

🍛

1 g

Curry Powder

🟡

1 g

Turmeric

🧀

200 g

Cheese

Preparation Steps

  1. Step 1/19

    Preheat the oven to 200°C (400°F).

  2. Step 2/19

    Peel and finely dice the 1 carrot and 1 onion.

    carrot
    onion
    🥕vegetable peeler
    🔪chef's knife
    🪵cutting board

  3. Step 3/19

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

    plantain
    🥕vegetable peeler
    🔪chef's knife
    🪵cutting board

  4. Step 4/19

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

    ground meat
    🍳frying pan
    🥄wooden spoon

  5. Step 5/19

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

    ground meat
    carrot
    onion
    🍳frying pan
    🥄wooden spoon

  6. Step 6/19

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

    tomato paste
    bay leaf
    ground cumin
    paprika
    chili pepper
    salt
    black pepper
    🍳frying pan
    🥄wooden spoon

  7. Step 7/19

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

    water
    ground meat
    🍳frying pan
    🥄wooden spoon
    🫗measuring jug

  8. Step 8/19

    Melt 50 g butter in a saucepan over medium heat.

    butter
    🍲saucepan
    🥄wooden spoon

  9. Step 9/19

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

    butter
    wheat flour
    🍲saucepan
    🥄whisk

  10. Step 10/19

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

    milk
    🍲saucepan
    🥄whisk
    🫗measuring jug

  11. Step 11/19

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

    salt
    black pepper
    ground nutmeg
    curry powder
    ground turmeric
    🍲saucepan
    🥄whisk

  12. Step 12/19

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

    milk
    butter
    wheat flour
    🥘baking dish
    🥄wooden spoon

  13. Step 13/19

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

    plantain
    🥘baking dish

  14. Step 14/19

    Spread the minced meat sauce evenly over the plantain layer.

    ground meat
    carrot
    onion
    tomato paste
    🥘baking dish
    🥄wooden spoon

  15. Step 15/19

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

    grated cheese
    milk
    butter
    wheat flour
    🥘baking dish
    🥄wooden spoon

  16. Step 16/19

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

    plantain
    milk
    butter
    wheat flour
    🥘baking dish
    🥄wooden spoon

  17. Step 17/19

    Sprinkle the remaining grated cheese over the top.

    grated cheese
    🥘baking dish

  18. Step 18/19

    Bake for 30 minutes until bubbling and golden brown.

    grated cheese
    🥘baking dish

  19. Step 19/19

    Rest the Niangsagne for 10 minutes before cutting and serving.

    🥘baking dish
    🔪chef's knife

Composition

Ingredients

Types

Vegetables, Condiments, Fruits, Starchy Foods, Seasonings, Spices, Herbs, Liquids, Dairy

Ingredients

Minced meat, Carrot, Onion, Tomato paste, Plantain, Salt, Pepper, Cumin, Paprika, Chili pepper, Bay leaf, Water, Butter, Flour, Milk, Nutmeg, Curry powder, Turmeric, Cheese

Allergens

Milk

Dietetics

Dietary regimen

High protein

Calories

790 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 61g, Fat: 43g, Fiber: 5g, Sugars: 17g

Nutritional Information

Minerals

Calcium: 520mg, Iron: 4.2mg, Potassium: 890mg, Sodium: 780mg

Vitamins

Vitamin A: 620µg, Vitamin B12: 2.1µg, Vitamin C: 19mg, Vitamin D: 1.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, vegetable peeler, frying pan, saucepan, whisk, wooden spoon, baking dish, measuring jug

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Casserole

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African, Fusion

Geographic

Senegal, West Africa

Various

Aspect

Texture

Creamy, Tender, Juicy, Melty, Soft

Flavors

Savory, Spicy, Cheesy, Sweet, Aromatic, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Keep below 4°C (40°F)), freezer : 2 months (Portion into airtight freezer-safe containers,Freeze after cooling completely,Thaw overnight in the refrigerator before reheating)