Thiébou Djen with Carrot and Cashew

Cut cod into 4 generous pieces and pat dry with paper towels. Season lightly with salt and black pepper.

Slice yellow onions into thin half-moons. Mince garlic cloves. Dice tomatoes into small cubes.

Peel carrots and cut into thick diagonal rounds. Rinse white rice in cold water until water runs clear, then drain.

Roughly chop cashews. Roughly chop parsley for garnish. Cut one lemon in half and juice it; slice the second lemon into wedges for serving.

Heat sunflower oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced onions and a pinch of salt.

Cook onions slowly, stirring occasionally with a wooden spoon, for 25-30 minutes until deeply golden, soft, and caramelized. Do not rush this — it is the soul of the dish.

Add minced garlic and cook 2 minutes until fragrant. Add diced tomato and stir to combine.

Stir in mustard and cayenne. Cook tomato mixture for 5-7 minutes until it thickens and the oil separates slightly.

Nestle the cod pieces into the onion-tomato base. Spoon some of the sauce over the fish. Cook 5 minutes without moving.

Pour chicken broth around the fish. Squeeze juice of half a lemon into the pot. Bring to a gentle boil.

Scatter carrot rounds around and between the fish. Carefully add drained white rice in an even layer on top.

Reduce heat to low, cover tightly, and cook 18-20 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.

Remove from heat and let rest covered for 5 minutes. Uncover and scatter chopped cashews over the top.

Squeeze remaining lemon juice over the dish. Fluff rice gently with a fork, folding in the fish gently to keep it in large pieces.

Garnish with fresh parsley. Serve directly from the pot in one generous communal bowl with lemon wedges on the side.