4 to 6 servings
- Chicken, cut into serving pieces — 2 to 3 pounds
- Onions, thinly sliced — 4 to 6
- Hot chile pepper, minced — 1 to 3
- Lemons, juice only — 4 or 5
- Dijon mustard (optional) — 2 tablespoons
- Peanut or vegetable oil — 1/4 cup
- Salt and pepper — to season
- Oil — 2 or 3 tablespoons
- Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
- Remove the chicken pieces, wipe dry, and grill, broil or saute them until well browned. Set aside.
- Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Saute for 8 to 10 minutes until they are well wilted and starting to brown.
- Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30 to 40 minutes.
- Adjust seasoning and serve with rice, fufu or couscous.
POULET YASSA VARIATIONS
- Poisson Yassa: Substitute 2 or 3 pounds of firm fish fillets for the chicken. Marinating time only needs to be 30 minutes to an hour in this case. Grill the fish and saute the onions. Then simmer the marinade without the fish for 10 to 15 minutes. Finally, add the marinated grilled fish and simmer for 10 minutes more.
- Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2 or 3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
- Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.
- Cubed lamb or mutton may be substituted for the chicken. The dish will need to cook a bit longer for the meat to become tender.
Source : www.whats4eats.com
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
The national dish of Gambia. A thick, saucy stew served over rice.
: The Daring Gourmet, www.daringgourmet.com
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
· Red Pepper (Tatase)
· Plum Tomato
· Fresh Tomatoes
· Scotch Bonnet (Rodo)
· Knorr Cubes
· Tomato Puree
· Jollof Rice Seasoning
· Knorr Aromat Seasoning
· Vegetable Oil
· All Purpose Seasoning
· Mixed Herbs
· Easy Cook Long Grain Rice
· Heat the Vegetable oil in a pot for 5-6 minutes, you need this piping hot.
· Blend the plum tomatoes, onion, scotch bonnet, red pepper together and add it to the piping hot vegetable oil.
· Season the mixture in the pot with Knorr cubes, Jollof rice seasoning, all purpose seasoning, mixed herbs, Aromat seasoning and salt, then stir in.
· Leave to fry for 15 minutes.
· After 15 minutes, add the washed rice, then the tomato puree and mix together.
· Add the bay leaves for aroma; this gives the meal a unique taste too.
· Add a small quantity of water, you don’t need a lot as the rice needs to steam cook.
· Leave to steam cook on low-medium heat for 20-30 minutes.
· Add fresh tomatoes and onions to garnish and leave to cook for another 5 minutes. Great job!
Source : www.nigerianfoodchannel.com