From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Growing up in The Gambia, when yassa was cooked for lunch it was typically served over fluffy cooked jasmine rice (sometimes couscous) with kaani sauce tableside and extra lime wedges. - Add the chicken back to the pot. 4 . 1 jar Yassa Traditional Onion Simmer Sauce, ½ of a large lime cut into chunks (with peel), ½ of a large lemon cut into chunks (with peel), 1 – 2 habanero peppers (optional, but recommended), 3 Tbsp. Pour in chicken broth. Use the leftover marinade to season shrimp, chicken, tofu, or fish. Massage the marinade into the chicken until it coats the pieces evenly. Add additional pinch of sugar for balance. Add the chicken along with any juices accumulated on the plate to the pan. Simmer uncovered to thicken to your desired consistency. Bottled lime or lemon juice not recommended. Salmon fillets are also a great alternative. This method will yield an inferior and inauthentic result. Cook the chicken on each side until charred but not cooked through; about 6-8 minutes per side. Repeat this process a few times to get the chicken as dry as possible. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water. Next, brown the chicken. You need the onions to still have a little bite and not completely soft. Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent. Set the hot pepper in the middle. Marinate for a couple of hours or up to 24 hours. Yellow or brown mustard will not work in this recipe. Stirring constantly simmer for 45 minutes, the chicken should be cooked throughout … You will not find a better recipe. famously popular recipe throughout west Africa, Greek Chicken and Potatoes in Tomato Sauce, Cuban Picadillo: Ground Beef Stew with Tomatoes, vinegar and Olives, West African Peanut Stew With Chicken and Sweet Potatoes, Indian Spiced Lamb Meatballs with Ratatouille, Slow Cooker Chicken Tagine with Apricots and Chickpeas, Jamaican Curry Chicken Stew with Rum and Mango. Place the chicken onto a wire rack with a drip tray lined with aluminum foil. Grill and keep warm, saute Chicken. Do not forget the grilled corn, too! Be sure to adjust the seasoning and add more lime juice if needed. The first step is to marinate the chicken and onions with a mixture of oil, lemon juice, garlic and dijon mustard. Reserve the liquid from the marinade – do not discard it. It is authentic, true to its roots and embodies the flavor essence that makes Yassa an international sensation. Remove them from the pot. Feel free to omit this step if you so desire. Senegal, Total Carbohydrate Description Ingredients 2 kg Chicken 400 Grs shredded Onion 150 Grs mustard 4 big peppers or chilli (shredded) 2 bay leaves, crushed pepper corn 1 lemon 4 cl chicken stock/water 2 maggie cubes Directions Cut Chicken into fourths, sprinkle with juice of lemon and salt. Your email address will not be published. Do not be tempted to cook the chicken by pan-frying on the stovetop. SERVES: 6. From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes. Simmer covered for 25 minutes. Remove the chicken to a plate and cover loosely with aluminum foil and set aside for later. ADD YOUR PHOTO . HOW TO MAKE CHICKEN YASSA. When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads). Place the hot pepper in the middle of the pot. Pour the remaining 1 cup water in the reserved marinade bowl, swirl the bowl around to release any tidbits clinging to it; add the liquid to the pan. Scatter olives on top and mix to combine. In the household I grew up in, chicken was always skinned before prepared for cooking. We recommend marinating the chicken for at least 24 hours (and up to 7 days in the coldest part of the refrigerator). INGREDIENTS Nutrition. Do not underestimate the importance of the marinating process – it truly is part of the cooking process and makes a marked difference in the final dish. Cooking the chicken over charcoal or a gas grill is more traditional. Mound the caramelized onions on top. salt & freshly ground black pepper, to taste . Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and then mound the onions on top of the chicken pieces. We want to inspire you to try new finger licking recipes or give you ideas of what to cook.If you are new to Gambian food or African food in general you will be pleasantly surprised by the diversity, techniques, styles, taste and texture of Gambian food. Turn the chicken pieces over and simmer for an additional 20-30 minutes with lid slightly askew. There are several stages to this recipe, each one contributing a delicious layer of flavor to the dish. If you live close to a Trader Joe’s, buy their Dijon mustard, it is the best. For the seafood version called Yassa Djeune, replace chicken with whole firm-fleshed fish such as red snapper, wild-caught tilapia, tile fish, amberjack, porgy, grouper, sheepshead, etc. Broil the chicken until it is lightly browned on both sides. Add marinade, fish and soy sauce to pan; stir to combine. Sauté them until they are golden and caramelized. Taste test for salt; add a pinch only if needed. Do not forget the grilled corn, too! Pair with a cooling side such as coleslaw or fried plantains to balance and offset the heat. Stir to mix well. Optionally, you may score the surface of the chicken pieces with a sharp knife in 3 or 4 places, to help the marinade penetrate. Required fields are marked *. African Jerk Paste Marinade (any heat level), 2-inch peeled ginger root cut into chunks, 3 large dry bay leaves crumbled (or 4 medium).
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