Chicken Yassa, A Taste of the Senegambia Experience
Today’s post is kindly brought to you by a reader and friend from London, England. Please welcome our Afropean foodie friend Nana-Adwo N’dow as she shares one of her favorite west African dishes with us.
Yesterday, it rained… again! After so many years in the UK, this should not get to me, but I just could not help but think about when I last visited my family in Gambia. I was nicely greeted by ever-shining sun, beautiful scenery, relaxed pace of life and of course great food.
In an attempt to forget about the gloomy doomed weather, I thought to myself “if the Mountain will not come to the prophet, the prophet must go to the Mountain” and set out to make some Chicken Yassa. Before I go any further, I think it is of up most importance that I give you a short history lesson.
The Gambia, commonly known as Gambia, is the smallest country on mainland Africa. It is bordered to the North, South and East by Senegal. Originally part of the same land, Gambia and Senegal’s fate was decided by the British and the French during colonisation. This resulted in the creation of two countries with related ethnic groups, traditions and cultures. It therefore should not come as a surprise if they both share the same traditional dishes.
Chicken Yassa or Poulet Yassa (in French) is a typical dish prepared in Gambia and Senegal. It is very easy to make and requires few ingredients.
Ingredients
Serves 4
1 Chicken cut into serving pieces
2 tbsp olive oil
Pitted green olives
1 Habanero pepper (optional)
Chopped fresh chives
For the marinade
2 tbsp Dijon mustard
5 medium onions, thinly sliced
2 garlic cloves minced
8 tbsp lemon juice
Salt and pepper
In a big bowl, make a marinade by combining the lemon juice, Dijon mustard, minced garlic, salt and pepper. Mix well; then add the onions and chives. Add the chicken and toss well to ensure the onions and chicken are well coated with the marinade.
Cover and refrigerate for at least two hours. I used to leave it in the refrigerator for an hour, but one of my good Senegalese friends pointed out that it needed to marinate for longer. I recommend you leave it in the fridge for four to five hours. If you are a very organized cook and host (unlike my sister!), you will prepare the marinade the night before and let the chicken marinate in the fridge overnight.
After the chicken has marinated, heat the olive oil in a saucepan and brown the chicken on each side. Remove and set aside.
In the same pan, saute the marinated onions for about five minutes. Then add the chicken followed by the juices from the marinade and the habanero pepper.
Cover the pan and simmer over low-to-medium heat for at least 45 minutes. You may add a little water if necessary. The sauce is ready when the onions are soft and caramelized, but not mushy.
Five minutes before serving, add the olives to the sauce. Taste for salt, and adjust if needed.
Serve hot with steamed Basmati or Jasmine rice.
Bon appetit or Na re sax jamah (in Wolof)!
By Thrifty Gourmet on July 28, 2009 | 0
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