Saturday, May 26, 2012

POULET YASSA -CHICKEN RECIPE FROM SENEGAL. WEST AFRICAN COOKING.

WEST AFRICAN COOKING AND TRADITIONS

POULET YASSA -CHICKEN RECIPE FROM SENEGAL

African cuisine is a term collectively referring to the cuisines of Africa, second largest landmass on Earth. It is home to hundreds of different cultural and ethnic groups- hence a diversified culinary tradition in terms of choice of ingredients, style of preparation and cooking techniques.
The continent's many populations: Central Africa, East, North and South and the Horn of Africa each have their own distinctive dishes, eating and drinking habits.
THIS POST IS PART IV OF A FOUR PART SERIES- WEST AFRICAN COOKING
Part 1- link here  East Africa
Part 2- link here  North Africa
Part 3-  link here  South Africa
West African cookingSenegal, Ivory Coast, Nigeria, Ghana, Sierra Leone, Benin, Gambia
A typical West African meal is heavy with starchy items, meat, spices and flavors. A wide array of staples are eaten across the region, including those of Fufu, Foutou, Banku, Kenkey, Couscous,Tô, and Garri which are served alongside soups and stews.
Ingredients like native rice (oryza glaberrima) rice, fonio, millet, sorghum, bambara and housa groundnuts, black-eyed beans, brown beans, and root vegetables such as yams, sweet potatoes, and cassava are popular. 

Many of the dishes are enriched by tomatoes, onions and chili peppers, these are considered essential and "sacred" to the cooking techniques of the region
Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made up with hot peppers, onions, tomatoes and  various spices (such as Soumbala). Water is added to make this into a highly flavored stew. 

Beef and especially mutton are preferred. Seafood, eggs and chicken are also consumed.

Water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often the first thing an African host will offer his/her guest. Palm wine, a common beverage from the fermented sap of various types of palm trees usually in sweet or sour varieties

Fufu is often made from starchy root 
vegetables such as yams, cocoyams or 
cassava, also from cereal grains like 
millet, sorghum or plantains. 

Klouikloui, rings of fried peanut butter  served in Benin. 
Eat guinea fowl eggs


Rice-dishes are also widely eaten in 
the region, especially in the dry Sahel 
belt inland.
Examples of these include Benachin from the Gambia and 
Jollof rice ( see pic), a pan-West African rice dish, origin of Ghana.

Beef Suya, a trending grilled spicy meat kebab flavored with peanuts and other spices, is sold by street vendors as a tasty snack or evening meal and is typically made with beef or chicken.
The staple grain or starch varies 
between region and ethnic groups. 
Corn is trendy. Banku and Kenkey are 
maize dough staples (left), and Gari is made from dried grated cassavas.




West African Maafe or groundnut stew

prepared by a Senegalese cook




SENEGALESE FOOD
The food of Senegal are very much influenced by the many ethnic groups, the French, Portuguese and those of North Africa. As it borders the Atlantic Ocean, fish becomes a staple, with peanuts as the primary crop. Fresh juices are made- frobissap, ginger.
Buy (pronounced buoy) which is the fruit of the baobab tree tree also known as "monkey bread fruit", mango, or other fruit or wild trees. Desserts are very sweet and rich- the extravaganza of the stylish characteristics of  French culinary. Drinks include coffee and tea.
RECIPE

POULET YASSA
A traditional dish of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous Senegalese recipes. The chicken is marinated overnight. Another variety is Fish Yassa (poisson yassa). For the simplest yassa, just marinade with oil, lemon juice, onions and a little mustard.
What you need
1½ cup peanut oil (or any cooking oil)
One chicken, cut into serving-sized pieces
4- 6 onions, cut up
8 tbsp lemon juice
8 tbsp vinegar (cider vinegar is good)
1 bay leaf
4 cloves minced garlic
2 tbsp Dijon mustard (optional)
1-2 cubes Arome Maggi® sauce (or Maggi® cubes mix with water), or soy sauce (optional)
chili pepper, cleaned and finely chopped (optional)
cayenne pepper or red pepper, black pepper, salt (to taste)
a small cabbage, cut into chunks (optional)
a few carrots, cut into chunks (optional)
What you do
Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade (ingredients). Cook according to one of the following methods.

Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
OR
Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.

While chicken is browning: Remove onions from marinade and sauté them in a large saucepan  for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
Sources link  here..  and here  and wiki and other sources.
OSU Castle- government house Ghana
  
Diamond mining  Sierra Leone
 Ghana Silk and cotton woven materials
Fishing boat - The Gambia
Market place- Ivory Coast
Some images of West Africa

39 comments:

  1. loved the chicken dish...looks very delicious !!!

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    Replies
    1. hi sonali, thanks and have a great week

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  2. Yeheey!!! Another chicken recipe to try! :) My kids love chicken so much so, I better try this one, I hope it taste as delicious as what you have on your post now!:)

    Thanks for sharing Wan!:) More and more hug!!:) Blessed Sunday!:)

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    Replies
    1. I'm back..:) hehe, I'm inviting you to visit my other blog if you have time..:) Muaaaaaahhh!! :) *wink*

      http://torresrosalinda72.blogspot.com

      Your comment would be more appreciated!!:) Hug you more..:)Thanks!:)

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    2. Hi..:) Waving hand...:)~ ^_^ ~ Passing by to greet..:) Blessed day to you my sweet friend..^_^ More hug and kisses! ^_^ :)

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    3. hi linda, will take the next flight. see you..bye and hugs hugs

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  3. This sounds delicious! I love branching out into new areas of cuisine!

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    Replies
    1. hi yummy chunklet, thanks and have a great week

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  4. tis s smthng new n my plate nd i realy love it..

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    Replies
    1. hi nisha, you are welcome n have a great week

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  5. hmm looks tasty , come share some love over @ i-reminisces

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    1. This comment has been removed by the author.

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    2. thanks dear, thank you for your visit. glad to know you. will go see your blog. have a great week

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  6. Their cooking method seems easy. Thanks for introducing us to another interesting cuisine!

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    Replies
    1. hi treat n trick. thank you for the sweet comment and gave a great week

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  7. menarik sangat ini entri untuk di simak

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    Replies
    1. hi cik awi... thank you and have a great week

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  8. Replies
    1. hi rina, yes this recipe is cool...have a great week

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  9. the chicken looks delicious Wan and thank you for also sharing added infos. on their country..I love reading it..visiting you ;)

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    Replies
    1. hi sie, thanks for coming over dear, you shouldnt have, when your health is down now... take care and have a great week..

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  10. SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

    BLACK PEPPER
    Botanical names: Piper nigrum
    Family name: Piperaceae.
    Black pepper is considered the `King of Spices` as judged from the volume of international trade, being the highest among all the spices known. Black pepper is produced from the still-green unripe berries of the pepper plant. Black pepper constitutes an important component of culinary seasoning of universal use and an essential ingredient of numerous foodstuffs. It has a number of medicinal virtues.


    FOR MORE DETAILS VISIT : http://rawther.co.in/

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  11. Great post Maznah and nice pics you have attached. The chicken recipe is unique and I am going to give a try because from the list of ingredients, I can find most of them over here. Its my interest for trying different recipes from different parts of the world.

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    Replies
    1. hi nava, sweet of you to want to venture into african culinary and get more cooking tips on them from your african students. have a nice day

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  12. Replies
    1. hi kulwant, thank you for your visit. glad to know you. have a nice day

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  13. Thanx for sharing this wonderful recipe,yummy!!

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    Replies
    1. hi julie, thanks and have a great week.

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  14. recipe sounds truly tempting..a must try
    thanks for the great info...very interesting pics..:)
    Tasty Appetite

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    Replies
    1. hi jay, thanks and the ingredients are great. have a nice day

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  15. Replies
    1. hi john..thanks for your visit. have a nice day

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  16. Enjoyed reading this post. wow cassava and banana selling in the market so big.

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  17. hi diana, trust you tom notice veggies more than anything else ..ha ha. have a nice day

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  18. Chicken recipe sounds fantastic. Great information about African cuisine!

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    Replies
    1. hi ambreen, thanks/ have a great weekend

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