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 cooking- Senegal, 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