How to prepare Chicken Yassa or Poulet Yassa

 Chicken Yassa

My trip this week takes me to Senegal. What comes to mind? Senegalese brocade? Yes I had some interesting buys of these nicely embroidered dresses but also had fun cooking Chicken Yassa or Poulet Yassa one of the more  popular dishes in Senegal.

 

My chef and guide was a friends mum who not only gets busy with her sewing business but also a fantastic cook and host.

Well I understand that Jollof rice originated from the  tribe of Wollof. So many countries have tried to lay claim to being the originator but the similarity of pronunciation of  the dish and the tribe seems more convincing.
Senegalese cooking comes with quite some interesting preparation steps but the  end results are also fantastic. Cooking without hot chili takes away from my “Nigerianess”, so I took the liberty to ask my hostess to include some dried pepper in the marinade.  I thoroughly enjoyed this meal and I know you will. I ate with my hands  which was quite an experience …eating rice with hands :). Chicken Yassa is characterised with lots of onion and the use of mustard which I find common in Senegalese cooking. The treatment of chicken with the roasting then frying is another experience in cooking.

Recipe for Chicken Yassa ( Serves 6)

12 pieces chicken
6 bulb large Onion(sliced)
10 pieces garlic
6 strands spring Onion
1 Green Pepper
I sweet Yellow or Red bell pepper( optional)
2 – 4 whole Red Peppers
I teaspoon Black Peppers( freshly ground
1 teaspoon dry pepper
6 table spoons lemon juice
2 tablespoons Mustard
20 piecesOlives
Vegetable Oil
1 tablet chicken seasoning
4-5 cooking spoons Water
Salt to taste

Method
1, Cut chicken into desired pieces

2,Blend coarsely, garlic, green and yellow peppers and spring onion

3, Season the chicken well with the blended mix, chicken seasoning, black pepper , salt ,lemon juice and 1 cooking spoon oil. Allow to marinade for 2-3 hrs .Save some marinade for the onion.
4, Grill Chicken on charcoal grill. The grilling process is mainly to allow the smoke to flavor the meat and get the meat somewhat cooked. Turn the chicken to brown evenly. This will take about 45-60 minutes
5, Meanwhile  chop the onion into  medium slices. Season with left over of all condiments used for  meat marinade. Allow to marinade whilst chicken is grilling
6, Deep fry grilled chicken until it is golden brown. Set aside

7, Heat about 4 cooking spoons oil in another pot and fry the onion for about 5 minutes. Add mustard and whole whole red peppers . Add the juice from the marinade and about 4 cooking spoons water. Fry for about 5 minutes.

8, Typically hot peppers are added whole ,so people that like very hot foods can use these peppers at table
9, Add the fried chicken to the onion sauce and stir to mix well . Drop in the olives. Taste to correct seasoning and salt. Lower heat and cook for about 20 minutes or until chicken is tender
10, Serve with boiled white rice.

Tip:
1, You may wish to use Olive oil to fry the Onion
2, You can actually marinate the Chicken over night
3, You can also replace the chicken with fish