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Tuesday, February 24, 2015

Around the World in 12 Dishes: Senegal -- Poulet Yassa




Today we are catching up with January's Around the World in 12 Dishes. We visited Senegal. We read many books about Senegal and some stories from Senegal, but did not find any recipes of things my family would eat in the books, so I found one on-line. Be sure to check out the introduction post I wrote about Senegal
Pointe des Almadies - Senegal
Pointe des Almadies, the westernmost point of the African continent (mainland),
located in the area of Dakar, Senegal By Jeff Attaway [CC BY 2.0], via Wikimedia Commons


We decided to make Poulet Yassa since it is a famous Senegalese dish that is popular in Western Africa. Our recipe came from Whats 4 Eats.

Poulet Yassa Adapted from Whats 4 Eats

Ingredients

 
4 Boneless Chicken Breast Halves
4 Onions, thinly sliced
1 Hot chile pepper, minced
4 Lemons, juiced
1/4 cup Canola Oil
Salt and Pepper 
2-3 Tablespoons Olive Oil

Method:


Add all the ingredients except the olive oil to a large bowl and mix together. Cover and refrigerate overnight. Try to shake or stir a few times while it marinades.

Remove chicken pieces and rinse. Grill, broil or saute them until browned and set aside. I did not brown mine very much.

Heat the olive oil in a large pot over medium heat. Remove the onions from the marinade and add them to the oil. Saute them for 10 minutes or until they are well wilted and starting to brown.


Add the rest of the marinade and the chicken to the pot. Reduce heat to medium low and simmer until cooked through and tender about 30 minutes. 


Adjust seasonings if necessary. Serve with rice.


Steve and I liked this dish and Hazel didn't really eat the chicken. She loved the rice and broccoli served with it though.  That is our exploration of Senegal. Share your Senegalese dishes and/or crafts.