To the land of the Pink Lake, the famous house of slaves, Goreé Island, the sultry sounds of Youssou N’Dour
and the tallest statue in Africa…
… Welcome to Dakar, Senegal.
Dakar sits near the Cape-Vert peninsula on the Atlantic coast. It is the largest and capital city of Senegal and home to the Presidential palace and the IFAN Museum of West African culture.
This week our taste buds have led us to try out their staple dish, Poulet Yassa, which is chicken in caramelized onion sauce. This dish originates from the Casamance region and is served in every Senegalese restaurant worldwide. If you are not a fan of poultry, you can substitute the dish with fish.
Cooking time: 45 mins
Serves: 4 – 6 (or maybe less if it tastes that good)
½ cup peanut (or any) oil
Whole chicken, cut into serving portions
4 – 6 onions, diced
8 tbsp lemon juice
8 tbsp cider vinegar
1 bay leaf
4 cloves of garlic, minced
2 tbsp Dijon mustard
1 tbsp seasoning (try Maggi for best results)
1 chili pepper, finely chopped
Cayenne or red pepper
1 small cabbage cut into chunks
2 large carrots, cut into chunks
Mix all ingredients and marinate the chicken with it (except the vegetables). To get the best results, you should leave the mix marinating over night.
Take out the chicken from the marinade sauce and put the sauce to the side. It would be used to make the yassa.
With the chicken, you can make a choice of what to do with it; grill in the oven/over a charcoal fire or sauté it on both sides for a few minutes.
While chicken is browning, scoop out the onions from the marinade and sauté in a large saucepan for a few minutes.
Add the marinade to the sautéd onions and add your vegetables and slow boil so it turns into a sauce.
Add the chicken to the sauce and leave until chicken is fully cooked
You can serve this sauce with rice, fufu or couscous. Any one of the starches will sit well in your belly.