Wednesday, June 9, 2010

Poulet Yassa

Very straightforward amazingly dank dinner. Here is the recepie for 2 (or 1 if your hungry, or 3 if you're tiny)
poulet- chicken, you can get breasts or the whole bird, but for this recipe, 2 breasts or 1/2 small chicken cut into 2 pieces should work
4 onions
9 cloves garlic
lettuce, tomatoes, carrots
pimont (basically any spicy sauce will do, use with caution)
bullion cube (i use the brand Maggi, the more MSG the better)
olive oil
running water

Step one, cut your onions and garlic
Step 2, add olive oil to the pan and heat
3 add onions and fry for a bittle
4 put 4 cubes crushed garlic, pepper, and pimont in a cup of water, pour the cup with all that stuff in it into the pan and mix
5. add mustard (like a spoonful), vinegar (like 1/4 cup), and bullion cube
6. keep adding water and letting it boil away until the onions look like this
7. add chicken that you have already cooked to the yassa sauce

you can cook the chicken however you want, I like to marinade (do whatever you like) and grill it but the official senegalese way is to pan fry it with pimont, pepper, and garlic

Can be served 2 ways, 1. on rice, boom, finished
2. in the middle of a salad, with french fries all mixed in (my fave), and bread

Mama Fatou taught it to me and it is always good and not too hard to make. Bon appetite!

Senegalese factoids
When i buy the vinaigre, i buy it by the 25 CFA in a little baggie, its silly and kind of looks like a sandwich bag full of pee
With the bread version, eating with your hands (right hand only!) is a must, with the rice version you can use a spoon if you are toubab
I'd try to use real french moutard because american mustard sucks
Drink it with pineapple soda if you really want to be vrai (legit) senegalese
And eat it on the floor
And have everyone eat out of the same dish
Bonne chance, bonne ap

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