This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.
What you need:
1 chicken, cut into service sized pieces
4 onions, cut
8 tblsp lemon juice
8 tblsp vinegar
1 bay leaf
4 cloves minced garlic
2 tblsp Dijon mustard
1 small cabbage, cut in chunks
2 carrots, cut in chunks
1 tblsp soy sauce
1 chili pepper, finely chopped
red and black pepper
What you do:
1. 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.
2. Remove chicken from the marinade, but save the marinade.
3. Cook according to one of the following methods.
4. Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
5. Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
6. While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
7. Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
8. Reduce heat and add chicken to the sauce, cover and simmer until chicken is done.
Serve with Rice or Fufu.