Senegalese Poulet Yassa

"POSTED FOR ZWT 4. It is not known who recorded this recipe. It's simple but delicious. From Senegal in West Africa. This used to be a French colony and the French influence is very visible in its foods. Yet again: prep and cooking times are guesses. I did not factor in cooking the rice either."
 
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Ready In:
1hr 10mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Fry the chickens in the oil in a deep saucepan until well browned.
  • Remove chicken, then fry the onions in the same oil. (Here the cook said that the onions should saute for 2 hours at low heat. It sounds way too long, but will render the onions meltingly tender!).
  • Then add the chicken, mustard, crumbled bouillon cubes, black pepper, hot pepper flakes, lemon juice and salt to taste (if necessary). Simmer slowly for up to an hour.
  • Serve over white rice, and top the chicken and onion with the bell pepper and tomato slices.

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  1. Zurie
    POSTED FOR ZWT 4. It is not known who recorded this recipe. It's simple but delicious. From Senegal in West Africa. This used to be a French colony and the French influence is very visible in its foods. Yet again: prep and cooking times are guesses. I did not factor in cooking the rice either.
     

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