Yassa is a traditional West African recipe that typically consists of chicken or fish that has been marinated in a mixture of vinegar, lemon juice, onion, and spices, and then slow-cooked in a lightly oiled pan.
:Wash chicken pieces and pat dry.
Divide garlic into cloves andcrush and peel.
In a large pot combine onions, garlic, vinegar, freshchili peppers and crushed peppers and black pepper.
Add chicken pieces.
Stir well and let marinate in this mixture for at least one hour, or coverand refrigerate overnight.
Heat 3 tablespoons oil in a large pan overmedium high heat.
Remove chicken pieces from marinate and fry in oil untilbrowned on all sides.
Remove pieces and set aside.
Remove onions frommarinate and fry in the same oil until golden brown.
Return onions andchicken to marinate and bring mixture to a boil.
Reduce heat and simmerfor two hours or until chicken is cooked through and flavors are blended.
The longer the mixture simmers the more the flavors are developed.
:Meanwhile, in a large pot, coat the bottom with a small amount ofoil.
Heat the pot over medium-high heat and brown the rice lightly.
Addwater and bring to a boil.
Cover and reduce heat to low.
Cook for 30 to 50minutes, until rice is tender and water is absorbed.
:When ready to eat, add salt and pepper and soy sauce to chickenmixture.
To serve, spread rice in a wide flat platter or bowl.
Let coolfor 10 minutes.
Remove chicken pieces from sauce and distribute over rice.
Pour onions and sauce over the top as desired.
Makes 8 to 12 servings .
Ingredients
Directions
:Wash chicken pieces and pat dry.
Divide garlic into cloves andcrush and peel.
In a large pot combine onions, garlic, vinegar, freshchili peppers and crushed peppers and black pepper.
Add chicken pieces.
Stir well and let marinate in this mixture for at least one hour, or coverand refrigerate overnight.
Heat 3 tablespoons oil in a large pan overmedium high heat.
Remove chicken pieces from marinate and fry in oil untilbrowned on all sides.
Remove pieces and set aside.
Remove onions frommarinate and fry in the same oil until golden brown.
Return onions andchicken to marinate and bring mixture to a boil.
Reduce heat and simmerfor two hours or until chicken is cooked through and flavors are blended.
The longer the mixture simmers the more the flavors are developed.
:Meanwhile, in a large pot, coat the bottom with a small amount ofoil.
Heat the pot over medium-high heat and brown the rice lightly.
Addwater and bring to a boil.
Cover and reduce heat to low.
Cook for 30 to 50minutes, until rice is tender and water is absorbed.
:When ready to eat, add salt and pepper and soy sauce to chickenmixture.
To serve, spread rice in a wide flat platter or bowl.
Let coolfor 10 minutes.
Remove chicken pieces from sauce and distribute over rice.
Pour onions and sauce over the top as desired.
Makes 8 to 12 servings .
