 Senegal is best known for its role in French history, being the arrival point of the trans-Saharan rally and being the homeland of R’n’B superstar Akon.
What people do not know is that Senegal boasts a rich cooking culture and life there revolves around family, wrestling (the country’s most popular sport) and food.
Yassa is a traditional dish that originates from the Casamance region, south of Dakar, but is now popular throughout western Africa. It can be made with chicken, turkey, fish or monkey for the more adventurous! This is one of my favourite recipes and like all great student recipes it wasn’t learnt out of a book but from a friend. In this case, it was my Senegalese neighbour Falou in my first year halls. I have seen many variations to the recipe but this is how I like it the best.
It is one of the cheapest possible meals to make but it is also a good dinner party meal due to its originality. For 4 people you will need;
-10 medium sized onions
-1 red chilli (optional)
-150ml vegetable oil (I find sunflower seed oil best)
-25ml balsamic vinegar (You can use other vinegars but they don’t taste as nice)
-4 chicken breasts (can be replaced by chicken medallions)
-3 tablespoons mustard
-1/2 teaspoons sugar
-Salt and Pepper
-400g rice -1 sharp knife
-1 chopping board
-1 medium sized frying pan and lid
-1 large pan and lid
-1 colander
-1 wooden spoon Chop the chicken breasts into chunks and fry them in a little oil over a low heat. Meanwhile, slice the onions roughly. When the chicken is golden, add the onions and remaining oil. Turn the heat down slightly and cover. Leave to simmer for 10-15 minutes, stirring frequently so that the onions don’t burn. If the sauce seems too dry add a little water. While the mixture is simmering start cooking the rice following the instructions on the packet. Ready cooked rice can also be used if you can’t be bothered with boil-your-own. When the onions have become very soft and seem to have melted slightly, stir in the vinegar, mustard and sugar. For those who enjoy a slight kick to their sauces, thinly slice the chilli and add too. Turn the heat right down and stir until the sauce is homogeneous (all mixed in!).
The traditional way of serving is to flatten the rice onto a large platter and top with the sauce. Give your guests forks and tuck in!
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