National Dish of Guinea – Poulet Yassa
|Chicken (cut into pieces)||1|
|large lemons (juiced)||6|
|large onions (peeled and sliced)||6|
|Cloves garlic (minced)||5|
|Peanut oil||3 tbsps.|
|Chili pepper (seeded and finely chopped)||1|
|Chicken bouillon cubes (crumbled)||3|
|Cooked white rice|
Poulet Yassa is a simple chicken dish that is popular in the West African region. It is distinguished by an onion and lemon-infused marinade which tenderizes the tough meat of the African fowls found in these regions. This dish is considered to be the national dish of Guinea although it is also prepared in neighboring countries like Senegal.
Directions for Preparing Poulet Yassa
- Make the marinade by mixing the peanut oil, chili pepper, lemon juice, sliced onion, salt, pepper, bay leaf, garlic, and bouillon cubes in a large glass bowl.
- Place the pieces of chicken into this bowl and mix thoroughly until the meat is coated with the marinade.
- Cover the meat and let it chill overnight in the refrigerator.
- Heat a skillet and pour in enough vegetable oil to fry the chicken.
- Fry the chicken pieces until golden brown and cooked through (Alternatively, the chicken can be baked).
- Set the chicken aside, reduce the oil, and sauté the marinated onions in the pan.
- after the onions are brown and caramelized, add 4 cups of water to the pan, and stir.
- Reduce the heat and allow to simmer for thirty (0:30) minutes.
- After 30 minutes add the fried chicken and let it simmer for a few minutes, then turn off the heat.
- Plate and serve with warm white rice. Top with the tang Poulet Yassa.