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Yassa-A West African Dish
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    Yassa-A West African Dish

    Take about 3 lbs of chicken (ad lib) and marinate it for about 3 hours in 1 cup of either lime or lemon juice (those of you lucky enough to have a passion fruit vine, use the same amount of passion fruit juice, instead.)

    When it has finished marinating, remove the chicken from the marinade and sautee in about 3/4 inch of peanut oil (gives it a wonderfully distinctive taste), until it turns a light golden brown. While the chicken is sauteeing, sautee about 2-3 cups of sliced onions (I use red onions), until they are translucent, about 10 minutes.

    When the onions are translucent, put the sauteed chicken in with the onions, the reserved marinade, 2 teaspoons of salt, a pinch of sage, a cup of water, and chiles ad lib. (I use, generally 2-3 fire engine red fresh serranos, but not more in deference to my dear wife; but fire it up as hot as you please, by all means!)

    Bring the pan to a boil, and then reduce the heat to a simmer, and cook until the chicken is done to your liking. You may wish to correct for salt, before finishing the dish. Sprinkle with fresh Italian parsley from your garden.

    Serve this with plenty of white rice, steamed yam and greens of your choosing (I used steamed cabbage last night). Serve with a fruity wine that can stand up to chiles. We drank a nice white zinfandel. (Or, if you prefer something nonalcoholic, a nice hot cup of tea of your choice goes equally well.)

    This makes a marvelous meal on a gray, rainy day.

    From:   Judith Choate
    Posted By:   Ron Hay, ronhay@pacbell.net, Via: Chile Head Mailing List
    Post Date:   Wed, 23 Feb 2000

    *BACK TO CHICKEN*







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