It’s “Friday Fun”, the day where I get to blog about what I dig that is non-MC book related. Feeling hip as I write these words. The funny thing is, what I dig happens to be occasionally chewable.
Have you ever had African food?
Not long ago I made the following recipe for friends: a Senegalese Chicken Yassa (courtesy of Diana’s Kitchen). I cooked the yummy vegetarian version in the past as well and used seitan. Extra-firm tofu works well too.
Senegal is located here (image courtesy of http://www.pbs.org/):
Chicken Yassa is a national delicacy and popular well outside Senegal’s borders. I wish I knew what “Yassa” means in Wolof, one of Senegal’s dialects, but another translation reads (African) Lemon Chicken.
The above recipe is easy to follow and has the potential to make any purse and belly happy. Here are a few tips which I think up it even more:
-If you’re using chicken, let it marinate overnight. If you’re using firm tofu or wheat gluten, a few hours will do.
-Use “real” Dijon mustard. By real I mean no substitute such as honey mustard or anything else that adds an additional word to “Dijon mustard.” According to your taste, be generous with the mustard and the lemon juice. The onions and the carrots tend to considerably tone down the sourness of the dish.
-I suggest adding chopped garlic when you broil the marinade in the pan.
-I skipped the habanero pepper, but used olives filled with jalapeños. Only you know how much heat you can take.
Estimate that it could take about two hours if you’ve never cooked it before, not including the chicken or substitute marinating. Serve with Jasmine Rice. Et Voilà, you’re ready to embark on a flavorful exploration of Senegal. 🙂
Edited 12/19: this is a healthy recipe, in that you end up not using most of the fat required for the marinade. 🙂
Now, if I may ask: what is your favorite dish from over the world?
Note: Thursday’s Tip and Friday Fun will go on a virtual vacation on Dec. 24, 25, 31 and Jan. 1. They will resume on Jan. 7.