The first African dish I tasted and truly enjoyed was Senegal's Chicken Yassa. The chicken marinated in lemon and onion was served with rice in a brightly decorated enamel basin. The thrill of eating in Senegal in the open air and the delicious gustatory counterpoints of lemon, chile, onion, and chicken combined to make my first taste of this dish one of my favorite culinary memories. Later, I served the dish in a modified version on the "Today Show." It has become my trademark dish, and many of my friends, if they haven't had a Yassa in a while, will ask for it. I've gotten so bold about my Yassa, that I've served it to my Senegalese friends. It's relatively simple to prepare and a perfect introduction to African food.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.
