Poulet Yassa
Poulet Yassa is a simple yet delectable chicken dish popular in West Africa. It sets itself apart from other food with its distinguished recipe, which calls for preparations of onions and lemons. These ingredients help tenderize the tough flesh of indigenous African birds often found in these areas.
Although Poulet Yassa is made in many countries (such as Senegal), it is always regarded as Guinea's national food.
Steps to make Poulet Yassa:
- Step 1. Place the chicken pieces in the dish. Whisk until the meat is well covered with the marinade.
- Step 2. Wrap the meat in a plastic cover and refrigerate overnight.
- Step 3. Preheat a skillet, then add some vegetable oil to coat the bottom. Fry the pieces of chicken in a skillet until they become golden brown and fully done. (Another alternative is to roast them).
- Step 4. Remove the chicken from the pan and sauté the marinated onions in a separate pot. Add the vinegar to the pan after the onions are golden and caramelized.
- Step 5. Stir in the water until these ingredients are integrated. Reduce to a low heat and leave them for thirty minutes to simmer.
- Step 6. Add the fried chicken to the sauce and continue to cook for a few mins more. Then switch off the heat.
- Step 7. Serve a plate of white rice with acidic Poulet Yassa on top.
