SENEGALESE RECIPES (POULET YASSA, CHICKEN YASSA)

                        Ingredient

       -         1 tablespoon seasoning sauce (water or soy sauce) (optional)

       -         1 chili pepper, cleaned and finely chopped (optional)

       -         ¹⁄₂ cup peanut oil (or any cooking oil) 

       -           8 tablespoons lemon juice

       -           1chicken, cut into serving-sized pieces

       -         4 onions, cut up

       -          2 tablespoons Dijon mustard (optional)

       -         Cayenne pepper or red pepper

       -         8 tablespoons vinegar

       -         1bay leaf

       -         1 small cabbage, cut into chunks (optional)

       -         2 carrots, cut into chunks (optional)

       -         4 cloves minced garlic

       -         Black pepper

       -         Salt

Directions

      -         Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.

      -         Remove chicken from the marinade, but save the marinade.

      -          Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.

      -         Cooking method 2: In a hot oil sauté chicken for a few minutes on each side in a fry-pan.

      -         While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.

      -         Add remaining marinade and the optional vegetables and bring to a slow boil. Cook the marinade into a sauce in low heat.

      -         Add chicken to the sauce, cover and simmer until chicken is done.

-         Serve with Rice.

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