Cooking the West African Way: Revised and Expanded to by Constance Nabwire, Bertha Vining Montgomery

By Constance Nabwire, Bertha Vining Montgomery

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Extra resources for Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

Sample text

Reduce the heat and cook, uncovered, for 10 minutes. 8. Add the rest of the lemon juice and cook for 3 minutes more. 9. Serve hot with rice. Preparation time: 30 minutes Serves 4 60 Curry 1 fryer chicken, cut up, or 2 lb. lamb or beef, cut in pieces 1 slice of lime or lemon salt to taste 1 clove garlic, minced 1 c. water ø to ¥ c. peanut oil 2 onions, chopped ¥ to 1 tbsp. crushed red pepper 6 tomatoes, peeled and sliced 1 tbsp. curry powder ¥ c. tomato sauce 1 small potato, peeled and diced ¥ tsp.

Chicken yassa (recipe on pages 64 and 65) shows up on special occasions in Senegal. The long marination and the use of habañero peppers and their seeds make this a spicy, hot dish. 63 Chicken Yassa/ Yassa au Poulet This dish is served at special occasions in Senegal. ø c. lemon juice 4 large onions, sliced salt and freshly ground black pepper, to taste 5 tbsp. peanut oil 1 habañero pepper* 1 2¥- to 4¥-lb. precut chicken ¥ c. water 1. Prepare the marinade the night before you plan to cook this dish.

5. Cover the bowl with plastic wrap and store in the refrigerator overnight. 6. To cook the next day, preheat the broiler. 7. Remove the chicken pieces from the marinade and place them on a piece of tinfoil on the broiler rack. 8. Broil the pieces briefly, until they are lightly browned on both sides. 9. Remove from the broiler, place on a plate, and set aside.

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