I Feel The Rains Down In Africa.... Na nga def, Senegal!

YASSA GINAAR or POULET YASSA: Na ngeen def! Bonjour! 

That's Wolof (Oulof) for Hello in Senegal!  

Today's recipe comes from across ocean in the heart of Western Africa: the former French 
colony and now independent African Democracy, Senegal.  
YASSA GINAAR or poulet Yassa is a dish hailing from the Casamence region and popular 
all over Senegal.  A spicy dish of chicken or fish marinated in lemon/lime juice and onion and then grilled and caramelized and served over couscous, foutou (or fufu) or rice.  Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region.It is simple, delicious and flavorful and has become one of my staples.  Below is the recipe I use but remember to always experiment with more or less flavor.  

Salaam aleekum!  

YASSA GINAAR or Poulet Yassa

4 to 6 servings

Ingredients:

2 - 3 lbs    Chicken, cut into serving pieces

4- 6          Onions, thinly sliced (or julienned)-- (I use more to yield more sauce and because onions are so darn tasty!)

1-3           Hot chile pepper, minced (I use habaneros or chiles. But feel free to experiment with more heat if you like)

4 or 5       Lemons or limes, juice only (I use limes as the are more flavorful and exotic and I have found them in more of the traditional recipes)

1 cup       Water

2 tbs        Dijon mustard (optional)

1/4 cup    Peanut or vegetable oil

2 - 3 tbs   Oil

Several cloves of Garlic (Optional)  (I definitely use these)

Salt and pepper -- to season

Directions

1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together (I actually add oil to the marinade as well to coat the chicken for grilling). Refrigerate and marinate for at least 4 hours, preferably overnight. (If you are in a hurry you can marinate on your counter for an hour, but the longer it marinates the more flavorful and tender the chicken becomes)
2. Remove the chicken pieces and grill, broil or sauté them until well browned. Set aside. (Grilling is the method of choice as it lends a smokey flavor to the meat.  In Senegal, they would actually cook over charcoal. )
3. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8 to 10 minutes until they are well wilted and starting to brown. ( I would sauté longer to make sure you get a nice caramel color on the onions.  Slow but sure is the way to go to avoid scorching the onions and burning them) (If you want to include vegetables include them here)
4. Add the remaining marinade to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30 to 40 minutes.  (I add water as needed 1/4 cup at a time to keep the onions from scorching and the sauce form thickening too much)
5. Season to taste and serve with rice, fufu or couscous.

Yassa Ginaar Variations

• Poisson Yassa: Substitute 2 or 3 pounds of firm fish fillets for the chicken. Marinating time only needs to be 30 minutes to an hour . Grill the fish and sauté the onions. Then simmer the marinade without the fish for 10 to 15 minutes. Finally, add the marinated grilled fish and simmer for 10 minutes more.
• Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2 or 3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
• Half of the lemon juice can be replaced with vinegar. Cider vinegar works well. ( I would stick with lime juice for the flavor)
• Cubed lamb can be substituted for the chicken. The dish will need to cook a bit longer for the meat to become tender.