Poulet Yassa (Guinea-Bissau)

World-Bites (84) / Poulet Yassa

Guinea-Bissau is positioned on the west coast of Africa and is bordered to the north by Senegal, the east and southeast by Guinea and west southwest by the Atlantic Ocean. Due to the fact that Guinea Bissau is a country that has ocean opening the most common dish is fresh fish but also fruits and vegetables. Cuisine of this exotic place reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. A typical Guinea-Bissau meal is concentrated with starchy substance, light on meat and generous on fat. Another characteristic of Guinness cuisine is the hot spices, including peppers and chilies. Cooking techniques of Guinea Bissau often combine fish and meat, counting dried fish. Poulet Yassa (stir-fried chicken) is a much liked delicacy.

Ingredients

3-4 pounds chicken
6 lemons, squeezed.
2 cloves garlic, minced
6 onions, sliced in rounds
1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
4-6 tbsp oil
bay leaf
salt and pepper

Method

Wash and dry chicken and cut into pieces. Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered. Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides. Drain onions and garlic, but retain the marinade. Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the reminaing oil until soft. Add chicken, bay leaf, peppers or cayenne, salt and pepper. Simmer until chicken is tender (1 - 1 1/2 hours) or bake covered in medium (325 degree) oven. Add marinade now and then so mixture remains moist. Serve as snack or over rice as main meal.