Senegalese Cuisine – A Gateway To Delicious African Food
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Senegal is a vibrant country in West Africa that was once a center for slave trade. Tens of thousands of Senegalese were trafficked out of Africa through the “Door of No Return”, an actual exit point that opened right into the ocean.
Senegal has since made a remarkable space for itself among the fast-developing countries of the world. Located at the western most end of the continent, Senegal is dubbed, “the Gateway to Africa’. Home to some seemingly infinite white sandy beaches, Senegal is a surfer’s paradise, and on most bird watchers bucket list. The Great Green Wall of Senegal is an actual wall of greenery and tress that is aimed at keeping the encroaching Saharan desert land at bay. It is supposed to stretch from Senegal in the West all the way to Djibouti.
Senegalese Cuisine
Senegalese food has influences of French and Portuguese cuisines. Seafood is found plenty as the country borders the Atlantic Ocean. Poultry is also widely eaten but not pork, owing to the majority of Muslim population.
Traditional dishes involve a stew made from animal protein and vegetables and had with rice (how long does rice last?), couscous (What wine goes well with couscous?), or bread.
Senegalese beverages are the best, as they are mostly made from real and nutritious fruits like the tamarind, soursop, the baobab fruit, or mangoes. The Bissap, national drink of Senegal is actually made from a species of the hibiscus flower called the Roselle. The sepals of the flower infused in hot water to give a reddish shaded drink. Bissap or Sorrel or Karkade are the different names for the same drink that is sweetened to give it the signature, sweet and tangy taste.
Keeping in mind the authentic tastes and techniques of Senegalese cooking, I tried my hand at Poulet Yassa, a spicy chicken dish with onions and Senegalese Soursop juice.
Incredibly easy to try at home, and enjoyable by the entire family, these dishes were simple enough and packed with nourishing goodness!
Senegalese Poulet Yassa
Ingredients
1/2 cup peanut oil
3 boneless chicken breasts, cut in horizontal halves to make two thin fillets
4 large onions, roughly chopped
8 tbsp. lemon juice
8 tbsp. cider vinegar
1 bay leaf
4 cloves garlic, minced
2 tbsp. Dijon mustard
1 jalapeno pepper, seeded and finely chopped (optional)
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
2 tbsp. peanut or vegetable oil (how long does vegetable oil last?)
Method
Using all the ingredients except for the last two tablespoons of oil, marinate the chicken in a zip locked bap and refrigerate it overnight.
When you’re ready to cook, remove the chicken from the zip lock and keep aside the marinade. We’ll be using the marinade as our sauce later.
To cook the chicken, heat up a sauté pan and add two tbsp of peanut oil.
Sauté the chicken fillets for a couple of minutes on each side. Remove from the pan and set aside.
Using a scoop, remove the onions from the marinade and cook them on the hot pan for around five minutes. Next, add on the marinade and cook for about ten minutes, boiling.
After twenty minutes, the marinade will reduce down to a sauce. Bring the heat down to a medium and add in the pre-cooked chicken to the sauce. Simmer this for another ten to fifteen minutes or until the chicken is cooked and succulent.
Serve your Poulet Yassa with rice.
Senegalese Soursop Corossol Juice
The Soursop is a green colored prickly fruit that may not look all that inviting, but it has numerous health benefits. Recent research has brought soursop to the forefront as it carries the potential to fight cancerous growth and inhibiting inflammation. Soursop is also effective in reducing free radicals and stabilize blood sugar levels. All the nutritive properties definitely make this drink a must try! It tastes something between a pineapple and strawberry so taste wise, a big thumbs up!
When you go to buy one, make sure it is firm but soft. If not, you can keep your Soursop in a warm place in the kitchen for a couple days. Personally, I prefer buying an overripe fruit over an under ripe one, but that’s just me!
Ingredients
1 soursop, peeled and cut into chunks
A can of sweetened condensed milk
1 teaspoon grated nutmeg
1 tablespoon vanilla extract
2 tablespoons lemon juice
4 cups of water
Method
Begin by peeling the fruit by hand. Place the flesh in a large bowl and pick out all the seeds.
In a blender, blend the flesh with 3 cups of water to make a smooth puree.
If you like a smoother drink, I suggest you strain out this mixture to get rid of the flesh fibers. Put this strained mixture back into the blender.
Add the condensed milk, lemon juice and nutmeg and the rest of the water. One or two quick pulses of the blender will be enough for the final result. Taste check for sweetness.
Serve chilled. You may also add ice.
