Senegal, Raoul Coly, Chicken yassa
Raoul Coly is a Senegalese Chef born in Casamance, in the south of the country. He is passionate about cooking and flavours.
Raoul is the owner of the restaurant O Petit Club Africain, where he offers fish recipes and chicken yassa, tilapia and braised captain, mafe.
He is the presenter of the programme Suivre le chef/Les Mardis de l’Afrique on Canal+, where he promotes African products and dishes.
Passionate about spices, Chef Coly offers to his customers an authentic menu full of freshness.
SENEGAL GASTRONOMY MUSTS
Millet
Fonio
Bissap
Shea butter
Bouye
Chicken yassa
INGREDIENTS
- 1.5 kg chicken
- 1 kg onions
- 1 kg rice
- Lemon juice
- 1 clove garlic
- Fresh chili pepper
- Macedonia
- Salt, pepper, hot pepper, green onion
STEP BY STEP
- Wash the chicken with lemon and salt to eliminate the strong smell.
- Mix the garlic clove, the pepper and the green pepper.
- Cut the chicken and then slit it.
- Marinate the chicken with the remaining seasoning and grill it.
- Cut the onion in dices or in strips, then season it and add the lemon juice.
- In a pot add the onion.
- Watch the cooking well and add at the end of the cooking a tablespoon of mustard macedonia (minced carrot mixture, small weight, turnip corn).