The Gambia, Ousman Bsl Manneh, Fish yassa
Born and brought up in the Gambia, he knew from an early age that he had a passion for food, how it was made, what was in it and how it would taste. All this led him to make a career in the kitchen.
He loves to experiment with preparation of the dishes, as well as, on the creative side, with the aesthetics of the dishes. Chef Ousman BSL Manneh is also an original artist as he draws pictures of his creations.
His personal favourite dish is Pem Beng.
THE GAMBIA GASTRONOMY MUSTS
Bitter tomato
Okra
Red pepper
Onion
Fish
Fish yassa
INGREDIENTS
Yassa is a traditional Gambian sour and spicy dish.
- 500 g fish
- 3 fresh onion bulbs
- 1 tablespoon mustard
- 2 tablespoons vinegar
- 3 garlic cloves
- 1 piece sweet pepper
- 1 medium carrot
- 4 tablespoons oil
- 1½ cups stock
- 1 piece hot pepper
- Salt and pepper
STEP BY STEP
- Cut the fish into four portions, marinate with salt and pepper, mustard and vinegar.
- Peel, wash and cut all the vegetables into juliennes.
- Marinate the vegetables with mustard, vinegar, salt and pepper.
- Heat a pan with a little oil and grill the fish.
- Add the remaining oil, then add in the vegetables and fry until soft. Pour in the stock and bring to the boil.
- Add in the grilled fish and allow to boil to the desired consistency. Adjust the seasoning and serve.