Senegal & Guinea

Menu:

Poulet Yassa (Senegal & Guinea)
Fatouche Salad (Senegal)
Ginger Drink (Guinea)

Mangoes (Guinea)

I should explain that the map we bought is in fact a puzzle and, since they are neighbours, Senegal and Guinea fell on the same puzzle piece. We figured why not represent them both in one meal.

Both countries have a chicken dish called Poulet Yassa. I believe it was originally Senegalese but has become popular throughout Western Africa. And if folks all over Western Africa were eating it then we had to check it out. The dish is supposed to simmer for about an hour but, because I replaced the chicken with a soy substitute, I simmered the sauce by itself and added the "chicken" strips at the end just to heat through. I imagine the original recipe has a much richer sauce. Our version had a tart, mustardy flavour with a bit of sweetness.

The Fatouche Salad was the perfect combination of crisp, crunch, and zing. The mint and lemon added such a refreshing touch.

We found one Guinean recipe that called for mangoes to be boiled with a little salt until mushy. We had every intention of giving that a try but as it happened the day we planned the meal turned out to be an exceptionnaly hot day. It was a unanimous decision devour those delicious mangos as they were. I'm fairly certain this happens in Guinea too.

The Ginger Drink was the star of the meal. It was an intense citrus and ginger blend brilliantly combined with cinnamon and clove. The process takes a while but it was worth it.

Leftover ingredients from this meal also inpired one of my favorite smoothies. Blend a mango, the juice of one orange, and the juice of half a lemon with a spoonful of dulce flakes. Delish!

Poulet Yassa

1/4 cup vegetable oil

2 purple onions, chopped

2-3 tbsp Dijon mustard

Black pepper

Salt

2 dried chilli peppers

Juice of one lemon

2 packages Yves Meatless Chicken Strips

2 medium tomatoes, diced

1. Heat oil in pan over medium heat.

2. Saute onions until soft.

3. Lower heat and add mustard, pepper, salt, chillis, and lemon juice.

4. Simmer for about 30 minutes, adding water if sauce gets too thick.

5. Remove chillis and add "chicken" until heated through.

6. Stir in diced tomatoes before serving.

7. Serve over cous cous.

(adapted from Kariborders)

Fatouche Salad

1 piece of whole wheat pita
1 cup cucumber, diced
1/2 head iceberg lettuce, chopped
4 tomatoes, diced
1/2 cup fresh mint, finely chopped
1/2 cup parsley, finely chopped
1 small onion, finely chopped
Juice of one lemon
3 tbsp olive oil

1. Toast pita and tear into bite-sized pieces.
2. Mix all ingredients and chill.

(adapted from Kariborders)

Ginger Drink

3 cups boiling water
1/2 cup ginger, peeled and grated
1/2 cup sugar
1 tsp clove, whole
1 cinnamon stick
1/4 cup lime or lemon juice, fresh squeezed
1/2 cup orange juice, fresh squeezed
4 cups cold water

1. Place ginger, sugar, clove and cinnamon in a non-reactive pot or bowl (glass, stainless steel, enamel)
2. Add boiling water, cover and set aside in a warm place for an hour.
3. Strain liquid and add juices and cold water.
4. Set aside in a warm place for another hour.
5. Strain liquid again, but keep sediment at the bottom.
6. Refrigerate in a non-reactive container.
7. Serve chilled with lime. Dilute with ice or water if desired.
(adapted from FriendsOfGuinea)