Here’s the Yassa recipe I promised a while back:
For added authenticity, turn the lights off and cook by candle light, using light from a mobile phone for the tricky bits. All quantities are approximate.
- Chop 4 or 5 large onions and same number of garlic cloves.
- Crush a handful of peppercorns with a gumbo cube (or chicken stock).
- Stuff a little of this into each chicken quarter (1 per person)
- Heat palm oil (olive will do) and fry chicken – 10/15 mins each side until crispy
- Crush the onion, and garlic with rest of the pepper, another stock cube and a pinch of salt. If you don’t have a large African style pestle and mortar, I guess a food processor would work.
- Meanwhile cook rice as you normally would.
- Remove chicken from oil, and use some of it (the oil) in a big pan, add the onion mixture, a large mug of water. Add the chicken, cover and leave a couple of minutes.
- Then add ½ cup lemon juice, large dessert spoon mustard (we use a French one – dijon I think, with no seeds), salt to taste. Adjust quantities to taste – it should be very tangy and have the opal fruit factor that makes you suck your cheeks in a bit. Simmer for another 5/10 mins.
- Serve on a large platter of rice. All gather round and eat from the same plate – with your right hand if you dare.
This can also be cooked with fish – use whole fish and you probably only need 5/10 mins to crisp it up.