Learn how to make Senegalese Yassa Chicken and Cameroonian Grilled whole fish, 2 scrumptious dishes that the whole world should know about. The Yassa chicken is so delicious, tender, and flavorful with lots of caramelized onions in a sweet, spicy, lemony sauce while the fish is packed with flavor and herbs.

What you need: 

Computer and Zoom, Internet connection, 4 pots, Grill or oven, frying pan 

Ingredients Yassa:

• 2.5 - 3 pounds Chicken (thighs, legs or breast), skin-on, 1-2 lemon sliced, divided
• 2 Large Onions Sliced (chopped), 4 cloves garlic, minced (minced)
• 1-2 Bay leaf, 2 cubes Maggie or 1Tablespoon Chicken Bouillon
• 1/4 cup olive oil, 2 Tablespoons Dijon, or grain mustard, 1 Scotch bonnet pepper 
• 1 cup or more chicken stock or water

*Pre-cooked rice or freshly boiled rice.

Directions: 

Clean your chicken, pat it dry and spice it with the following: 

Onions, salt, black pepper, 1 teaspoon of minced garlic, and Maggie to the chicken.  Let it marinate in the fridge overnight.

Grilled Fish Ingredients:

1 whole Tilapia or Pampano, I cup of vegetable oil.

1 bunch of fresh mint leaves, 1 bunch Thai basil, 4 stems celery and 4 stems parsley

1 small onion, 3 cloves of garlic, 1 habanero or chili flakes as needed (optional), 2 seasoning cubes, 2 medium tomatoes

2 ripe yellow plantains, salt, 1 teaspoon black and white pepper each

Directions:

Blend all your all herbs, onion, and garlic together and put aside. Blend tomatoes and keep. Peel Plantains and cut into cylindrical shapes and keep in the fridge. 

Recommended wine: South African Mbali, any good Chenin Blanc, or your favorite white wine or red blend.

We can't wait to cook with you. Please do pre-prep as necessary.