SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP
A rich, authentic curry chicken soup from Western Africa made with curry, peanut butter, chicken and tomatoes. An easy soup the whole family can enjoy!
Provided by Tina
Categories Soup Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Cook onions in olive oil until soft. Add garlic and cook 2 minutes.
- Add curry powder and coriander and fry two more minutes.
- Add chicken broth and scrape bottom very well with wooden spoon. Simmer 30 minutes.
- Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
- Add diced tomatoes, tomato paste and chicken. Simmer 30 more minutes until chicken is cooked through.
- Garnish as desired.
Nutrition Facts : Calories 434 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1.5 cups, Sodium 398 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
POULET YASSA RECIPE (SENEGALESE CHICKEN RECIPE)
A popular, Senegalese dish, this tender chicken is marinated in an onion-lemon-vinegar mixture that then cooks down into a completely delectable sauce that is amazing.
Provided by The Wanderlust Kitchen, adapted from The Africa Cookbook
Categories Main Dish
Time 9h
Number Of Ingredients 13
Steps:
- Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
- Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
- Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
- Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 12 g, Protein 21 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g
SENEGALESE MAFE
Steps:
- Season chicken and brown in oil in a large heavy pot. Add onions and tomatoes. In separate pot heat chicken stock and whisk in tomato paste. Thin peanut butter slightly with hot liquid and add all liquids to pot with chicken. Reduce heat and simmer 30 minutes. Add vegetables and cook until chicken and vegetables are tender, approximately 45 minutes. Season to taste with salt, cayenne and ground white pepper. Garnish with peanuts.
SENEGALESE CHICKEN AND PEANUT SOUP
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Provided by Kirstin in the Couv
Categories Peanut Butter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62
CHICKEN YASSA
Yassa is one of Senegal's favourite dishes and one of the crowdpleasers at Little Baobab, a pop-up London restaurant that celebrates Senegalese food and music
Provided by Khadim Mbamba
Categories Dinner, Lunch
Time 1h
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a food processer, blitz together the roughly chopped onions, garlic, spring onion, pepper, ginger, chilli, parsley and a good pinch of salt. Add the juice of one lemon and the mustard, and blitz again.
- Put the marinade in a bowl with the chicken legs and thinly sliced onion, toss and leave to marinate for at least couple of hours (or overnight if you like).
- Heat the oven to 200C/fan 180C/gas 6. Remove the chicken from the marinade, brushing off any excess, put onto a baking tray and roast for 45 minutes or until deep golden and cooked through.
- While the chicken is cooking, heat the oil in a large wide pan over a high heat, then stir in the marinade and onions. Add the vinegar, bay, and some salt and pepper, and cook over a medium-high heat for 35-40 minutes, stirring regularly, or until the onions are cooked through, melting and caramelised. Stir in the remaining lemon juice.
- Add the roasted chicken and olives (if using) to the pan, cover and cook for 5 minutes on a low heat to let the flavours combine. Sprinke over a little extra parsley, if you like, and serve with rice, couscous or vermicelli.
Nutrition Facts : Calories 385 calories, Fat 25.5 grams fat, SaturatedFat 5.1 grams saturated fat, Carbohydrate 13.9 grams carbohydrates, Sugar 10.3 grams sugar, Fiber 4.1 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
SENEGALESE CHICKEN AND VEGETABLE CURRY
Make and share this Senegalese Chicken and Vegetable Curry recipe from Food.com.
Provided by Marlitt
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Brown chicken in oil.
- Add salt and pepper.
- Remove from the pan.
- Add onions to the same pot along with the bell pepper.
- Saute for 5 minutes.
- Add the remaining vegetables, curry powder, thyme, cayenne, and salt. Simmer for 10 minutes.
- Return chicken to the pan.
- Add tomato sauce. Bring to a simmer and cook for 30 minutes.
- Add vinegar, stir well and serve over rice or couscous.
Nutrition Facts : Calories 522.6, Fat 28.6, SaturatedFat 7.1, Cholesterol 103.5, Sodium 1068.8, Carbohydrate 37.9, Fiber 10.9, Sugar 13.7, Protein 32
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Category Cookstr RecipesEstimated Reading Time 1 min
- Melt the butter in a heavy 4-quart saucepan or pot, and add the celery and onion. Sauté over medium-high heat until the celery wilts and the onions are translucent but not brown. Lower the heat and add the curry powder. Cook for 5 minutes, stirring occasionally.
- Add the broth and apples. Partially cover, and simmer over medium-low heat for 35 to 40 minutes, or until all the vegetables are very soft.
- Strain the broth and degrease if necessary. Reserve the vegetables. Add a little broth to a blender, then add a portion of the vegetables. Puree the vegetables until they are very smooth. Repeat, until all the vegetables are pureed.
- Combine the strained broth and puree, stirring to blend well. Return the soup to a saucepan, add the chicken, and slowly reheat. Ladle into bowls and garnish with chives.
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