Destination Gambia

Gambian Cooking Recipes

Chicken Yassa (Gambian fried chicken)

1/2 cup of lime or lemon juice

1/4 cup of malt vinegar or cider vinegar

1 bay leaf

2 tablespoons of mustard

4 medium potatoes, peeled, boiled and cut into large chunks (optional)

1 medium green or red pepper, chopped

4 cloves of minced garlic

2 medium onions, sliced

1/2 cup vegetable oil

1 chicken, cut into serving-size pieces

1 green chili pepper, seeded and finely chopped

1 1/2 cup of chicken stock (can be made with maggi/soup stock cube and water)

salt and black pepper for taste

Mix a marinade containing the lime or lemon juice, vinegar, bay leaf, mustard, garlic, onions, and chili pepper. 

Place the chicken in a shallow dish and pour over the marinade. Leave the dish in the refrigerator for a few hours or overnight.

Remove the chicken from the marinade and fry the chicken in the oil for a few minutes on each side until browned. 

Add the rest of the marinade to the chicken and continue to fry for a few minutes, then add the stock, green or red pepper, and potatoes. Bring to a slow boil. 

Cover the pan and use moderate heat for about 30-40 minutes. Simmer gently until the chicken is done.

Serve hot with rice or couscous. Makes 4 servings.

Domada (Gambian peanut stew, also called maffe)

1 cup of peanut butter (preferably an unsweetened variety)

1/4 of a red chili pepper, minced (optional, depending on personal preference!)

2 cups of water (less if a thicker sauce is desired)

3 tablespoons of tomato paste

1 maggi/soup stock cube

1 tablespoon lime or lemon juice

2 cloves of minced garlic

300 grams of beef or chicken, shredded and browned

Boil the water and mix in the maggi/soup stock cube. Add the peanut butter until thoroughly mixed, then add the tomato paste. 

Add the garlic, pepper, and shredded meat and simmer for 20 minutes. Add the lime or lemon juice in the last 5 minutes of cooking. 

Serve hot over rice. Makes 2 servings

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