Around the World in 7 Posts: Part I - Africa (SMBC #5)

Welcome back to another post in the SMBC series. This time we thought we'd try something a little different, so we've started an SMBC subseries: Around the World in 7 Posts! Each post will feature a dish from one of the seven continents. And starting from our evolutionary beginnings, our first post features Africa.

The dish chosen was Chicken Yassa. Here's what Wikipedia had to say about it:

Yassa is a spicy marinated dish prepared with poultry or fish. Originally Senegambian , yassa has become popular throughout West Africa.

And if that explanation was too vague, here is a photo of the dish:

We started with these ingredients:

Ingredients:
7 Chicken Thighs/Drumsticks
3 lemons
6 cloves of garlic
4 onions
black pepper
white pepper
dried chilli flakes
2 tablespoons of mustard
groundnut/peanut oil
nutmeg
vegetable stock
couscous


To prepare the chicken:

• We marinated the chicken for 1.5 hours first before frying. Pretty much all the ingredients went into the marinade: onions (coarsely chopped), garlic (crushed), lemon juice, black pepper, white pepper, dried chilli flakes, 2 tablespoons of dijon mustard, and a generous drizzle of groundnut oil.
• Oh, we also added some nutmeg and a cube of vegetable stock.
• Mix everything thoroughly with the chicken.
• Fry the chicken until golden brown. Also fry/cook the onion-marinade-mixture in a separate pan until the sauce has been sufficiently reduced. Finally, combine both the chicken and the onion mixture into one pan and heat for a while. Here's the story in photos:
• We served the chicken yassa with couscous, which was incredibly easy to prepare:
• And there you have it! Stay tuned for the next post in this subseries where we sample the cuisine from another (as of yet, undecided) continent!