Baked Senegalese Lemon Chicken & Cassava Couscous✔️ The West African Palette

Introducing the Baked Senegalese Lemon Chicken Yassa served with Cassava Couscous, known as Attieke in both Ghana and Ivory Coast and a similar Ghanaian version known as Gari Fortor.

Fusing the flavours of both the Ivorian Attieke , Ghanaian #Gari Fortor and the #Senegalese #Chicken Yassa in creating this flavour packed African One pot dish.

This is an easy one pot dish that’s ready within 30 minutes.

INGREDIENTS
3 Chicken Legs
Zest of 1 Lemon and slices of half the Lemon
1 levelled tablespoon of dried #Thyme or Rosemary
5 tablespoonful of Olive oil
3 large sliced #Onions
1 teaspoonful of freshly milled Black Peppercorns
1 large #Plantain or #Potatoes
Optional Fennel leaves (substitute with Aniseed)
Salt to taste

METHOD

Please watch how to make this one pot Senegalese Lemon Chicken Yassa served with Gari Fortor below;

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All photos, recipes and videos are by the owner of this blog.

#attieke
#chickenyassa
#ndudubyfafa
#food
#senegal

The healthier Jewelled Gari Fortor recipe

In my previous recipe I shared how to make the tastiest Tuna and Vegetables stew. A must watch and a recipe to try during this bank holiday weekend.

In the absence of Gari you can use Fonio, Quinoa or Couscous.

For the jewelled Gari Fortor recipe you’ll need the following;

INGREDIENTS

300g of Gari / Couscous

200g of the Tuna and Vegetables stew

50-70ml of cold Water

30g of chopped Spring Onions

2 sliced mild Chillies

1 tin of Tuna

Salt and Pepper to taste

This recipe can be enjoyed on its own or added to Beans, Rice, Waakye etc

Be creative and share your invention by using the hashtag #NduduMadeMeDoThis

METHOD

Watch how to make this decadent and equally healthier Gari Fortor recipe below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.