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Showing 23 Result(s)
Sauces & Soups Senegalese cuisine

Yassa liver

Yassa liver 1 pounds of beef liver 2 Large Onions Sliced 4 cloves of garlic , minced 1 teaspoon ginger 1 Tablespoon Chicken Bouillon 2 Tablespoon mustard Salt and pepper ½ cup oil Marinade  the liver with onions, mustard, ginger, minced garlic, bouillon, salt and pepper to taste. Refrigerate for 2 hours , preferably overnight …

Sauces & Soups Senegalese cuisine

Yassa fish and shrimp

Yassa fish and shrimp2- 2 1/2 pounds fish skin (I added shrimp too4 Large Onions Sliced1 lemon juice2 Tablespoons mustard3 cloves of garlic minced1 teaspoon ginger½ cup oilSalt and pepper½ tablespoon chicken bouillon Maggie powder Mix the onion, lemon juice, onions, grated garlic, ginger, oil and Maggie. Douse the fish with the marinate and refrigerate …

Bbq Beninese cuisine Cuisine libérienne Cuisine nigériane Ghanaian cuisine Ivorian cuisine Mali cuisine Senegalese cuisine Togolese cuisine

Recipe of braised Chimichurri Red snapper

Braised Chimichurri Red snapper This colorful fresh, green and totally delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper. This is a fun twist to braised red snapper. This recipe of braised red snapper is super tasty, traditional and incredibly easy to make. Chimichurri is garlicky sauce from …

Main dishes Senegalese cuisine

Steamed Vermicelli

Steamed Vermicelli Start by filling the base of a couscoussier at least halfway with salted water, and bring it to a boil. Once boiling, reduce the heat to medium-low, enough to keep the water simmering rapidly. Next, mix 3 tablespoons of oil into dry, broken vermicelli. Be sure all the strands are coated with oil. …