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Showing 36 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

Yam and Egg sauce

Yam and Egg sauce 1 yam 4-6 eggs 1 smoked mackerel  1 cup shrimp 2 garlic chopped  1 teaspoon ginger 2 medium sized tomatoes, chopped 1 tablespoon tomato paste 1-2 scotch bonnet, chopped 1 small onion, chopped 1/2 cup Vegetable oil Salt and Seasoning cube (to taste) To boil Yam Slice yam into 1 inch …

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 …

Sauces & Soups

Curry Goat

One-pot Curry Goat Curry Goat is a combination of goat meat and spices mainly curry seasoning slow cooked until the goat is tender. The curry goat may have originated from the Caribbean or India. The Jamaican curry is marinated overnight and slowed cooked. Goat is a popular meat of choice for Hindus because they do …