Recent Posts
Fish Yassa
Fish Yassa
Yassa is a popular Senegalese dish, consisting of an onion, lemon, mustard sauce. It is typically prepared with chicken or fish steaks. I used whole tilapia for this dish. They sell them fresh at my local asian market for $1.49lb. It costs less than $5 for 2 of them. If you don't have the proper cutlery at home, have your fish monger cut them into steaks for you. You should be able to get 3-4 steaks out of a whole tilapia.
Ingredients
- 2 whole tilapia cut into steaks
- 1 lemon
- 1 large onion sliced
- 4 garlic cloves minced
- 2 tbsp green seasoning
- 1/2 cup vegetable or canola oil
- 1 tbsp dijon mustard
- 1/2 tsp paprika
- 1/2 tbsp boullion powder
- 1/2 cup water
- salt and pepper to taste
Instructions
- We are going to use whole tilapia for this dish. Any type of bone in firm white fish will work. 1 whole tilapia is a serving.
- Depending on the size, cut the fish into 3-4 steaks, equal thickness. Tilapia are usually around 1 1/2 lbs.
- In a large bowl, mix together the juice of half a lemon, onions, pepper, minced garlic, green seasoning, paprika, boullion powder, and dijon mustard. MArinate the fish in this for at least 4 hours, preferably overnight.
- Heat up cooking oil in a lage saute pan over medium high heat. Sear the tilapia steaks for 4 minutes.
- Flip the fish over and sear for another 4 mintues. Set aside.
- In the same pan, add all of the marinade ingredients. Saute for 5 minutes until the onions cook down a little bit.
- Deglaze the pan with a 1/2 cup of water and simmer for another 5 minutes. Add salt and pepper to taste.
- Add in the fish steaks.Simmer for another 5 minutes.
- Serve with steamed rice.
Chicken Wing Shawarma
Chicken Wing Shawarma
When you think of shawarma, you typically think of Mediterranean and Middle Eastern meats roasting upright on a spit. When chicken is being used, the marinade ususally consists of yogurt and lemon juice with spices such as cumin, paprika, coriander, turmeric, and cloves. In this African version of shawarma, the spices used are white pepper, nutmeg, coriander, smoked paprika, and thyme. This marinade just happens to be great on chicken wings. The yogurt and lemon juice act as a natural tenderizer as well as adding a richness to the chicken; much the same way as marinating your chicken in buttermilk before it's breaded and fried. Plus, these wings are baked instead of being fried. Shawarma wings are great on the grill, taking about 20-25 minutes, turning every 3-4 minutes or so to prevent burning.
Ingredients
- 3 lbs chicken wings halved, tips removed
- 3 tsp lemon juice
- 3 garlic cloves minced
- 1 tsp white pepper
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1/2 tsp thyme
- 1 tsp coriander
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp chicken bouillon
- 1/2 cup plain yogurt
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken wings in a gallon size ziplock bag for at least 4 hours, preferaby overnight.
- When ready to cook, preheat the oven to 400 degrees. Put the wings on a rack on a baking sheet lined with foil.
- Bake the chicken wings for 40 minutes, flipping the wings after the first 20 minutes.
Curry Udon with Omelette
Curry Udon with Omelette
Another continuation of my addiction to Japanese curry, this time with udon noodles with an omelette over the top. Easiest recipe ever.
Servings: 2
Ingredients
- 16 oz udon noodles
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- salt to taste
- 4 cups water
- 2 beaten eggs
- green onion chopped
Instructions
- Soft up the udon noodles in boiling water for 2 minutes. Drain and set aside.
- In a large sauce pan over medium heat, melt the butter. Add in the flour and cook for a minute, constantly stirring.
- Stir in the curry powder, garam masala, and cayenne pepper. Cook for 1 minute.
- Stir in the water. Whisk until all of the lumps have been broken up. Adjust salt to taste. Simmer for about 10 minutes until the sauce thickens.
- Add in the udon noodles. Simmer for another 3-4 minutes.
- Grease a small egg skillet over medium heat. Agg the beaten eggs. Cook for 3-4 minutes until the eggs are almost cooked.
- Flip that sum'bitch and cook for 1 more minute.
- Bowl up the curry udon noodles. Roll up the omelette and place over the top of the noodles. Garnish with green onion.
