International Calendar 2014 - The Gambia Recipes - Chicken Yassa, Super Kanja, Chura Gerte

Ingredients

• 3 large, thinly sliced onions
• 1 tablespoon black pepper
• 1 habanero pepper (left whole, it will release aroma, not heat; seeded and minced will be VERY hot)
• Juice of 2 lemons
• 1 bulb garlic, peeled and minced (yes, the whole bulb)
• Salt to taste
• 2 tablespoons of yellow mustard (not Dijon)
• ½ cup canola or peanut oil
• 1 chicken, skinned and cut into smaller pieces OR breast and/or thigh meat in pieces (score the meat lightly to allow penetration of marinade)
• 1 cup water (or enough to reach level of, but not cover, other ingredients in the pot)
• 1 pound stewing beef or lamb, washed and cut into 1” cubes
• 4 quarts water
• ½ pound piece smoked fish
• 1 medium onion, peeled and cut into chunks
• 1 bunch spring onions, trimmed and chopped
• 1 habanero pepper (optional; carefully seeded if you don’t want it too hot)
• 1 teaspoon ground/powdered netetu (fermented African locust bean; OR substitute 1 tablespoon Vietnamese nuoc mam fish sauce)
• 1 or 2 boxes of frozen chopped spinach
• 1 and ½ cups palm oil
• 2 bags of frozen chopped okra
• 3 quart pot
• 1 cup shelled raw peanuts (with red skin attached)
• 1 cup uncooked long grain white rice
• 4 cups water
• Sugar to taste
• Yogurt and/or sour cream to taste