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Yassa
Food Adventure from West Africa
RECIPE BOOK
Yassa
CLASSIC YASSA RECIPES
Classic Chicken Yassa
Gambian Peanut Pepper Chicken
Fried Chicken Yassa in Breadcrumbs
Fried Yassa Pork in Breadcrumbs
Classic Yassa Fish with Onions
FANTASTIC BBQ RECIPES
Gambian Spiced Chicken Burger with
Scotch Bonnet & Red Onion Salsa.
Gambian BBQ Chicken Kebabs
Senegalese Prawn Skewers with Ginger
Gambian BBQ Pork Chops
SIDE DISHES
Jollof Rice
Spicy Lemon & Herb Couscous
Ghanaian Red-Red Stew
Kelewele
Yassa Yoghurt Dip
Scotch Bonnet Yoghurt Dip
Sweet Potato Fries
Sweet Potato Wedges
Spiced West African Slaw
Chilli, Red Onion & Lime Salsa
Yassa
CLASSIC RECIPES
Classic Chicken Yassa
Gambian Peanut Pepper Chicken
Ingredients for 25 portions:
For the Chicken Yassa:
50 x Chicken Thighs, skin on (approximately 7kg)
840g Classic Yassa Marinade (PAS212)
(120g of marinade per kg of chicken)
1st Step:
50 x Chicken Thighs, skinless boneless (approx. 4kg)
For the Yassa Onions:
6kg White Onion, medium sliced
400g Classic Yassa Marinade
10tbsps Dijon Mustard
1ltr Chicken Stock
A little oil for frying
1 x Bunch of chopped Parsley
Peanut Coating:
1kg Crunchy Peanut Butter
625g Classic Yassa Marinade with Ginger (PAS211)
300g Tomato Puree
500g Water
2g Salt
2g Sugar
Chicken Yassa is one of the most famous dishes from West
Africa. I can’t remember ever having tastier or more
mouthwatering chicken, it’s seriously delicious. The recipe
seems like a lot of onions, but they really do bring the
whole dish together.
1.
Thoroughly coat the chicken thighs in the Classic
Yassa marinade and leave for at least 24 hours,
preferably 48 hours.
2
Mix the Classic Yassa Marinade through the
sliced onions and leave for around 30 minutes.
3.
Heat up some oil in a large pan and gently fry
the onions over a medium heat until the onions
start to turn a nice golden colour.
4.
Add the dijon mustard and enough chicken
stock just to loosen up the mixture. You are
aiming for something between gravy and fried
onions.
5.
Allow to simmer for 5 minutes.
6.
Meanwhile, bbq or char-grill the chicken thighs
until they have a nice golden colour. Place on an
oven tray and finish cooking in the oven.
7.
To serve, place the onions in a serving dish,
place the Yassa Chicken on top (adding any of
the cooking juices to the onions) and scatter
some fresh chopped parsley over the top.
Peanuts are really popular in West Africa, they are used in
stews, soups and springled over many dishes. I cooked this
recipe for my family recently and they have been begging for
more ever since. The peanuts take the already delicious
marinated chicken to a new level.
1.
2
Mix together all the ingredients for the peanut
coating and set aside.
Cooking Step 1.
3.
BBQ or char-grilled the chicken until 75%
cooked through and remove from the heat.
4.
Coat the chicken with the peanut sauce and
return to the oven or grill to finish cooking. You
are looking for a nice golden colour on the peanut
coating.
Serve with Rice or Couscous and any of the
West African Garnishes.
Serve with rice or cous cous and any of the
garnishes detailed out.
SFD (GB) Ltd Bay 8, Banbury Avenue, Slough Trading Estate, Slough, Berkshire, SL1 4LH
t. 01753 552 488 f. 01753 554 688 e. [email protected] www.sfdistribution.co.uk
1
Yassa
CLASSIC RECIPES
Fried Chicken Yassa in breadcrumbs
Gambian Fried Pork in Breadcrumbs
For the Yassa Chicken:
50 x Chicken Thighs, skinless, boneless (approx. 4kg)
For the Yassa Pork:
5kg x Boneless Pork Collar
600g Yassa Marinade with Ginger (PAS211)
For the Pané Mix:
Plain Flour (FLR025)
Whole Egg (EGG01)
Panko Breadcrumbs (ZZZ033)
For the Pané Mix:
Plain Flour (FLR025)
Whole Egg (EGG01)
Panko Breadcrumbs (ZZZ033)
1.
Using a meat mallet, beat the chicken thighs
lightly until an even thickness is achieved.
1.
Cut the pork collar into 25 even slices.
2.
2
Coat the pork slices in the Yassa Marinade with
Ginger and leave for at least 24 hours, preferably
48 hours.
3
Using the pané ingredients, breadcrumb the
chicken thighs.
3.
Using the pané ingredients, breadcrumb the
Pork Slices.
3.
Heat up some oil in a large pan and fry each
chicken thigh until golden.
4.
Heat up some oil in a large pan and fry the
breadcrumbed pork until crispy. Finish cooking
through in the oven.
4.
Finish cooking the chicken thighs in the oven.
Breadcrumbing and frying meat is a classic, think Veal
Milanese or Wiener Schnitzel. This is the West African
version, arguably the best of the lot!
Serve with rice or couscous and any of the
West African garnishes.
Pork Collar is a great cut for a long marinade and a quick
cook time - the fat marbling keeps the meat nice a juicy.
The ginger marinade works really well with pork.
(120g of marinade per kg of pork)
Serve with Rice or Couscous and any of the
West African Garnishes.
2
Yassa
CLASSIC RECIPES
Classic Yassa Fish with Onions
Gambian Spiced Chicken Burger with
Scotch Bonnet & Red Onion Salsa
With miles of Atlantic coastline, Fish Yassa is as popular as
any other kind of Yassa dish. You can use either marinade
for this dish.
For the Yassa fish;
25 x Fish Fillets (approximately 4.5kg)
(Most fish is suitable but white fish such as hake, pollack, whiting or cod
is great, salmon also works really well.)
(120g of marinade per kg of fish)
For the Yassa Onions;
6kg White Onion, medium sliced
10tbsps Dijon Mustard
1ltr Fish Stock
A little oil for frying
1 x Bunch of chopped Parsley
1.
Mix the Classic Yassa Marinade through the
sliced onions and leave for around 30 minutes.
2.
Marinade the fish fillets in the Classic Yassa
Marinade for around 30-40 minutes before
cooking.
3.
Heat up some oil in a large pan and gently fry
the onions over a medium heat until the onions
start to turn a nice golden colour.
4.
Add the dijon mustard and enough fish
stock just to loosen up the mixture. You are
aiming for something between gravy and fried
onions.
5.
Keep warm.
6.
BBQ or char-grill the fish fillets until cooked
through.
7.
Place the fish fillets on top of the onions, scratter
with chopped parsley and serve.
Serve with rice or couscous and any of the
West African garnishes.
I tried out this recipe recently when helping a customer with
some BBQ ideas. It’s not a classic Yassa recipe by any means,
but wow, one of the tastiest chicken burgers I’ve ever had.
For the Chicken:
50 x Skinless, boneless chicken thighs (approx. 4kg)
For the Salsa:
7 x Red Onions, finely diced
3 x Limes, juiced
4 x Tomatoes, finely diced
2 x Red Chillies, finely diced
1 x Bunch Parsley, chopped
25g Nigella Seeds
75g Scotch Bonnet & Mango Chilli Sauce (SCE172)
For the Yassa Mayonnaise:
625g Mayonnaise
25g Fresh Lime Juice
For the burger:
25 x Brioche Buns, split and grilled on each side (BR185)
25 x Slices Monteray Jack Cheese
500g Rocket
1.
Marinade the chicken thighs in Classic Yassa
Marinade for at least 24 hours, preferably 48 hours.
2
To make the Red Onion Salsa, combine all the
ingredients and mix well.
3.
Mix the Yassa mayo ingredients and set aside.
4.
Char-grill the chicken thighs until cooked through.
5.
To assemble the burger;
• Spread a thin layer of mayonnaise on each
side of the brioche bun.
• Place two char-grilled chicken thighs on the
burger bun.
• Spoon over the red onion salsa
• Lay over the slice of Monteray Jack cheese.
• Add the rocket.
• Add the top section of brioche bun
Serve with the Spiced African Slaw and Sweet
Potato Fries.
3
Yassa
Gambian BBQ Chicken Kebabs
Senegalese Prawn Skewers with Ginger
For the Chicken Skewers:
50 x Skinless, boneless Chicken Thighs (approx. 4kg)
For the Prawn Skewers:
4kg x Raw Shell-On Prawns
These really tasty kebabs can be sized for many diferent
occasions. They are brilliant on a BBQ.
7 x Red Peppers
7 x Yellow Peppers
13 x Red Onions
75 x 15cm Wooden BBQ Skewers (CON1116)
1.
Dice the Chicken Thighs into approx. 1inch
pieces then marinade in Classic Yassa
Marinade for at least 24 hours, preferably 48
hours.
2.
Soak the skewers in water for 2 hours (or best
overnight)
3.
Cut the peppers and onions into 1inch dice.
4.
To make up the kebabs, thread the skewers
with alternating pieces of chicken, onion and
peppers. Set aside until required.
5.
Char-grill the skewers on all sides until nicely
browned. If necessary, finish cooking in the
oven.
Serve 3 skewers per person with lemon & herb
couscous, Yassa Yoghurt Dip and Roasted Sweet
Potato Wedges.
Everyone loves BBQ prawns. the ginger marinade takes
them to a whole new level.
(120g of marinade per kg of prawns)
75 x 15cm Wooden BBQ Skewers (CON1116)
1.
Marinade the prawns in Yassa Marinade with
Ginger for 24 hours.
2
Thread the prawns on skewers and set aside
ready to use.
3.
Char-grill the prawns until cooked through.
Serve with the Mixed Green Salad, Sweet
Potato Fries and Scotch Bonnet and Mango
Yoghurt Dip.
Gambian BBQ Pork Chops
These BBQ Pork Chops are an absolute favourite in my
house. Juicy, mouthwatering pork with that lovely kick from
the scotch bonnet. If you didn’t want to use pork chops, try
using pork collar steaks - they work really well too.
For the BBQ Pork Chops:
25 x Pork Chops (Approx. 5.6kg)
(120g of marinade per kg of pork)
1.
Marinade the pork chops in Yassa Marinade
with Ginger for 24 hours, preferably 48 hours.
2
Char-grill the pork chops until nicely coloured
and finish cooking in the oven.
Serve with Sweet Potato Fries, Red Onion Salsa
and Green Salad.
4
Yassa
SIDE DISHES
Jollof Rice
Jollof Rice, along with Yassa Chicken is another of the
most popular West African dishes. It is your classic one pot
meal and a bit like an African paella. This recipe is not
completely authentic, however you will end up with really
tasty rice that will complement many other West African
dishes.
1.85kg Basmati Rice
7 x White Onions, finely diced
9 x Cloves of Garlic, crushed and finely diced
1 x Scotch Bonnet Chilli
4 x Red Chillies
5g Black Pepper, crushed
2 x Red Bell Peppers
1kg Chopped Tomatoes
750g Fresh Tomatoes, Chopped
3tbsp Tomato Puree
4.7Ltrs Stock, Chicken/Fish or Veg
2tbsp Fish Sauce
Bunch of Fresh Thyme, picked and chopped
Bunch of Flat Leaf Parsley, chopped
Salt
Sunflower Oil
1.
Saute the onions, garlic, chilli, black pepper, red
bell peppers and fresh thyme over a low heat
for around 10 minutes.
2.
Stir in the tomato purée and cook for a further
10 minutes.
3.
Add all the tomatoes and cook for another 10
minutes.
4.
Add the stock, fish sauce and salt. Bring to the
boil and simmer for around 20 minutes.
5.
Stir in the rice, cover and cook gently for around
25-30 minutes. Add more liquid if the rice gets
too dry.
6.
Once the rice is cooked, remove from the heat
and stir in the chopped parsley
Spicy Lemon & Herb Couscous
Couscous is not a traditional West African dish but was
introduced by the North Africans. It works well with many
of the Yassa dishes.
For the couscous:
2kg Couscous
2.5Ltr Vegetable Stock
50g Tomato Purée
5 x Red Onions
1 x Bunch Dill, chopped
1 x Bunch Parsley, finely chopped
1 x Bunch Mint, finely chopped
For the dressing:
150ml Rapeseed Oil (plus extra for frying)
75ml Fresh Lemon Juice
25ml Classic Yassa Marinade (PAS212)
25ml Dijon Mustard
10g Sugar
Salt & Pepper
1.
In a large pan, fry the onions in a small amount
of oil until soft.
2
Add the diced tomatoes, a little salt a pepper
and remove from the heat.
3.
Heat up the vegetable stock and stir through the
tomato purée. Then pour onto the couscous
and cover with cling film. Set aside for 10
minutes.
4.
After 10 minutes, remove the cling film from
the couscous and fluff up with a fork. Then
add the Red Onions and Tomatoes.
5.
To make the dressing, combine the lemon juice
with the Classic Yassa Marinade, the Dijon
Mustard and the sugar. Slowly whisk in the
Rapeseed Oil until the dressing thickens. Adjust
seasoning.
6.
Once the couscous is cool, combine all the
chopped herbs and mix through the dressing.
5
Yassa
SIDE DISHES
Ghanaian Red-Red Stew
Red-red is a Ghanaian stew made from black-eyed beans. It
takes it’s name from the red palm oil that is normally used
to make it. Our version of the recipe omits the palm oil but
still gives you a real hearty bean stew.
2kg Black Eyed Beans (PUL54)
10 x White Onions, finely diced
14 x Cloves Garlic, crushed and finely diced
2 x Scotch Bonnet Chilli
8 x Red Chillies
5g Black Pepper Corns, crushed
2.4kg Chopped Tomatoes
2kg Fresh Tomatoes, diced
5tbsp Tomato Puree
3Ltr Chicken or Vegetable Stock
50ml Rapeseed Oil
1.
2.
3.
4.
5.
6.
In a large pot, boil the Black Eyed Beans in
plenty of water for around 1½ hours until the
beans are soft. Do not add salt at this stage.
Saute the onions, garlic, chilli and black pepper
in the rapeseed oil over a low heat for around
10 minutes.
Stir in the tomato purée and cook for a further
10 minutes.
Add all the tomatoes and cook for another 10
minutes.
Add the black eyed beans and the stock. There
should be plenty of liquid in the pan for the
beans to cook in.
Simmer gently for around 45 minutes until the
beans are very soft and the sauce has thickened.
Yassa Yoghurt Dip
Mixing Yassa Marinade with some yoghurt gives you a
fantastic dip or dressing that can you used for many of
these dishes. Both marinades work really well.
Kelewele
Kelewele (pronouced kay-lay-way-lay) is popular in West
Africa and is typically sold by street vendors. In this recipe
we have used the Yassa ginger marinade, however spices
such as star anise, cloves, nutmeg, cinnamon are also
commonly used.
25-30 x Plantains, ripe but not too soft
12-14tbsp of Yassa Marinade with Ginger
(Use 3-4tbsps per 500g of plantain)
Oil for Frying
200g Unsalted Peanuts, roasted and crushed
1
Cut the plantains into bite-sized cubes and toss
into the Yassa marinade.
2.
In a deep pan, heat up enough oil to shallow fry
the plaintain cubes. The oil should be deep
enough for the plaintains to float.
3.
Once golden brown on both sides, remove and
drain on kitchen paper.
4.
Scatter over the crushed peanuts and serve
immediately.
Scotch Bonnet Yoghurt Dip
Mix some Scotch Bonnet & Mango Sauce with some
yoghurt for a firey, fruity dip. Great with prawns.
1.25kg Greek Style Yoghurt
1.
Mix all the ingredients together. Adjust the
amount of scotch bonnet sauce depending on
how much heat you want.
1.25kg Greek Style Yoghurt
25g Lime Juice
1.
Mix all the ingredients together.
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Yassa
SIDE DISHES
Sweet Potato Fries
Super crunchy with a great flavour, these sweet potato fries
work really well with many of the West African dishes.
3.75kg Sweet Potato Fries (CH011)
1.
Deep fry from frozen for 2½-3 minutes at 175°C
Altenatively; Oven cook for 15-20 minutes at
220°C or Combi Steamer 12-15 mins (220°C,
100% convection).
Sweet Potato Wedges
Sweet potato are widely grown and eaten across West
Africa. Roasted with some Yassa ginger marinade makes a
lovely addition to many of the dishes.
5kg Sweet Potatoes, scrubbed and cut into wedges
Rapeseed Oil
400g Yassa Marinade with Ginger
1.
Spread the sweet potatoes onto large baking
trays in single layers.
2.
Drizzle over some rapeseed oil and toss through
the ginger marinade.
3.
Bake at 200°C for around 35-40 minutes.
4.
Allow to cool slightly before transfering to a
serving dish.
Spiced West African Slaw
Mix some Classic Yassa Marinade with some mayonnaise
and you have a great dressing for coleslaw. We have added
some apples and green peppers to the usual mix of
ingredients.
For the slaw:
1.5kg White Cabbage, shredded
500kg Carrot, shredded
250g Red Onions, thinly sliced
250g Granny Smith Apple, grated
250g Green Peppers, thinly sliced
100g Flat Leaf Parsley, chopped
Sea Salt
For the dressing:
400g Mayonnaise (MAY18)
16g Lime Juice
1.
Mix the cut vegetables togther and season. Set
aside for 5 minutes.
2
For the dressing, mix the mayonnaise with the
Classic Yassa Marinade and the lime juice.
3.
Combine the dressing with the cut vegetables,
add the fresh parsley and mix.
Chilli, Red Onion & Lime Salsa
This salsa is simple but really effective for many of the
Yassa dishes.
7 x Red Onions, finely diced
3 x Limes, juiced
2 x Red Chillies, finely diced
1 x Bunch Parsley, chopped
1.
To make the red onion salsa, combine all the
ingredients. Set aside ready for use.
7

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