Pastel de papas
Chicken yassa (Gambia style)
- 8 MEDIUM SIZE POTATOES, peeled and cooked
- 2 TBSP BUTTER
- 2 EGGS
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 250 GRAM MINCED BEEF
- 2 TOMATOES, cubed
- 2 TBSP TOMATO PUREE
- 50 GRAM CHEESE, grated
- HANDFUL PARSLEY, cut
Puree the potatoes with the butter and the eggs. Stir fry the onion with the garlic 5 minutes. Add the minced beef and stir fry 10 minutes more. Add the tomatoes, tomato puree, cheese and parsley. Put half of the potato puree in a greased baking pan. Cover with the minced beef mixture and finish off with the other half of the potato puree. Bake the dish half an hour at 180 degrees Celsius.
Stir fry the onions and peppers 5 minutes; add the chicken and stir fry 5 minutes more. Cut the lemon in halves, slice one half and press the juice out of the other. Add the lemon juice to the chicken, as well as the chicken stock, the bay leaves and pepper and salt to taste. Bring this to the boil and simmer for 15 minutes. Decorate with tomato and lemon slices.
Click for a recipe of yassa chicken from Senegal.
Gambia in 1965 became independent of Great Britain, on the 18th of February and on 24 April 1971, the Republic was declared. The Gambia has also been occupied by Portugal, all mainly because of slave trade. Click on culinary calendar for more links between cooking and historical events.
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