While in Senegal, I ate everything. My favorite dish was Yassa Poulet, a simple chicken dish that was made with lots of onion and lemon/vinegar. Someone in Senegal once told me that it actually has Portuguese origins, but a cursory google search does not confirm this.
I used this recipe from congocookbook.com, and I should have looked at others before proceeding, because the amount of vinegar in this recipe was a bit nasty. I can tell that without this issue the dish would have been delicious, so I've already swapped out the 1/2 c apple cider vinegar for 1/2 c vegetable broth. Trust me, the lemon juice will be enough--and most of the other yassa recipes I've since found on the internet don't call for vinegar at all. And also... I don't care how many recipes call for Maggi. It's just never going to happen.
(adapted from congocookbook.com)
3 c cooked chickpeas (or start with 1-1.5 c dried)
4 onions, chopped
1 small cabbage, cut into chunks
3-4 carrots, sliced
2 habanero (or other very spicy) chilies
3/8 c peanut or other vegetable oil
1/2 c lemon juice
1/2 c vegetable stock
1-2 bay leaves
4 cloves minced garlic
2 TB Dijon mustard
2 TB tamari
cayenne pepper or red pepper, black pepper, salt (to taste)
Instructions1. Combine chickpeas, onions, cabbage, carrots, and chilies in a large baking dish. Combine remaining ingredients separately and then pour over the vegetables. Toss gently to mix.
2. Cover dish and allow to sit for 4+ hours.
3. Bake first covered, then uncovered at a low temperature until vegetables are very tender and liquid has mostly evaporated. OR simmer partially covered in a skillet until same results are achieved.
4. Serve with rice or couscous/millet.