My Global Food Challenge

Guinea (2)

Poulet Yassa de Guinée (Guinea)

“This is a traditional Guinean (from Guinea-Conakry) recipe for a classic stew of chicken in a lemon juice, chili and onion base.”

Yield: 6 Servings


1.8kg chicken cut into serving pieces
juice of 6 lemons
2 garlic cloves, minced
6 onions, sliced into rounds
2 hot chillies
6 tbsp oil
1 bayleaf
salt and freshly-ground black pepper, to taste


Mix together the lemon juice, onions, garlic and 3 tbsp oil in a bowl. Beat to combine then add the chicken pieces and toss to coat. Cover and set aside to marinate in the refrigerator for at least 3 hours. Remember to turn the chicken pieces occasionally so that they marinate evenly.

Once done, remove the chicken pieces and either grill or barbecue until lightly browned on all sides. Drain the onions and garlic and reserve the liquid. In a flame-proof casserole heat the remaining oil. Add the onions and garlic and fry for 4 minutes, or until soft.

Add the chicken pieces, bayleaf, chilies and season to taste. Bring to a simmer and cook for about 80 minutes or until the chicken pieces are tender. Now add the reserved liquid and bring just to a boil. Serve hot on a bed of rice.

Link to My Post on Guinea:

Cuisine: Guinean

Main Ingredient: Chicken

Wolof Rice (Guinea)

Yield:  6 Servings


2 pounds sirloin steak or tenderized beef, cut in 12 pieces
4½ cups water
2 teaspoons salt
½ cup peanut oil
2 large tomatoes, chopped
1 large onion, chopped
2 tablespoons tomato paste
1½ – 3 teaspoons crushed red pepper
1 cup rice


Simmer steak in ½ cup of water to which 1 teaspoon salt has been added, until water is evaporated. Brown steak in ¼ cup hot oil. Set aside and keep warm.

Combine in saucepan 1 tomato, ½ of the chopped onion, 1 tablespoon tomato paste, crushed red pepper, remaining oil, and 2 cups of water. Simmer until water is almost evaporated.

Add browned meat to tomato mixture and simmer gently until mixture is thick and all water evaporated. Cook rice in remaining water, to which 1 teaspoon of salt has been added, for 15 minutes.

Add the remaining onion and tomato and remaining tomato paste to the rice. Cover saucepan and simmer for 20 minutes.

Link to My Post on Guinea:

Cuisine: Guinean

Main Ingredient: Rice

Guinea on map of Africa

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