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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Friday
Oct292010

Something beginning with Y

DateFriday, October 29, 2010 at 9:54PM

YASSA  A Sengalese dish consisting of pieces of grilled (broiled) mutton, chicken or fish (originally monkey), which have been marinated in lime juice and highly seasoned condiments. It is served with rice or millet, and the marinade is used as a sauce.

RECIPE

chicken yassa

The day before the meal (or at least 2 hours in advance) cut up a chicken into 4 or 6 pieces; marinate them in the juice of 3 limes with half a chilli pepper, finely chopped, 1 tablespoon groundnut (peanut) oil, 3 large onions (sliced), salt and pepper. Remove the chicken pieces and grill them, preferably over hot embers, browning them well all over. Remove the onions from the marinade and brown them with a little oil in a saute pan, then moisten with the marinade and 2 tablespoons water. Add the chicken pieces, cover the pan and simmer for about 25 minutes. Serve the chicken very hot coated with the sauce, in the centre of a ring of rice a la creole.

Larousse Gastronomique. (2001). English ed. London: Hamlyn.

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