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Recipies from Missionaries
Country of
Origin: Cameroon, West Africa
This is an authentic Cameroon recipe taken from the Wycliffe
cookbook and served at the Wycliffe - African Orientation Course
in Cameroon, West Africa. Presented by Kevin and Lynn Baker,
and son David. |
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YASA
Main dish (Poultry)
Fry until crispy, then remove from skillet:
1/2 cup hot oil (120 ml)
1 large whole chicken, cut in pieces
Combine separately and cook 10 minutes:
2 large chicken bouillon cubes or 2 tablespoons of bouillon
concentrate (15 ml)
2 medium onions, grated
2 large onions, sliced thinly
4 heaping teaspoons mustard (25 ml)
juice of 2 large lemons
2 cloves garlic, crushed
salt and pepper, to taste
Add:
cooked chicken pieces
1 chicken bouillon cube, crushed (add more if needed)
water to make plenty of sauce
salt and pepper, to taste
Simmer 1-1 1/2 hours. Serve over hot rice and hot sauce and
spinach greens on side. |
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