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Yétissé de Poulet (Chicken Yétissé)

Yétissé de Poulet (Chicken Yétissé) is a traditional Guinean recipe for a classic stew of chicken, aubergines (eggplants), carrots, okra and cassava in a tomato and oil base flavoured with garlic, ginger and chillies. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Chicken Yétissé (Yétissé de Poulet).

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesVegetable RecipesGuinea Recipes



A yétissé is a classic Guinean stew that can be prepared with fish or meat, or, as here, with chicken. This is sometimes called the National dish of Guinea and the dish is shared in common with neighbouring Senegal.
Ingredients: 1 oven-ready chicken, jointed and cut into serving pieces
1 aubergine (eggplant), washed and halved lengthways
6 tomatoes, chopped
5 onions, peeled and sliced
2 carrots, scraped
500g okra
1 piece of cassava, peeled and chopped
1 garlic clove, finely chopped
2cm length of fresh ginger, grated
1 hot chilli, very finely chopped
250ml oil
1 cube of Maggi shrimp (or fish stock)

Method:

Heat the oil in a large flame-proof casserole. Add the onion rings and the aubergine halves. Fry gently until the flesh of the aubergine is tender then add the garlic, ginger and chilli.

In the meantime, add a little oil to a frying pan. Use this to brown the chicken pieces on all sides then remove from the pan and set aside to keep warm.

Remove the aubergine from the casserole (stir in 150ml of water in its place). Allow to cool until it can be handled then scoop out and mash the flesh. Add the Maggi shrimp, tomatoes, aubergine pulp, cassava and whole carrots along with the chicken pieces. Stir to combine and season with salt. Cover the pan and simmer gently for 60 minutes.

In the meantime, trim the okra. Bring a pan of water to a boil, add the okra and boil for 5 minutes, until soft. Drain them and mash in a bowl.

Boil enough rice for your guests. When the rice is cooked mix it with the mashed okra. Arrange the rice on a large serving dish. Set the chicken pieces in the centre and pour over the tomato sauce.

Serve hot.