Description
This is a quick, easy Sauce Yassa based on the classic Senegalese/Gambian family favourite Yassa. The base is made using onions, mustard and vinegar with added vegetables and seasoning.
Ingredients
Units
Scale
- 240ml Rapeseed oil
- 6 medium onions cut into strips
- 3 Scotch Bonnet (one mince & the two cooked in as whole) (Optional)
- 5 Garlic cloves
- 2 Bay leaves
- 1 teaspoon of black pepper
- half a teaspoon of white pepper
- 1 teaspoon of salt
- 2 teaspoons of knorr (Aromat) or jumbo, Maggi
- 2 tablespoons of Dijon mustard
- 30 ml of vinegar ( 1/8 cup)
- 600ml of water
- 6 baby potatoes cut in halves
- 4 carrots dice into small cubes ( to cut brunoise)
- Half a yellow sweet pepper dice into small cubes
- Half a red sweet pepper dice into small cubes
- Half a green sweet pepper dice into small cubes.
Instructions
- Heat the oil in a medium saucepan over medium heat. When the oil is hot add the onions and saute until it is translucent, now add the garlic, chill and continue to saute until it begins to caramelise.
- Now add the black pepper, white pepper and bay leaves, and continue to stir. Now add the Dijon mustard, vinegar, and water. Add the knorr and salt, stir and taste.
- Add the remaining vegetables ( Diced sweet pepper, Baby potatoes and scotch bonnet) into the pot, cover and leave to simmer for about 30 minutes on medium to low heat.
- Continue to stir the sauce intermittently to gently scrape any caramelised sauce at the bottom of the pan. Continue to cook the vegetables until the potatoes are cooked and you have a creamy sauce.
- When the potatoes are fully cooked, most of the water has evaporated and the oil is floating on top of the sauce, the sauce is ready. Serve with freshly steamed Jasmin rice.
Notes
You can boil the baby potatoes separately and then add them to the sauce at the end, 10 minutes before your sauce is done.
- Prep Time: 10
- Cook Time: 1 hour
- Category: Main meal
- Method: Saute & Reduction
- Cuisine: African (Senegalese / Gambian