Credit to @joshcarpdining 🐓 Guinea Fowl / Yassa Sauce / Carrots in Orange
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I recently discovered Senegalese Yassa. It is more or less Caramelised Onions, Lemon Juice, Dijon mustard, stock, and a huge hit of Scotch Bonnet flavour – simply leave one whole Scotch bonnet to simmer away in the middle of the stew.
The flavour is unreal though! (I almost killed myself by eating some of the Scotch bonnet – wow was this specific Bonnet hot 😆).
😳🤯
I bastardised authentic yassa (forgive me!) by glazing this incredible Guinea Fowl from @dringsgreenwich in the sauce, and by taking the sauce to this silky consistency. It blew my mind a little bit, I’ve never quite experienced a flavour like it. Thank you Senegal!
🙌🏻
Ps… Guinea Fowl tastes the way you want chicken to taste. The skin and fat flavour is just amped right up. Yummm!
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