Trailblazer Travelz Chasing Flavors Series Featuring Ponty Bistro Harlem - Poulet Yassa Recipe


Ponty Bistro - Poulet Yassa

Food & Drink

Eats: Poisson Yassa from Ponty Bistro in Harlem


We launched our CHASING FLAVORS SERIES - THE ULTIMATE CUISINE EXPERIENCE by highlighting some of the most delightful cuisines from the continent. Our first collaboration in this series is the founder and owner of @pontybistro (Ponty Bistro Harlem) @thechefcisse who is a restauranteur and food personality from Senegal, West Africa.


Chef Cisse, Owner of Ponty Bistro

In this video Chef Cisse took us behind the scenes and demonstrate how to cook Poulet Yassa, a popular traditional dish from both Senegal and The Gambia. You can learn more about Chef Cisse and the recipes along with all the rich flavors in this signature dish which has become a must have dish in most travelers list... As @phil.rosenthal states, “food is the great connector and laughs are the great cement.” We hope you enjoy it as much as we do.


The food here is French, Senegalese and a fusion of both.

dish that gets that African spice is the Poisson Yassa. The recipe is below.


Learn more about Ponty Bistro in Harlem by visiting their website here.


Poisson Yassa Recipe from Ponty Bistro


3 onions, diced

1 green peppers, diced

1 red peppers, diced

2 carrots, diced

2 tablespoons African spice (*)

2 tablespoons pitted green olives

2 tablespoons pearl onions



4 tablespoons white vinegar

5 cloves minced garlic, minced

3 tablespoons French mustard

Juice from 1 lemon

1.25 pound whole fish (Branzino is ideal)

4 TBS olive oil

salt

Pepper


Directions:


Preheat oven to 425


Cut several slits in each side of the fish, then place a pinch of garlic and a pinch of African spice in each slit. Sprinkle a little more garlic and spice on each side as well as salt and pepper.


Heat 2TBS olive oil Over medium high heat (in oven proof pan). Add fish, cook about 2-3 minutes per side and remove from pan.


Add the remaining olive oil to the pan you used to cook the fish.


Lightly sautee the onions, peppers, carrots. After 2 minutes, add the mustard and vinegar.


Place the fish under the vegetables Transfer the whole pan to the preheated oven and cook for 20 minutes


Remove pan from oven and toss in olives, pearl onions and the lemon juice. Serve along with rice.


* You can find this spice in African markets, but essentially it's made of chili pepper, cayenne pepper, black pepper and toasted coriander. You can use these dried or buy the seeds and crush them with a mortar and pestle. At Ponty Bistro they also add fresh parsley to their spice mix.


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