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Chicken Yassa-Gambia style
2kg Chicken
400 Grs shredded onion
150 Grs butter
4 big peppers or chilli (shredded)
2 bay leaves, crushed pepper corn
1 lemon
4 cl chicken stock/water
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Kebbeh Kunda Benachin
1 bonga fish
6 white fish
2-4 onion
pepper, black and red
1 big Jumbo cube (bullion)
1/4 cup tomato paste
4 cups small grain rice
1 1/2 cup oil
pumpkin
tomatoes
bitter tomato
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Food and
reastaurants
The basis vegetable ingredients of many Gambian dishes are
onions, sweet and bitter tomatoes, sweet potatoes, aubergine
(Egg Plant), okra, spinach, green bananas and many other vegetables
that are in season. Potatoes or rice are base of the meal.
Gambian dishes are spiced up by mixture of chilli peppers
and finely ground black pepper. Ground nut oil and the reddy
orange palm oil are used extensively.
Meat is used, like chicken, cow beef, goat (sheep), and some pork but as 90% of Gambians are Muslim, pork is less available.
Julbrew,
the very own Gambian beer; tastes good and refreshing! |
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Fresh fish is plentiful around the Atlantic coast, but dried and smoked fish is also everywhere, during their season the prawns are large and wonderfully flavoured and freshly caught each day. Oysters also make ingredient of the gambian dishes, mostly near by the river.
Fruits
are seasonable; oranges, mangoes, bananas, pawpaw and coconuts.
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Restaurants
We ate mostly near the hotel areas or the beach restaurants,
food was good but a little mild for our tastes, as we
appreciate spicy Indian and Chinese cuisine. Still, food in
Finland is also mild and a lot similar to Gambian thinking,
potatoes and meat make the basics of the dish. Fish was always
available, so we were satisfied customers, as we don't eat
kept meat. Below are some pictures of our adventures in the
different gambian restaurants, and a video with the
ententainment by
Kene - Amina - Tapha  and Indian Taste
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where we visited repeatedly.
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Gambia info 