Today in a Dish-Pig exclusive, Gal Dente (our new favourite food-styling duo) get creative with popular West-African dishes: think fish yassa, jollof rice and even an African-inspired panna cotta. Taking their cues from the colour, flavour and print-on-print perfection that is West Africa, Gal Dente prove just how good these ingredients look (and taste!) together. The below recipes can be enjoyed individually, or ultimately, with the Fela turned up in a giant West-African feast with friends. Chale wote!
Yassa is a type of stew enjoyed across many parts of Western Africa, and most commonly in French speaking Africa. Usually eaten with chicken (poulet yassa) or fish (poisson yassa), the dish originated from Senegal and has become one of the country’s all time favorite recipes. The key to a good yassa is in the rich onion stew, usually prepared with a little lemon, minimal spices and some mustard. Gal Dente have prepared this version for Dish-Pig using ocean leather jacket. Being a firm and subtly flavoured fish, it’s the perfect companion when mopped up with jollof rice!
Preparation time – 20 minutes
Cooking time – 40 minutes
1 tbs of butter for frying
6 large brown onions, sliced
2 cloves garlic, crushed
2 tbs ginger, chopped
1/2 tsp ground pimento
2 tbs seeded mustard
1 tbs lemon juice
1 tbs cumin seeds
½ cup peanuts, skins removed
2 whole medium sized ocean leather jacket trunks
Salt to season
Lemon wedges to serve
Pre-heat oven to 180 degrees.
In a large frypan place butter, onions, garlic and ginger, cook on a low to medium heat for 10-20 minutes until caramelised.
Remove from pan and place in bowl, then add pimento, 2 tbs seeded mustard, cumin seeds peanuts and lemon, and season with a good pinch of salt.
Grease a large baking dish with olive oil and place ¾ of the onion mixture on the bottom, then add the fish followed by the remaining onion mixture.
Lightly cover dish with foil and place in the oven. Cook for 30-35 minutes or until the fish is cooked through, but still tender.
After 30-35 minutes, remove the foil and cook for a final 5 minutes, allowing the fish to brown slightly.
Serve with Jollof rice or green vegetables.
RECIPES by JESSICA JOHNSON, Gal Dente
STYLING by Gal Dente
West African wax printed garments and table cloth by YEVU Clothing
Tortoiseshell Wishbone Bangles and Dessert Bowl by DINOSAUR DESIGNS
Ceramic Dessert Spoons by ANDREA GUNADI