Best 2 Senegalese Onions Recipes
**Senegalese Onions: A Culinary Journey into Bold Flavors and Vibrant Colors**
Senegalese onions, a culinary delight originating from the vibrant West African nation of Senegal, embark on a tantalizing journey of bold flavors, vibrant colors, and aromatic spices. These remarkable onions, renowned for their unique sweetness and succulent texture, form the cornerstone of many traditional Senegalese dishes, adding a layer of complexity and depth that captivates the senses.
**Senegalese Onion Recipes: A Symphony of Culinary Delights**
1. **Classic Senegalese Onion Sauce:**
Savor the essence of Senegalese cuisine with this classic onion sauce. Marinated in a blend of zesty lemon juice, aromatic garlic, and a hint of tangy vinegar, these onions transform into a delectable condiment, perfect for accompanying grilled meats, fish, or as a vibrant topping for salads.
2. **Senegalese Onion Pie:**
Indulge in the flaky goodness of a Senegalese onion pie. Layers of thinly sliced onions, delicately caramelized and seasoned with a medley of herbs and spices, are encased in a golden-brown crust. Each slice reveals a harmonious blend of flavors and textures, making it an irresistible appetizer or main course.
3. **Senegalese Onion Jam:**
Experience the sweet and savory symphony of Senegalese onion jam. Slowly simmered with a touch of honey, balsamic vinegar, and a hint of chili peppers, these onions transform into a luscious spread. Its versatility shines as a glaze for roasted vegetables, a delightful accompaniment to cheese platters, or as a unique ingredient in your favorite sandwiches.
4. **Senegalese Onion Bhaji:**
Delight in the crispy crunch of Senegalese onion bhaji. Tender onion slices coated in a flavorful batter, infused with aromatic spices, are deep-fried until golden brown. These addictive fritters are perfect for snacking or as a side dish, adding a touch of crispy delight to your culinary adventures.
5. **Senegalese Onion Soup:**
Savor the warmth and comfort of Senegalese onion soup. Simmered with a generous amount of caramelized onions, enriched with a savory broth, and seasoned with a touch of herbs and spices, this soul-satisfying soup is a culinary embrace on a chilly day.
SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)
Outrageously delicious recipe from Milk Street TV, lightly adapted for ingredients more readily available in the U.S. (habanero chiles rather than Scotch bonnets, for example). You definitely want to serve this over some sort of grain (rice, couscous, etc.) to catch all the fabulous sauce!
Provided by lecole54
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together 3 tablespoons of oil, the lime zest, habanero, 1 tablespoon salt and 1 teaspoon pepper. Transfer 2 teaspoons of the mixture to a small bowl and set aside. To the remaining oil-zest mixture, whisk in the lime juice, bouillon and ¼ cup water. Add the chicken and onions and toss. Cover and let marinate at room temperature for 1 hour or refrigerate up to 2 hours, stirring once.
- Remove the chicken from the marinade and pat dry with paper towels. Set a colander over a large bowl and strain the onions, reserving both the marinade and the onions.
- In a large Dutch oven over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chicken, skin side down, and cook until well browned, about 4 minutes. Transfer to a plate and pour off and discard all but 1 tablespoon of the fat. Set the pot over medium heat and stir in the onions and ¼ cup water, scraping up any browned bits. Cover and cook, stirring frequently, until the onions are softened and lightly browned, 15 to 20 minutes.
- Stir the reserved marinade into the onions. Return the chicken, skin side up, to the pot, nestling the pieces in the sauce, then pour in any accumulated juices. Reduce to medium-low, cover and cook, stirring occasionally, until a skewer inserted in the thickest part of the meat meets no resistance, about 25 minutes.
- Using a slotted spoon, transfer the chicken to a serving platter or shallow bowl. Off heat, stir the reserved oil-zest mixture into the onions, then taste and season with salt and pepper. Spoon the onions and sauce around the chicken and sprinkle with chives.
- Tip: Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.
SENEGALESE ONIONS
A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal. Furthermore, I've only eaten Senegalese food half a dozen times. At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions. It was such a perfect complement to grilled chicken, roasted lamb, etc. We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them. In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets). This recipe is my to-date best attempt (as of 2/9/18). This is a non-spicy option - as I generally cook for a range of lovable but wimpy people.
Provided by Caromcg
Categories Vegetable
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a sauce pan.
- Bring to a low boil.
- Stir, making sure that onions on the bottom do not over-cook or stick.
- Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
- Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
- Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
- Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
- Store the sauce/relish in the fridge; it last for several weeks.
Nutrition Facts : Calories 288.7, Fat 28, SaturatedFat 3.6, Sodium 329.2, Carbohydrate 9.7, Fiber 2, Sugar 3.8, Protein 1.7
Tips:
- Pick the right onions: Choose small to medium-sized onions as they have a higher proportion of flesh to skin compared to larger ones. Red, white, or yellow onions can be used.
- Slice the onions properly: Cut the onions into thin, uniform slices for even cooking and caramelization. A sharp knife or a mandoline slicer is recommended.
- Use a heavy-bottomed pot or pan: This will help distribute heat evenly and prevent the onions from sticking. A cast-iron skillet or aDutch oven works well.
- Cook the onions over medium-low heat: Be patient and cook the onions slowly over medium-low heat to allow them to caramelize properly. High heat can burn the onions and prevent them from caramelizing.
- Stir the onions regularly: Stir the onions occasionally to ensure even cooking and prevent them from sticking to the pot or pan.
- Add a little liquid: Adding a small amount of liquid, such as water, broth, or wine, can help prevent the onions from sticking and burning. It also helps create steam which aids in the caramelization process.
- Season the onions: Salt, pepper, and other herbs and spices can be added to taste. Experiment with different seasonings to create your own unique Senegalese onions.
Conclusion:
Senegalese onions are a versatile and flavorful dish that can be enjoyed as a side dish, condiment, or ingredient in various recipes. With the right technique and a bit of patience, you can easily make this delectable dish at home. Serve Senegalese onions over rice, grilled meats, or fish, or use them as a topping for tacos, sandwiches, or salads. Experiment with different flavor combinations and enjoy the sweet, tangy, and slightly spicy taste of Senegalese onions.
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