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Gambian Sauce Marinay - A Rich and Flavorful Dish for Special Occasions
Hello and welcome back to my channel! Today, I’m cooking Sauce Marinay, a delicious Gambian dish that’s perfect for special occasions. This dish is full of rich, bold flavors and is traditionally served with freshly baked baguettes, making it a perfect choice for family gatherings or celebrations. If you’re looking for a recipe that’s flavorful and unique, this Sauce Marinay is a must-try.
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Ingredients:
300ml oil for frying
Potatoes 4 or ( 600g)
For Seasoning the Chicken:
4 Chicken Legs ( about 1.5 kg)
2 Tbsp Vinegar
3 Tbsp English Mustard
1 Tbsp Black Pepper
1 Jumbo Cube
1 Tsp Chili Powder
1/2 Tsp Salt
4 potatoes ( about 600g)
For Seasoning the Onions:
5 Onions (sliced in ring form)
2 Tbsp Vinegar
2 Tbsp English Mustard
2 Tsp Black Pepper
For the Salad:
1 Tsp Vinegar
1 Tbsp Olive Oil
1/2 Tsp Black Pepper
1/4 Tsp Jumbo Cube (or salt)
1 Pack of Lettuce
2 Tomatoes (sliced)
1 whole Cucumber (sliced)
3 Boiled Eggs (sliced)
Directions:
1. Season and Marinate the Chicken:
In a large bowl, combine the vinegar, English mustard, black pepper, jumbo cube, chili powder, and salt. Stir to create a marinade.
Rub the marinade all over the chicken legs, making sure they are evenly coated. Let the chicken marinate for at least 30 minutes to absorb all the flavors.
2. Season & marinate Onions
Slice the onions into rings and transfer in a large bowl. Combine the vinegar, English mustard, black pepper, jumbo cube, and salt. Stir to create a marinade. Marinade the onions and leave to marinate for at least 30 minutes.
3. Prepare the potatoes:
Peel, wash and slice the potatoes into fries size,
Heat up about 300ml of vegetable oil in a large frying pan over medium heat. Once hot fry the potato chips until golden brown, remove from oil and set aside.
4. Cook the Chicken:
In the same oil add the marinated chicken legs.
fry the chicken until it is golden brown on the outside turning occasionally. This should take about 10 - 15 minutes. Set the chicken aside.
5. The main sauce:
Using the same oil that we fried the chicken in, add the marinated onions sauté until they become soft and translucent.
6. Add in the fried chicken to the sautéed onions and add about 150ml water. Mix thoroughly and cook for about 25-30 minutes on medium heat. Stir the chicken onion sauce occasionally to prevent it sticking to the bottom of the pan
7.Assemble the Salad:
In a small bowl, mix 1 teaspoon of vinegar, 1 tablespoon of olive oil, black pepper, and a pinch of jumbo cube. This will be your salad dressing.
In a large salad bowl, toss the lettuce with the dressing. Add the sliced tomatoes, cucumber, and boiled eggs on top for a fresh and colorful side.
8.Serve and Enjoy:
Serve the chicken legs with a generous portion of the rich, flavorful onion sauce poured over them.
Pair the dish with the fresh salad on the side, and traditionally, Gambian Sauce Marinay is eaten with a crusty baguette to soak up all the delicious flavors of the sauce.
Tips for Cooking:
Let the chicken marinate longer (up to 2 hours) for deeper flavor.
For an extra kick, you can increase the chili or add some fresh chopped peppers to the onion sauce.
The baguette is key to enjoying this dish, as it helps absorb the rich onion sauce.
This Gambian Sauce Marinay is perfect for special occasions or when you want to impress your guests with something unique and full of flavor. The combination of well-seasoned chicken, caramelized onion sauce, and a fresh salad creates a balanced and satisfying meal. I hope you enjoy cooking and sharing this dish!
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