Seasoned chicken with plantains & cassava with Attiéké sauce
1) Wash chicken under water.
2) Clean it with lime or lemon juice and vinegar (anything acidic).
3) Brown the chicken in a pot with either corn or vegetable oil.
4) Once the chicken is brown, add a half cup of water to the pan and let the chicken boil.
5) Add seasoning when chicken is browned:
• 1 tsp. Goya Adobo
• 1 tsp. Ginger Garlic Pimento • 1 tsp. Garlic & Herb Salt
• 1 tsp. Adobo with Sazon
• 1 tsp. Maxi bouillon Piment
6) Add 1⁄2 cup of water and cover to let the chicken boil more.
7) Cut up two small white onions and add them to the pot.
8) Keep chicken boiling and stirring the pot for about 20 minutes, until the sauce is thick.
1) Cut up 3 to 4 small plantains.
2) Heat up oil in a pan.
3) Submerge plantains in hot oil.
4) Keep frying in oil until plantains are golden-brown and flip them for about two minutes on each side.
5) Scoop the plantains out of the pan and place them on some paper towel to dry and cool.
Cassava with Attiéké sauce
1) Put cassava in a pan on medium heat.
2) Mix together in a small bowl:
• 2 tsp. Vinegar
• 1 tsp. Oil
• Pinch of garlic powder
• 2 pinches of Adobo all-purpose seasoning
3) Cut up half of a small tomato, half of a cucumber and half of a small white onion and add to the mix.
4) After five minutes, add water to the pan and cover the pan for five minutes.
5) Break down the cassava into small, rice-like pieces with your hands.
6) Pour mix over cassava to finish.
Aminata Sanogo is a junior studying international relations at Syracuse University.