Guinea Hen Yassa with Plantains

Ingredients

For the Guinea Hen Yassa

• 2 lbs of guinea hen thighs and drums
• 6 large onions, cut into ½-inch slices
• 2 jars pitted Italian olives, drained
• 3 tablespoons of mustard
• Juice of 1 large lime
• 5 cloves fresh garlic, peeled
• 1 lb fresh ginger roots
• ½ cup of salt
• 1 cup all-purpose seasoning
• 1 bunch green onions
• 1 bunch parsley
• 2 bouillon cubes
• ¼ cup of my FUFU n’ Sauce curry
• 2 tablespoons of vegetable oil
• Water

For the Fried Plantains

• 6 ripe plantains
• ½ cup vegetable oil
• Salt

Instructions

1. 1
   To Make the Guinea Hen Yassa:
   Preheat the oven to 400 degrees.
2. 2
   Blend, garlic, ginger, parsley, bouillon cubes, FUFU n’ Sauce curry, green onion, all-purpose seasoning, half of an onion, and ½ cup of water in a blender until a smooth paste.
3. 3
   Next, cover the guinea hen parts thoroughly with paste and allow to marinate for 10-15 minutes.
4. 4
   Once marinated, place guinea hen in a large pot and bring to boil over medium to high heat.
5. 5
   Boil for 15 minutes. Then, transfer hen to a baking sheet in a single layer and place in the hot oven till the skin gets crispy.
6. 6
   Put another non-stick skillet over medium heat. Add 2 tablespoons cooking oil. When hot, add sliced onion.
7. 7
   Stir continuously until onion begins to soften, about 15-20 minutes. Then, add mustard and olives.
8. 8
   Let it simmer for 2-3 minutes and add lime juice.
9. 9
   Mix well and then add the cooked guinea hen with the onions.
10. 10
    Serve hot on a platter with fried plantains.
11. 11
    To Make the Fried Plantains:
    Peel and cut plantain into ½-inch thick slices. Set them aside on a small baking sheet.
12. 12
    Heat oil in a deep saucepan over high heat.
13. 13
    When hot, add the plantain slices in small batches. Fry the plantains until golden brown and slightly crisp, about 3 minutes on each side.
14. 14
    Set the fried plantains on a paper towel-lined plate to soak up any excess oil. Season the plantains with salt while hot.