Cooking Around the World: Gabon

Though we are launching into a new school year this week, and dinners might get more hectic as we begin the homework juggling act, tonight we are celebrating the beginning of 3rd and 5th grades with some tabletop travel to the African nation of Gabon.

Gabon Mustard Chicken

chicken pieces

1/2 C mustard (I used a combination of organic yellow mustard and Kona honey mustard)

1 onion, peeled and diced

1 leek, trimmed and sliced
1 T garlic, minced
juice from 2 lemons

lemon zest

Quickly sear the sides of the chicken. Add the onions, leek, garlic, and juice from 1 lemon. Cook till the onions are slightly translucent. Add the mustard, remaining lemon juice, and cover the pot to trap the steam. Cook on very low heat for about an hour until the chicken is cooked through. Traditionally, they serve this over a bed of rice; I served it over whole wheat couscous.

Chakery

This is a dessert that seems to be traditional in several different African nations: fermented milk, couscous, vanilla, and nutmeg.

2 C whole wheat couscous

2 T organic granulated sugar
1 T vanilla
1 t nutmeg

1/2 C plain yogurt

1 T milk

We're headed to Gambia next...still in Africa.

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