I was intrigued...although the flavors were good, (lacked acid) the recipe was not. I followed it to the letter even though my instincts questions the order of things. Way too much sauce for the amount of chicken and everything mashed up together, no definition in vegetables. Next time I would make the sauce separately and partially reduce then add the chicken and vegetables. Probably wouldn't make it again. Sorry.Read More
It is quite amazing the way that the monks of the Keur Moussa monastery in the Western African country of Senegal managed to inspire a Senegal-raised, New York City-based chef, author, restaurateur, social entrepreneur & culinary ambassador to plagiarize a recipe from the New York times.
The NYT recipe is, incidentally, quite excellent.Read More
@ anonymous: if you read the description carefully, you would realize that 1) Senegal is, in fact, in western Africa; 2) the description doesn't state that the monastery created the dish. It is a dish they make bcoz it is a dish from Senegal. Furthermore, it appears to be a version of the chef there.Read More
The best recipe I've made all year!! LovedRead More