Oh man, it’s been over four years since we did our Guinea Unit and I’m now sitting down to write this post and I realized I don’t remember much of what we did, so I’m rewatching the Geography Now video and reminding myself of what we did for this geography lesson as part of that giant Africa Unit because it’s been so long ago. Thankfully when I first looked for my recipes, I saved some information to help me write this post.
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Guinea unit resources
I went to find out what the chicken dish I made was called as I was pulling up the pictures and discovered I had saved several websites back then. Go me! So here’s what I saved:
- 23 Facts about Guinea– why do these sites always have an odd number?
- Guinea Facts– not a lot of pictures
- 8 Interesting facts about Guinea– I am not finding a lot of facts about Guinea, which is probably why I wasn’t remembering much about the country
Okay, I had three sites saved. This also explains why I was having a hard time finding good pictures of the country. It’s also not particularly visited. It doesn’t have a lot of roads. Most cars in Guinea are over 20 years old.
It’s in the top 10 least-visited countries.
As I literally just found out as I’m rewatching the Geography Now video:
It’s so short. Like seriously, it’s only 10 minutes long. This is before we got into the 40 minute long videos. It’s so crazy weird to think about how short it is.
This image is actually one of their major landmarks and is known as a profile of a woman.
Guinea recipe: Poulet Yassa
I’ll admit, I think when I made the Poulet Yassa, I did not add as much onion as the original recipe called for. I wish I had written this sooner, because I just don’t remember the recipe.
- 4 chicken breasts cut into bite-sized pieces
- 6 large lemons juiced
- 6 large onions sliced
- 5 cloves garlic minced
- 4 cups broth
- 1 bay leaf
- 3 tablespoons oil
- 1 chili pepper seeded and chopped
- 3 tablespoons chicken bouillon
- salt and pepper to taste
Okay, let’s talk what I think happened when I made this recipe
- The original recipe said to use peanut oil. Okay, so I didn’t buy a bottle of peanut oil at that time. Now I probably would. I’ve learned enough to know the specific type of oil makes a difference. I also didn’t slice the onion. I chopped it. Why did I chop the onion? It would have been easier to slice the onion. Okay, but so stick all that together and put it together in a bag and let it marinate for at least 4 hours.
- Now pull out the chicken, and heat up a pan of oil. Fry the chicken. I think it would have been better if I’d used the chicken drumstick instead of the chicken breast I did, but that’s not what I did. So, fry that up. Once it’s cooked, take it out.
- Then put the onions in and fry up the onions. Once the onions have caramelized, add in the broth. Turn down the temperature and let it simmer for 30 minutes.
- After it has simmered for 30 minutes and cooked down, add the chicken back in, and let it cook for a few minutes.
- Serve over white rice.
This didn’t particularly impress us, but Jeff’s not a fan of citrus with meat, and I think it might have done better if I’d cooked it with the bone-in chicken and had the peanut oil. Looking at my dish, I’m also not seeing the chili pepper. I don’t know. It’s odd.
Poulet Yassa
This chicken recipe is delicious and a fun change of pace.
Ingredients
- 4 chicken breasts cut into bite sized pieces
- 6 large lemons juiced
- 6 large onions sliced
- 4 cloves garlic minced
- 4 cups broth
- 1 bay leaf
- 3 tablespoons oil
- 1 chili pepper seeded and finely chopped
- 3 tablespoons chicken bouillon
- salt and pepper to taste
Instructions
- Mix together the oil, chili pepper, lemon juice, sliced onion, salt, pepper, bay leaf, garlic, and bouillon. Place the chicken inside and store for at least 4 hours to overnight in the refrigerator.
- Heat a skillet with oil to fry the chicken. Set the chicken aside and add the onions. Cook until carmelized.
- Add the broth, and stir to loosen any bits from the pan. Reduce the heat and allow to simmer for 30 minutes. After 30 minutes, add the fried chicken back to the pan and let it simmer for a few minutes, then turn off the heat.
- Serve with warm white rice.
Guinea Notebooking Pages
We filled out our Africa notebooking pages
Okay, let me see what I wrote down in my fun facts:
- The word Guinea is probably from the Berber language for black people
- It has an extinct volcano
- Tapalapa bread- I should see if I can find a recipe for that, now that I’m better at making bread
- In the top 10 least-visited countries
Well, that’s our Guinea Unit. It was very simple and to the point. Rewatching the Geography Now video reminded me why I didn’t remember much, because of the controversies going on in Guinea at the time.
More Great Learning Fun
By Aboubacarkhoraa – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=116088599
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