Le Gaonré au poulet frit (Gaonré with fried chicken)
Le Gaonré au poulet frit (Gaonré with fried chicken) is a traditional Burkinabe recipe (from Burkina Faso) for a classic dish of beans and herba served with fried chicken. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Gaonré with fried chicken (Le Gaonré au poulet frit).
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Also known as Gonre or Gnonkon, gaonré is a classic bean accompaniment from Burkina Faso that's shaped into balls or sausages and which is typically served with fried chicken.
Ingredients:
1kg fresh beans (shelled if in their pods)
1 chicken, jointed into serving portions
pinch of potash (or baking soda)
1 onion, cut into long, thin, strips
1 green bell pepper, chopped
1 bunch of parsley (or use celery greens)
1 carrot, finely diced
salt and freshly-ground black pepper, to taste
1 bunch onion greens
2 tsp mustard
3 garlic cloves, chopped
2cm piece of ginger, peeled, chopped and crushed
1 scotch bonnet chilli, finely chopped
1 tsp hot chilli powder
salt and freshly-ground black pepper, to taste
500ml oil for frying
1 Maggi (or other stock) cube
Method:
For the chicken, place the pieces in a large bowl and season with the Maggi cube, remaining parsley, chilli powder and the reserved ginger. Mix everything well with your hands and set aside to marinate for 15 minutes.
To prepare the gaonré: Mix the beans with the onion leaves, half parsley (or celery), ginger (reserve 1/2 tsp for the chicken), chilli and green bell pepper. Transfer to a blender or mortar and render to a paste.
Transfer this paste to a saucepan, mix in the potash (or baking soda), stirring to combine. Now work in the oil. Season to taste with a little salt and if the mixture is still a little stiff work in a little water (or any juice from the blender).
Continue beating the mixture for about 20 minutes until the paste is smooth and homogenous. Now stir through the strips of onion, followed by the diced carrot.
Divide the mixture between small plastic bags. Close these securely then add to a pan of boiling water and cook for 30-45 minutes, until the bean mixture has set and solidified. Remove with a slotted spoon and set aside to cool until they can be handled. Remove the plastic and slice the gaonré.
Once the chicken has marinated, heat oil in a wok or deep fryer and use to fry the chicken pieces for about 20 minutes at 180°C until golden brown on the surface and cooked through.
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