Senegalese Americans
By: Pascale Carvalho
Intro
Did you ever think about how the Senegalese came to America? Well you don't need to think anymore! I'm joking of course! But this will answer all of your questions! (I hope).
Slavory
It was hard... Wasn't it?
Today, if you go outside, you would probably see some of your neighbors doing yard work. They might be mowing the lawn or, trimming the bushes. It was a lot of hard work but, it wasn't always like that. Many people from Senegal had to come over here just to do someone's bidding.
The trip to America
The trip to America was hard, and long. Senegalese had to take boats along with the U.S citizens who recruited them in the first place. The men would always come first than, the rest of his family would come after. The U.S men would torture them and place bids on them before they got to America. But, once they got to the country there wasn't much to look forward to. They were sold to Americans and put strait to work.
The hard jobs
The Senegalese we always hard at word. Most of the time they're jobs weren't Combing hair or polishing shoes. Most of the time it was jobs that you had to do that made your muscles hurt, jobs that make you as sweaty as a wolf that is living in Brazil. Some jobs included plucking and processing cotton (Since that's about the only thing that those Americans that own slaves wore:)
Food
The good outcome
Well the Senegalese did bring a cool recipe called yassa here below are the ingredients
Ingredients
- Chicken, cut into serving pieces -- 2 to 3 pounds
- Onions, thinly sliced -- 4 to 6
- Hot chile pepper, minced -- 1 to 3
- Lemons, juice only -- 4 or 5
- Dijon mustard (optional) -- 2 tablespoons
- Peanut or vegetable oil -- 1/4 cup
- Salt and pepper -- to season
- Oil -- 2 or 3 tablespoons
Instructions
- Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
- Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
- Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8 to 10 minutes until they are well wilted and starting to brown.
- Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30 to 40 minutes.
- Adjust seasoning and serve with rice, fufu or couscous.
There's some more or, s'more
Well, you can' t enjoy yassa with out rice so here is the recipe
Ingredients
- 1 cup long-grain jasmine, basmati or other white rice
- 1-1/2 cups water
- 1/2 tsp. butter
- 1/2 tsp. kosher salt
Instruction
- Place rice in a sieve and wash until the water runs clear.
- Transfer rice to a 3-quart saucepan. Add water, butter and salt. Cover, and bring to a boil over high heat. If using an electric stove, set an empty burner (not the one you are using to boil the rice) to medium-low. You're doing this because you want to have the burner at the right temperature for the rice when you are ready.
- Let rice simmer on medium-low until all the liquid is absorbed, about 12-14 minutes.
- Remove from heat. Let rice rest, covered, 5-15 minutes. Remove cover and fluff with a fork.
fun fact
- They prefer camels not cars
- vendors sell things during traffic
- There afe trees with the fruit called berrh
- Senegalese people use boats to sail to other cities
- vendors sometimes sell things in the middle of strrets
- I thing thats all let me check
- yep, thats it