Trip #28 GABON (Africa) Gabonese Mustard Lemon Chicken, Cucumber Salad, Baked Bananas, Gabon French Bread

You may notice a very FRENCH theme to this evenings meal.  That is no mistake.  Gabon was a former French colony that has retained strong French ties.  French is still the official language of Gabon and their currency is a CFA franc.  This made the bread selection for this week’s meal quite pleasant. Who can resist fresh, warm french bread?!?  Not the Gabonese, for sure.  Even though Gabon gained independence from France in 1960, the incorporation of french bread and croissants into every day meals has remained.  Viva Gabon!

Can You Cut the Mustard?

Love it or hate it, mustard is EVERYWHERE.  It comes in different colors, textures, and spiciness.  So, whats the difference?  Its pretty easy to see the difference between course ground mustard (a bit chunky) and fine mustard ( a smooth paste,) but what about the flavors and uses of the different kinds?  Below is a small sample of the most common varieties of mustards that you’ll find in the grocery store.

Yellow Mustard:  This is the American hot dog classic.  It’s milder than other mustards and gets its bright yellow color from added turmeric.  This mustard is most commonly used as a condiment.

Dijon Mustard:  A French staple made with white wine instead of vinegar.  When a recipe calls for mustard, it is usually Dijon due to its more complex flavor and smooth texture.

Spicy Brown Mustard:  As the name suggests, this mustard is spicier and sharper than either Yellow or Dijon mustard.   It contains regular mustard deeds PLUS spicier, coarser ground brown mustard seeds.

Gabonese Mustard Chicken

• 8 Chicken Thighs, skinless and bone-in
• 1 Tbs Vegetable Oil
• Salt and Pepper, to taste
• 1 12oz Bottle Dijon Mustard
• 3 Large Sweet Onions, coarsely chopped
• 3 Cloves Garlic, minced
• 2 Lemons, juiced
• 1 Cup White Rice, prepared per package directions

Step 1:  In a large skillet, heat the vegetable oil to medium-high.  Season the chicken thighs with salt and pepper.  Add the chicken to the skillet and sear for 2 minutes on each side.  Remove the chicken to a plate and set aside.

Step 2:  Add the onions and garlic to the skillet and saute for 5 minutes, or until the onions become translucent.

Step 3:  In a large pot on low heat, add the onions/garlic, chicken thighs, mustard, and lemon juice. Cover tightly with a lid and cook for 1 hour, stirring occasionally.

Step 4:  Serve hot over white rice.

Cucumber Salad

• 1 Large Sweet Onion, sliced very thinly
• 2 Medium Tomatoes, sliced very thinly
• 1 Cucumber, Peeled, seeded, and sliced very thinly
• 1 Bunch Fresh Parsley, finely chopped
• 1/2 Bunch Fresh Mint, finely chopped
• 2 Tbs Olive Oil
• 1/2 Lemon, Juiced
• 1 Tbs Ground Cumin
• Salt and Pepper, to taste

Step 1:  In a large bowl combine the onion, tomatoes, cucumber, parsley, and mint.

Step 2:  In a separate bowl, add the olive oil, lemon juice, cumin, salt, and pepper. Stir to combine.

Step 3:  Pour the dressing over the vegetables and toss to combine.

Step 4:  Refrigerate until ready to serve.

Baked Bananas

• 4 Bananas, peeled and cut into three equal sections
• 1 Egg
• 2 Tbs Orange Juice
• 1 Cup Plain Breadcrumbs
• 1/2 Cup Vegetable Oil
• 8 Tbs Sour Cream
• 4 Tbs Brown Sugar

Step 1:  Beat the egg and orange juice together in a bowl.  In a separate bowl or plate, put the plain bread crumbs.   Dip the sliced banana in the orange juice/egg mixture and then roll in the breadcrumbs.

Step 2:  Heat the vegetable oil in a large skillet over medium-high heat.  Fry the bananas in the oil until the breadcrumbs just start to brown, 1-2 minutes per side.  Transfer the bananas to a baking sheet.

Step 3:  Preheat the over to 350 degrees.

Step 4:  Bake the bananas for 5 Minutes.

Step 5:  Place three slices per plate, sprinkle 1 Tbs brown sugar over each serving, and top with 2 Tbs of sour cream per plate.

Gabon French Bread

• 4 Cups Bread Flour
• 2 tsp Salt
• 1 1/2 Tbs Sugar
• 1 1/2 Cups Lukewarm Water
• 1 Envelope Rapid Rise Yeast
• 1/2 Cup Milk, scalded and cooled to lukewarm
• 1 1/2 tsp Vegetable Shortening

Step 1: In a large mixing bowl, whisk together the flour, salt, and 1/2 Tbs of sugar.

Step 2:  In a smaller bowl, dissolve the yeast in 1/4 cup of lukewarm water.  Let this sit fro 10 minutes, until the yeast water gets frothy.

Step 3:  Add the milk, shortening, 1 Tbs sugar, and the remaining 1 cup of lukewarm water to the yeast mixture and stir to dissolve.

Step 4:  In a stand mixer with a dough hook, combine the flour mixture and yeast mixture and mix on the lowest speed until a soft dough is formed.  Cover the bowl with a damp tea towel and leave in a dark, warm place to rise for 2 hours.

Step 5:  Punch the dough down and lightly knead in the bowl.  Take the dough out of the bowl and place on your work surface (lightly floured) and cut the dough into two equal portions.  Cover with a damp towel while you do the next steps.

Step 6:  Fill a large. deep baking pan about half way with water and place this on the bottom rack of the oven.  Preheat the oven to 400 degrees.

Step 7:  Take one portion of dough and roll it out in a square that is about 9 x 12.  Once the dough is rolled out, take the long edge and roll the dough up, jelly-roll style, in a tight cylinder.  Then, roll the dough back and forth several times on the work surface, until a loaf about 15 inches long is made.  Do this again for the second dough portion.

Step 8:  Place the loaves on a greased baking sheet.  make three slices across the top of each loaf.

Step 9:  Bake for 15 minutes at 400 degrees.  Then, lower the temperature to 350 degrees and bake for an additional 10 minutes, or until the bread is golden brown.

Step 10:  Let the bread cool on a wire rack and enjoy!

Fun Fact About Gabon:  The country of Gabon is slightly smaller than the state of Colorado, but it is home to 80% of Africa’s gorilla population.