1 chicken, cut in pieces
3 to 6 onions, cut into strips
2 to 3 carrots in round slices (optional)
2 garlic cloves, sliced
2 to 4 tbsp. fresh lemon juice
1 tbsp. vinegar
2 tbsp. vegetable oil
1 bay leaf
Fresh ground pepper to taste
Salt to taste
1 or 2 tsp. beef bouillon crystals
1 to 4 fresh hot peppers
1 tsp. Dijon mustard (optional)
2 to 3 potatoes, sliced (optional)
2 tbsp. vegetable oil
2 c. uncooked rice

May substitute fish or beef for the chicken.

If you prefer flavor without the hot, substitute 1 green bell pepper or omit completely.

Prepare the following marinade at least 2 hours before cooking. Place the chicken, onions, carrots (optional), garlic, bay leaf, bouillon, salt and pepper in a large bowl. Sprinkle lemon juice, vinegar, Dijon mustard and 2 tablespoons oil over chicken and onions, etc. Cover and place in the refrigerator for at least 2 hours (excellent if marinated overnight).

Place 2 tablespoons of oil in the bottom of a large pot and heat. In Senegal this is usually done outside using wood or charcoal for fuel. When the oil is hot, brown the chicken. When the chicken is brown, add the onions, carrots (if used) and marinade. Then add potatoes (if used). May also add a little water (1/4 to 2 cups) if you want more sauce. Cook until the onions (carrots and potatoes if used) are tender and the chicken is completely done. Chicken may be deboned after it's done if desired.

While the chicken is cooking, prepare the rice as usual. The Senegalese women steam their rice over the chicken and sauce for a while before boiling it in a separate pot. When ready, place the rice in a large bowl arranging it up on the sides a bit. Arrange the chicken and sauce in the middle of the bowl on top of the rice.

Place a large mat on the flour (an old shower curtain, plastic drop cloth, or old sheet will work fine). Place the bowl with rice in the middle of the mat and invite your family and-or quests to seat themselves around the bowl. The members of 1 family may all share the same bowl. But, men and women usually eat at separate bowls is there are several people. Small children usually eat with the women but boys may eat with the men. Each person is given a tablespoon or may eat with his-her right hand and is responsible to eat a pie shaped wedge in front of them. Bones should be placed out side the bowl.

The job of hostess is to be sure that each 1 gets enough to eat and that each 1 gets some of everything. The hostess will also provide water to drink. In Senegal it is perfectly proper to get up and leave the bowl when you are finished. If you have eaten with your fingers, the hostess will provide a bucket or basin in which to wash hands. It is essential that the hostess be the last 1 finished since it is impolite to allow someone to eat alone. If every bite of food is eaten, the hostess will be uncomfortable because she is not sure that here was enough to satisfy everyone. So, be sure to leave a little rice in the bowl.

Any leftover sauce makes an excellent base for soup.

You may also serve this as you would any rice and sauce dish at your table.