Ingredients
Yield: 6 servings
For the West African wet seasoning:
- 1 teaspoon turmeric powder
- ¼ bunch flat leaf parsley, roughly chopped
- 1 stalk celery, roughly chopped
- 1 scallion
- 3 cloves fresh garlic, peeled and smashed
- 1 shallot, peeled and roughly chopped
- ½ small red onion, sliced
- ½” piece ginger, peeled and roughly chopped
- ½ small Scotch bonnet pepper
- 1 small cube kosher beef bouillon, crushed
- ½ tablespoon neutral oil
For the Yassa sauce:
- 3 tablespoons neutral oil
- 1 cup sliced yellow onions
- 2 tablespoons minced garlic
- 1 ½ teaspoons kosher salt
- 1 tablespoon coconut sugar
- ⅓ cup fresh lemon juice
- 1 tablespoon prepared white horseradish
- 2 tablespoons West African wet seasoning
- ½ cup chicken stock
- 1 small beef bouillon cube
- 2 cups cooked kneidlach (we like the matzo balls from this recipe)
Meat Passover
