Yétissé Monégasque-style

Ingredients

In this Monégasque adaptation of Yétissé, we incorporate the flavors and ingredients commonly found in Monégasque cuisine. The original Benin dish is traditionally prepared with local West African spices and ingredients, while the Monégasque version infuses the dish with Mediterranean flavors, such as olive oil, fresh herbs, and aromatic spices. This adaptation adds a new layer of complexity and richness to the dish, creating a unique fusion of flavors. We alse have the original recipe for Yétissé, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons Monégasque olive oil 2 tablespoons Monégasque olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the Monégasque olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the diced chicken or beef to the pan and cook until browned on all sides.
4. 4.
   Stir in the diced red and green bell peppers and cook for an additional 2 minutes.
5. 5.
   Add the canned diced tomatoes, tomato paste, paprika, dried thyme, dried oregano, salt, and pepper to the pan. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Yétissé Monégasque-style hot, garnished with fresh parsley.

Treat your ingredients with care...

• Monégasque olive oil — Use a high-quality extra virgin olive oil from Monaco or the Mediterranean region for the best flavor.
• Dried thyme and oregano — If possible, use dried herbs from Monégasque or Mediterranean sources to enhance the authenticity of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• Serve the Yétissé Monégasque-style with a side of crusty bread or steamed rice to soak up the flavorful sauce.
• Feel free to customize the dish by adding your favorite vegetables, such as zucchini or eggplant, to the sauce.

Serving advice

Yétissé Monégasque-style is best served hot, allowing the flavors to fully develop. Serve it as a main course accompanied by a side of crusty bread or steamed rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of Yétissé Monégasque-style, arrange the meat and sauce on a large platter and sprinkle with additional fresh herbs. Serve with a side of steamed vegetables or a crisp salad for a well-rounded meal.