YAKA MEIN

YAKA MEIN

Yaka Mein is a New Orleans Fusion dish that I’ve never seen outside Louisiana. It has influences from the local Chinese, Vietnamese, and African-American Cultures. This is my take on Yaka Mein, which differs slightly from the traditional version.

* 3-4 lbs.Venison Roast (Top, Bottom, or Eye of Round) (Boneless Beef Chuck would be a good substitute)

* 4-6 Quarts Venison Stock and Water Mix (Any other Broth will also work) Roasted Bones make a nice rich Stock. Use enough to cover meat.

* Cajun Seasonings

* Lime and Zest(significant addition)

* Grated Ginger

* Grated Garlic

* Hot Sauces (Sri, Tabasco, ect.)

* Ketchup

* Green Onions

* Cilantro

* 8-10 Boiled Eggs

* Worcestershire

* Ponzu or Soy Sauce

* 1 Box Spaghetti Noodles

Season and Sear Meat. Cover with Broth and Water Mix, bring to medium simmer, then reduce heat and simmer 4-5 hours depending on size and toughness of the Roasts.

**This recipe is brought to Virginia from New Orleans by Roanoke's own "Braxton Naff"