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Senegal : Poulet Yassa (Chicken Yassa)
Poulet Yassa (Chicken Yassa)

More by user: fatim
Created: 7th Feb 2011
Modified: 7th Feb 2011
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4 to 6 servings

Chicken Yassa, prepared with onions and lemon (known as yassa au poulet), is a speciality from the Casamance region south of Dakar, and is one of the most popular recipes in West Africa. The chicken can be replaced with fish.

4 to 6 servings


-1 chicken, cut into serving pieces -- 2-3 pounds
-Onions, thinly sliced -- 4-6
-Hot chile pepper, minced -- 1-3
-Lemons, juice only -- 4-5
-1 tablespoon maggi seasoning sauce (or Maggi cubes) (optional)
-Dijon mustard (optional) -- 2 tablespoons
-Peanut or vegetable oil -- 1/4 cup
-Salt and pepper -- to season
-Oil -- 2-3 tablespoons


-Add all the ingredients except for the oil to a large non-reactive bowl and mix together.
-Refrigerate and marinate for at least 4 hours, preferably overnight.
-Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
-Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
-Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
-Adjust seasoning and serve with rice.

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