Chicken Yassa is a Senegalese stew which is also known as Yassa au poulet.
The chicken is marinated with lemon and mustard for hours before it been cooked. This sauce is popular all over West Africa, it can be found in Gambia, Guinea, Ivory coast and many other African countries.
Yassa can also be made with beef, Lamb or fish. The sauce mainly consists of onions.
Marinating time: 2h or overnight
Cooking time: 40min
- 1 whole chicken, wash and cut into medium pieces
- 7 onions, sliced
- 4 lemons or lime juice
- 2 tablespoon of mustard, preferably mustard of Djion
- 150ml of oil
- 1 head of garlic
- 2 bouillons cubes ( or Maggi Jumbo)
- Black pepper
- 1 tablespoon chili powder
- Salt, to taste
Step 1: Marinating the chicken: (you can let it marinate it for 2 hours or overnight)
Marinate the chicken with the mustard, half of the garlic, 2 lemons and black pepper.
Then keep in the refrigerator for at least 2 h.
Step 2: The onions:
Slice and marinade the onions with mustard, lemons and black pepper ( like you did with the chicken).
Step 3: Grill the chicken in the oven or fry it on the stove with 3 tablespoon of oil on high heat. When the chicken is brown, remove and set aside.
Step 3: Heat 3 tablespoons of oil in a cooking pot and stir-fry the onions for few minutes. Then add in the remaining garlic.
Return the grilled chicken in the pot with 1 cup of water. Add the bouillon cubes, chili pepper and salt to your taste. Lit it simmer for 30 or until the chicken is done and the liquid in the sauce is totally absorbed
Serve with jasmine rice or couscous and enjoy.
Here’s a video of how to cook it.