Yassa

Chicken (or fish) marinated in lots of lemon juice and onions, then simmered until the onions melt into a tangy golden sauce. It is served over steamed white rice.

Yassa

Poulet Yassa Chicken rice with onion sauce: T.K. Naliaka, CC BY-SA 4.0 (Wikimedia Commons)

Where it comes from

Yassa originates with the Casamance region of southern Senegal and is a staple across Senegal and Gambia, and well-loved in neighboring West African countries.

Explore the cuisine of Senegal.

Recipe

Make Yassa at home

Serves 4-6Time 1 hour (plus marinating)

Ingredients

  • 1.5 kg chicken pieces
  • 6 large onions, sliced
  • 1/2 cup lemon juice
  • 3 tbsp Dijon-style mustard
  • 4 garlic cloves
  • 1/4 cup vegetable oil
  • 1 hot pepper
  • 2 bay leaves
  • 1 cup chicken stock
  • salt and black pepper
  • 4 cups cooked white rice

How it's made

  1. Marinate chicken with lemon juice, mustard, garlic, half the onions, salt and pepper for at least 4 hours.
  2. Lift the chicken from the marinade, scrape off the onions and pat dry; reserve the marinade.
  3. Brown the chicken in hot oil on a grill pan or skillet, then set aside.
  4. Cook the remaining onions with the reserved marinade, bay leaves and hot pepper until very soft.
  5. Return the chicken, add stock, cover and simmer for 30 minutes until tender.
  6. Serve over rice with the onion sauce spooned on top.

Variations

  • Yassa poisson: made with grilled fish.
  • Yassa with olives for a salty touch.

Cook’s tip: Brown the chicken first for a smoky edge; the onions should be slow-cooked, never browned.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Poulet Yassa Chicken rice with onion sauce: T.K. Naliaka, CC BY-SA 4.0 (Wikimedia Commons)