A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish, see: Poisson Yassa. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.
Poulet Yassa Recipe
Poulet Yassa, a traditional chicken dish from Senegal.
2tbspArome Maggi® sauce or Maggi® cubes and water, or soy sauce (optional)
1chile pepper, cleaned and chopped
cayenne pepper or red pepper (to taste)
black pepper
salt
½cabbage, cut into chunks (optional)
2carrots, cut into chunks (optional)
Instructions
1
Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade. Cook according to one of the following methods.
2
Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
— or —
Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
3
While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
4
Add chicken to the sauce, cover and simmer until chicken is done.
Ingredients
½cuppeanut oil or any cooking oil
1chicken, cut into serving-sized pieces
4(or more) onions, cut up
½cup lemon juice (juice of 4 lemons)
½cupvinegar or cider vinegar
1bay leaf
4garlic cloves, minced
2tbsptablespoons Dijon mustard (optional)
2tbspArome Maggi® sauce or Maggi® cubes and water, or soy sauce (optional)
1chile pepper, cleaned and chopped
cayenne pepper or red pepper (to taste)
black pepper
salt
½cabbage, cut into chunks (optional)
2carrots, cut into chunks (optional)
Directions
1
Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade. Cook according to one of the following methods.
2
Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
— or —
Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
3
While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
4
Add chicken to the sauce, cover and simmer until chicken is done.
Anka berre ko, enya de. (Oji) : A lemon that grows in ripening, is not agreeable (i.e., does not taste well). N.B. — A thing must be mature before all its good qualities appear.
(from: Wit and Wisdom from West Africa, Richard Francis Burton)