If you've never heard of Poulet Yassa, you're definitely missing out. This West African dish from Senegal is a true explosion of flavor. That's remarkable, considering the ingredient list sounds so simple: chicken, onions, lemons, pepper, and optionally, mustard. Sounds easy, right? But don't be fooled; the real magic lies in the preparation. My first encounter with Poulet Yassa was a bit of a kitchen mishap. I thought I could just go with the flow—a spoonful of mustard here, a squeeze of lemon there. I ended up with more lemon than chicken. My face contorted. It was as if I'd bitten into a whole lemon. But the aroma… that unmistakable, intense scent of caramelized onions and lemon juice lingering in the air wouldn't let me give up. Eventually, I stumbled upon the book Pastel et Yassa by Aissatou Mbaye . She's Aistou Cuisine , a very well-known food blogger living in France. She has Senegalese roots. I had tried several recipes before, but this time… her recipe paired with my delicious Magic Sauce was simply fantastic. The best Yassa I had ever eaten. The Aistou Cuisine recipe is like the original, without the use of mustard.
The story behind Poulet Yassa
Poulet Yassa has its roots in the cuisine of the Diola people, who live in southern Senegal and Gambia, particularly in the Casamance region. Originally, the dish was primarily prepared with fish, as the Diola live in a coastal region where fish plays a central role in their diet. Only later was the recipe adapted for chicken, making it one of the most famous Senegalese dishes.
The development of Poulet Yassa reflects the historical exchange in West Africa. The Casamance region was an important trading hub, and the colonial period introduced new ingredients and cooking techniques. For example, the use of mustard is likely due to the influence of the French colonial power. The heavy use of lemon and vinegar also demonstrates foreign influences, which were combined with local ingredients such as onions and spices.
Speaking of onions: you really need a lot of them for this dish. So many, in fact, that you'll wonder if you're cooking for an army. So, if you have someone sitting in your kitchen, I suggest you get some glasses, because the onion tears will flow faster than you can say "Yassa." In the end, Poulet Yassa is more than just a dish. It's like a little party on your plate. The sweet and sour taste of the onions, the slight heat of the pepper, and the freshness of the lemon—everything comes together perfectly. And if you've never tried it, then get ready for a culinary surprise. But be careful with the lemon—I speak from experience!
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Poulet Yassa
Ingredients
- Approximately 800g chicken leg
- 3-4 large onions
- 2 Lemons
- 2 EL Magic Sauce
- 1-2 bay leaf
- 1-2 TL Penja Pepper
- 1-2 fresh allspice/chili pepper
- Approximately 100 ml rapeseed oil
- Approximately 100 ml of water
- Salt
Instructions
- Wash the chicken or chicken legs thoroughly. For a more intensive cleaning and to remove strong odors, rub the chicken with a mixture of lemon juice, salt, and a little vinegar. Then rinse with cold water and pat dry.
- Lightly score the chicken drumsticks to allow the marinade to penetrate better. Mix half of the Magic Sauce with the juice of 2 lemons, a pinch of salt, and 1 teaspoon of ground white Penja Penja. Marinate the chicken in this mixture, cover, and let it marinate in the refrigerator for at least 2 hours, ideally overnight. This will make the meat especially tender and flavorful.
- Then, place the marinated chicken in the oven at medium heat (200°C) or, even better, on the grill until it is crispy on the outside and juicy on the inside.
- While the chicken is grilling, slice the onions. Heat a little oil in a pan and sauté the onions over medium heat. Once they are translucent, add a bay leaf and 1-2 small chilies. Then add the remaining Magic Sauce, salt, and pepper. Add the juice of one lemon and about 100 ml of water, or the juices from the grilled chicken, to create a flavorful sauce. Simmer over low heat for about 15 minutes, until the sauce has thickened nicely.
- Dip the grilled chicken pieces into the finished sauce and simmer for about another 5 minutes so that they absorb the flavors of the sauce, or serve the sauce separately as a dip and enjoy hot with your choice of side dish.
