Yassa

Chicken yassa
Course	Main
Place of origin	Senegal
Region or state	West Africa
Associatedcuisine	Senegalese cuisine
Serving temperature	Hot
Main ingredients	Poultry,fish orlamb,onions,lemon, andmustard
Media: Yassa

Yassa is a spicy dish prepared with onions, lemon or mustard andmarinated poultry, fish, or lamb.^[1][2] Originally from Senegal,^[3][4] it has become popular throughoutWest Africa. Other names for chicken yassa include yassa au poulet (in French) andyassa ganaar. The term "yassa" refers to the method of cooking (marinated and stewed), while "guinar" means chicken inWolof, the national language of Senegal.^[5][6][7]Yassa Guinar is commonly prepared in the southern region ofCasamance and across other parts of West Africa. It is one of the most iconic dishes of Senegalese cuisine and is known for its tangy, savory flavor, derived from its distinctive onion and citrus-based sauce.

While variations exist, a standardyassa ganaar recipe includes:^[5]

• Chicken (usually cut into serving pieces)
• Onions (large quantity, often 4–6 large onions per chicken)
• Fresh lemon or lime juice
• Dijon mustard or local mustard
• Garlic and chili peppers
• Black pepper and salt
• Vegetable oil
• Bouillon cubes (optional)

Preparation ofyassa ganaar:^[6]

• Marinate the chicken with lemon juice, mustard, garlic, chili, black pepper, and thinly sliced onions. Let it sit for several hours or overnight.
• Brown the chicken, either by grilling or frying, to add depth of flavor.
• In a large pot, sauté the marinated onions until caramelized and soft.
• Add the browned chicken pieces back to the pot, along with the remaining marinade.
• Simmer the dish until the chicken is fully cooked and the sauce is rich and flavorful.
• Serve hot, typically over steamed white rice.

• List of African dishes
• List of chicken dishes
• List of fish dishes

• Poulet Yassa recipe

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