Yassa, also known as Poulet Yassa or Yassa Guinaar, is a traditional onion and chicken stew originating from the Casamance region in southern Senegal. It is one of the most iconic dishes in West African cuisine and can also be prepared with fish instead of chicken, a variation known as Poisson Yassa.
YASSA, THE TRADITIONAL AFRICAN ONION STEW
Yassa Guinaar is a delicious chicken stew marinated in fresh lemon juice with plenty of onions and carrots. As the chicken cooks, the marinade transforms into a rich, flavourful sauce, resulting in incredibly tender meat. It is traditionally served with rice or couscous.
RECIPE
Ingredients
- 4 chicken breasts
- Salt and black pepper
- 2 bay leaves
- 3 onions, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons Dijon mustard
- ¼ cup peanut oil or vegetable oil
- Juice of 2 lemons
- 1 hot chilli, finely chopped
Total Time: 5 hours 5 minutes • Prep Time: 10 minutes • Cook Time: 55 minutes • Marinating Time: 4 hours
Method
- Season the chicken breasts lightly with salt and black pepper.
- Place the chicken in a baking dish with the onions, garlic, bay leaves, Dijon mustard, oil, lemon juice and chopped chilli. Mix well until the chicken is evenly coated.
- Cover the dish with aluminium foil or cling film and refrigerate overnight, or for at least 4 hours.
- Preheat the fan oven to 200°C.
- Bake the chicken, covered, for about 40 minutes. Remove the foil and continue baking for another 15 minutes, until the onions are soft and lightly caramelised.
- Serve hot with rice, fufu or couscous.
POISSON YASSA (FISH YASSA)
Replace the chicken with 1 kg of fish fillets. Marinate for 30 minutes to 1 hour. Grill the fish separately and sauté the onions. Simmer the marinade without the fish for 10–15 minutes, then add the grilled fish and cook gently for a further 10 minutes before serving.