Poulet Yassa is one of West Africa's most celebrated dishes, found across Guinea, Senegal, and the Gambia. Chicken is marinated overnight in lemon juice, mustard, and onions, then the onions are slowly caramelised before the chicken is added back to braise in its own juices. The result is a deeply tangy, sweet, and aromatic dish served over white rice.
Serves 4
Combine lemon juice, mustard, garlic, salt, and pepper. Toss chicken and onions in marinade. Refrigerate at least 2 hours (overnight is best).
Remove chicken from marinade (reserve everything). Grill or pan-sear chicken pieces until lightly charred. Set aside.
In a large pot, heat oil and cook the marinated onions over medium heat for 20 minutes until deeply golden.
Add the reserved marinade and chicken to the pot. Cover and braise on low heat 20 minutes until cooked through.
Adjust seasoning and serve over white rice.
Long marinating time is key β overnight gives the best flavour.
Don't rush the caramelisation; golden onions are what makes yassa special.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Make fish yassa with whole tilapia instead of chicken.
Add a scotch bonnet pepper to the braise for heat.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 4 days. Flavour deepens the next day.
Yassa originated with the Diola people of the Casamance region and has spread throughout West Africa to become one of the region's most iconic dishes.
You can, but brief grilling adds a smoky char that gives yassa its distinctive depth.
Dijon is traditional, but any prepared mustard works in a pinch.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (320g / 11.3 oz) Β· 4 servings total
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