Yassa poulet is one of Senegal's most beloved and internationally accessible dishes — chicken pieces marinated in lemon juice, mustard and onions, then grilled or fried until charred, and finally braised in an extraordinary sauce of slow-caramelised onions, lemon and olives. The combination of charred meat and sweet, tangy caramelised onions is one of West Africa's great flavour contrasts. Yassa originates from the Casamance region in southern Senegal and is now Senegal's best-known dish after thiéboudienne.
Serves 4
Combine lemon juice, mustard, garlic, salt and pepper. Pour over chicken pieces and add half the sliced onions. Marinate minimum 4 hours, preferably overnight.
Remove chicken from marinade (reserve marinade). Grill on a barbecue or fry in oil in a pan over high heat until charred on all sides. Set aside.
Heat oil in a large pot. Add the remaining onions (plus the onions from the marinade). Cook over medium heat 30–40 minutes until deeply golden, sweet and caramelised. This cannot be rushed.
Add reserved marinade, stock, remaining mustard, and whole scotch bonnet to the caramelised onions. Bring to a simmer.
Return charred chicken to the pot. Add olives. Simmer covered 25 minutes until chicken is cooked through and sauce is rich. Remove scotch bonnet whole. Serve with white rice.
The longer the marinade, the better — overnight is ideal and gives significantly more flavour.
Keep the scotch bonnet whole — it provides flavour without releasing all its heat. Remove before serving.
The caramelising step (30–40 minutes) is non-negotiable — pale undercooked onions cannot replicate the sweet depth of properly caramelised ones.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Yassa agneau uses the same technique with lamb cutlets — equally excellent.
A Gambian version adds a tablespoon of Worcestershire sauce for additional depth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — 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 for 4 days. Freezes for 3 months. Reheat gently.
Yassa originates from the Casamance region of southern Senegal, home of the Diola people. It spread throughout Senegal and West Africa through the mobility of Senegalese traders and cooks. The dish is beloved for its universality — the flavours of lemon, mustard, and caramelised onion are immediately accessible to diners from any culinary tradition.
You can, but the dish loses a critical dimension. The charred exterior of the grilled chicken adds smokiness and textural contrast that makes yassa exceptional. Even quick pan-frying to get some char is far better than skipping this step.
Yes — 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.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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