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Yassa Poulet (Senegalese Chicken in Caramelised Onion Sauce)
Senegal's most internationally celebrated dish — chicken marinated and grilled in mustard and lemon, then simmered in a vast quantity of caramelised onions. The everyday feast of Dakar.
Prep
30 min
Cook
75 min
Servings
4
Difficulty
Medium
★★★★★
4.8(389 ratings)#Senegalese#West African#chicken#onion#mustard#lemon#Casamance#grilled
About This Recipe
Yassa is Senegal's most famous export dish — a dish of Casamance (southern Senegal) origin that has become a staple across the country and a gateway to Senegalese cuisine internationally. The technique is specific: the chicken is marinated in a powerful mixture of lemon juice, mustard, garlic and onion, then grilled until charred, then simmered in a deep, sweet onion sauce with olives and the reserved marinade. The combination of charred, smoky chicken and the almost jammy, long-caramelised onion sauce is extraordinary. Yassa is eaten over plain steamed rice and is the everyday celebratory lunch of Dakar.
Ingredients
Serves 4
- 1 kgchicken pieces(bone-in thighs and drumsticks)
- 8large onions(thinly sliced — a very large amount is correct)
- 3lemons(juice of all 3)
- 3 tbspDijon mustard
- 4garlic cloves(minced)
- 1scotch bonnet(left whole (not chopped))
- 100 ggreen olives(pitted)
- 3 tbspvegetable oil
- 2bay leaves
- 1 tspsalt
- 1 tspblack pepper
- white ricesteamed, to serve
Instructions
- 1
Marinate
Combine chicken with sliced onions, lemon juice, mustard, garlic, salt and pepper. Massage together well. Marinate 2 hours minimum, or overnight refrigerated.
- 2
Separate and grill
Remove chicken from marinade, reserving marinade and onions separately. Grill chicken over charcoal or under a very hot broiler 8–10 min per side until charred in places.
The charring is essential — it gives Yassa its smokiness that distinguishes it from a simple braised chicken.
- 3
Caramelise onions
Heat oil in a large pot. Add all the reserved marinated onions. Cook on medium heat 25–30 min, stirring frequently, until deeply golden and jammy.
- 4
Add marinade and simmer
Add the reserved marinade liquid, bay leaves, whole scotch bonnet and olives. Stir well. Add grilled chicken. Cover and simmer 30 min on low heat until chicken is very tender and the sauce is thick and rich.
- 5
Serve
Serve over steamed white rice. The sauce should be plentiful — it is meant to soak into the rice.
Pro Tips
- →
8 onions for 4 people is correct — they reduce enormously and their caramelised sweetness is the soul of the dish.
- →
Do not cut the scotch bonnet — leaving it whole gives flavour without aggressive heat. Remove before serving if you want milder results.
- →
Taste and adjust salt at the very end — 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.
Variations
- •
Yassa poisson: exact same recipe with whole fish or fish fillets instead of chicken
- •
Add 1 tbsp Worcestershire sauce to the marinade for extra depth
- •
Yassa lamb: use bone-in lamb chops — marinate overnight for the best result
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Yassa improves on day 2. Keeps 4 days refrigerated. Freezes well for 3 months.
History & Origin
Yassa originates from the Casamance region of southern Senegal among the Diola people. The name derives from the Diola word for the dish. It spread across Senegal and became the most internationally recognised Senegalese dish — partly because the mustard and lemon marinade is accessible to Western palates unfamiliar with fermented African condiments.
Frequently Asked Questions
Why does yassa use Dijon mustard?
French mustard (moutarde) became part of Senegalese cooking during the French colonial period (1677–1960) and was thoroughly absorbed into the local culinary vocabulary. Today Dijon mustard is as 'Senegalese' as scotch bonnet — it has been used in yassa for over a century and its sharpness is now inseparable from the dish's identity.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Nutrition Facts
Per serving · 4 servings total
Calories440kcal
Protein42g
Carbohydrates22g
Fat20g
Fiber4g
Protein42g
Carbs22g
Fat20g
Time Summary
Prep time30 min
Cook time75 min
Total time105 min
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