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You are here: Home / Africa / Senegal / Poulet Yassa (Chicken with Lemon and Onion Sauce) / Senegal

Poulet Yassa (Chicken with Lemon and Onion Sauce) / Senegal

By T_Nagata Leave a Comment

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pouletyassa
poulet yassa
poulet yassa
Contents hide
1 What kind of dish is this?
2 Name
3 History / The main ingredients are onions and lemons
4 Mustard
5 Thoughts
6 Recipe of Poulet Yassa
7 Recipe of Authentic Style Poulet Yassa

What kind of dish is this?

This is a Senegalese dish consisting of caramelized onions, lemon, and charcoal grilled chicken.
It is best known today for its style with mustard.
In addition to recipes using mustard, I have also included authentic style recipes that do not use mustard.

pouletyassa
Senegal / Emer IglesiasによるPixabayからの画像

Name

・Poulet = chicken
・yassa = grill, etc

pouletyassa
Senegal /Philippe LerouxによるPixabayからの画像

History / The main ingredients are onions and lemons

I do not know the exact history of this dish as no records have been kept.
However, I suppose that this dish was born from the fusion of Senegalese and Islamic cultures.

Senegal has a long history of both rice cultivation and livestock.
Islam became widespread in Senegal in the 11th century, and lemons, a seasoning and preserving food, were introduced at this time.
Rice, chicken, onions, and lemons.
Since these were all available in the 11th century, I suppose that the dish existed as early as this time.

pouletyassa
Senegal /MariamSによるPixabayからの画像

By the way, the main ingredients in this dish are onions and lemons.
The onions are caramelized to bring out the best flavor.
The chicken is also grilled over charcoal, as it should be.

Caramelized onions, lemon, and charbroiled chicken.
It is a wonderfully tasty dish even without the mustard.

pouletyassa
Senegal /Emer IglesiasによるPixabayからの画像

I suppose it has its roots in the Iranian “Jujeh kabab,” which I posted about in the past, because the ingredients, cooking method and eating style are very similar.
There is a possibility that it is just a coincidence, though.

pouletyassa
Senegal /unaidotmeによるPixabayからの画像

Mustard

In 1815, France colonized Senegal.
This led to the introduction of the French way of cooking soups and mustard.
This was the beginning of the style of cooking with mustard that is so well known today.

pouletyassa
Senegal /DEZALBによるPixabayからの画像

Senegalese with extensive agricultural experience.
Islam, which brought lemons.
The French brought mustard and consommé.
The fusion of Senegalese, Muslim, and French cultures is also wonderfully flavorful.

pouletyassa
Senegal /DESTINATIONSENEGALによるPixabayからの画像

※The information in the “History” and “Mustard” sections is my guess.
※Nothing is known about this dish except that it was born in Gazamans region in southern Senegal.
※Some people say they don`t use mustard, some people say they do.

Thoughts

This dish is the one I cooked the most out of all the posts. I love it irresistibly.
I change the recipe every time, but it is delicious no matter which recipe I use.
And it’s easy to make with ingredients that are readily available. It is the best dish.

This time, I cooked an authentic style without mustard as well as a style using mustard that is often seen.

Both have their own deliciousness.
However, with or without mustard, caramelized onions will be better.

I cooked the Authentic style using this recipe as a guide.

poulet yassa
↑ with mustard ↑
pouletyassa
↑ authentic style ↑
poulet yassa

Recipe of Poulet Yassa

Local recipe with some adjustments of mine.
Print Recipe Pin Recipe
Prep Time 8 hrs
Cook Time 30 mins
Total Time 8 hrs 30 mins
Course Main Course
Cuisine Senegalese
Servings 2

Ingredients
  

No.1

  • 300 g chicken thigh bite size
  • 2 onion slice
  • 15 g garlic grated
  • 80 ml lemon juice
  • 1 tbsp peanut oil
  • 2 tbsp mustard
  • 2 pinch chili powder
  • 1 pinch salt
  • 1 pinch pepper
  • 5 g consommé cube crush

No.2

  • 1 tbsp peanut oil

No.4

  • 100 ml water optional
  • Free olive optional

No.5

  • Free salt
  • Free pepper
  • Free sugar

No.7

  • Free dill ★I love this. optional

Instructions
 

  • Mix all the chicken, onions, garlic, lemon juice, peanut oil, mustard, chili powder, salt, pepper and consommé cube in a bowl.
    Refrigerate overnight.
  • Heat the peanut oil in a pan and sauté the chicken on both sides.
  • Remove the chicken and sauté the onions.
    Until the onions are in a state you like.
  • Add chicken and marinated liquid.
    Add water and olives if you need them.
    Stir.
    Cover with a lid.
    Cook on low heat for 15-20 minutes.
  • Adjust the taste with salt and pepper.
    If it is too sour, add some sugar.
  • Put chicken on the cooked rice.
    Next, put the onions.
    Sprinkle with dill.
    Finish.

Video

Notes

・I also like the style of using olive oil, white wine and sugar.
・I also like to add about 100 ml of vodka cocktail.
・I set the preparation time at 8 hours, but I like to use 15-20 minutes of marinade as well.
・In this video, I only cooked the onions for a short time. Because I was conscious of making it in a short time. However, if time permits, it is definitely better to caramelize the onions.
Keyword chicken, lemon, mustard
pouletyassa

Recipe of Authentic Style Poulet Yassa

Local recipe with some adjustments of mine.
Print Recipe Pin Recipe
Prep Time 8 hrs
Cook Time 30 mins
Total Time 8 hrs 30 mins
Course Main Course
Cuisine Senegalese
Servings 2

Ingredients
  

No.1

  • 300 g chicken thigh bite size
  • 2 onion slice
  • 15 g garlic grated
  • 80 ml lemon juice
  • 1 tbsp peanut oil
  • 2 pinch chili powder
  • 1 pinch salt
  • 1 pinch pepper

No.3

  • 1 tbsp peanut oil

No.4

  • Free lemon juice

No.5

  • Free salt
  • Free pepper
  • Free sugar

Instructions
 

  • Mix all the chicken, onions, garlic, lemon juice, peanut oil, chili powder, salt and pepper.
    Refrigerate overnight.
  • Grill the chicken on the grill or in the oven.
    Until the surface is slightly charred.
    ※The authentic way is to grill it over charcoal.
  • While the chicken is grilling, caramelize the onions.
    Heat the oil in a frying pan and cook the onions.
    Cook over medium heat for about 20 minutes.
  • Add the chicken and marinade juice.
    Mix well, scraping off any browned bits(suc) with the marinade juice.
    Add lemon juice if needed.
    Cover and cook on low heat for 10 minutes.
    ※It is a so-called déglacer. There is a lot of flavor in these browned bits(suc).
    ※If you are using a non-stick frying pan, it may be best not to scrape. I think the browned bits are on the onions to begin with. Therefore, there is no déglacer effect. However, since the browned bits are on the onions, I think they are delicious.
  • Adjust the seasoning with salt and pepper.
    If it is too sour, add some sugar.
  • Put chicken on the cooked rice.
    Next, put the onions.
    Finish

Video

Notes

・The time it takes to caramelize onions depends on the cooking utensils and the variety of onions.
・The amount of lemon is important. However, the quality of lemons differs from country to country. So, the amount of lemon needs to be adjusted.
・I like chicken thigh, so I used this part.
Keyword chicken, lemon, other vegetables

Filed Under: Senegal Tagged With: Chicken, Main Course, Rice, Sauce

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This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

I hope that this site will help you feel like you are traveling abroad while at home.

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