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    You are in: Home / Recipes / Poulet Yassa (Chicken Yassa) from Africa Recipe
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    Poulet Yassa (Chicken Yassa) from Africa

    Poulet Yassa (Chicken Yassa) from Africa. Photo by KalACoop

    1/1 Photo of Poulet Yassa (Chicken Yassa) from Africa

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    4 hrs

    45 mins

    Ed Gibbon's Note:

    This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

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    Units: US | Metric


    1. 1
      Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
    2. 2
      Remove chicken from the marinade, but save the marinade.
    3. 3
      Cook according to one of the following methods.
    4. 4
      Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
    5. 5
      Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
    6. 6
      While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
    7. 7
      Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
    8. 8
      Reduce heat.
    9. 9
      Add chicken to the sauce, cover and simmer until chicken is done.
    10. 10
      Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

    Ratings & Reviews:

    • on August 21, 2006


      I haven't made this exact recipe, but a variation of it from Prevention Magazine. It's not a quick dish, but it is so incredibly delicious and totally worth the time and effort if you like tangy flavors. A few handfuls of chopped italian parsley will add a lot to the dish. I stretch the liquid by adding a can of chicken broth and extra lemon juice and makes more delicious juice to soak into some brown rice. Sometimes I use limes instead. Don't worry about overdoing it with the onions, as they cook down considerably and end up nice and mild. This is one of my top favorite recipes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2013

      Yassa is ridiculously flippin' delicious -- however, please note! <br/><br/>***The photo for this recipe IS NOT YASSA.*** <br/><br/>It's a different West African dish called zaame, which is also delicious, but not the sweet, tangy, saucy glory that is yassa. You should definitely make this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2013

      Nice one - it works well using vegetarian "chicken" pieces too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Poulet Yassa (Chicken Yassa) from Africa

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 543.0
    Calories from Fat 398
    Total Fat 44.2 g
    Saturated Fat 9.5 g
    Cholesterol 85.0 mg
    Sodium 85.1 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 2.0 g
    Sugars 5.4 g
    Protein 22.6 g

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