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 spices...it 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.
The picture used in this article is a picture of ceebu jen.
Looks like a pretty legit recipe from my experience (more than 2 years living in The Gambia and visiting Senegal regularly). However, I will agree with Cocktailhour that the photo is not Yassa! Further, it is not called Zaame (at least by any of the major ethnic groups of Senegambia) but rather Bennechin, which means "one pot meal" in Wolof. This word has largely carried over to the other languages (it's Bennakinno in Mandinka, possibly a fusion between kinno, or cooked rice in Mandinka, and the Wolof Bennachin). Anyway, try this recipe but don't expect the results to look like the photo!
Good recipe but I would add some olives, chicken broth and never cook it with chicken fillet as it easily gets dry :)
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.
Nice one - it works well using vegetarian "chicken" pieces too.