Senegal Yassa Food
POULET YASSA (CHICKEN YASSA) FROM AFRICA
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.
Provided by Ed Gibbon
Categories Chicken
Time 4h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Remove chicken from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
- Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
- While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
- Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
- Reduce heat.
- Add chicken to the sauce, cover and simmer until chicken is done.
- Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
SENEGALESE CHICKEN YASSA
Serve with white rice.
Provided by momamony
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h20m
Yield 5
Number Of Ingredients 14
Steps:
- Mix onions, lemon juice, red wine vinegar, Dijon mustard, garlic, habanero pepper, and bay leaves together in a large pot. Add chicken; cover and marinate in the refrigerator, at least 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Transfer chicken to the grill, reserving onions and marinade in the pot. Grill until browned, 5 to 10 minutes per side.
- Heat oil in a deep skillet over medium heat. Add onions to the hot oil with a slotted spoon. Cook until golden brown, about 5 minutes. Pour in marinade; cook and stir until heated through, about 5 minutes. Stir in chicken.
- Crumble chicken bouillon cubes and beef bouillon cube into hot water in a small bowl. Pour into the skillet. Cover and simmer until flavors combine, about 30 minutes. Stir in olives and black pepper.
Nutrition Facts : Calories 498 calories, Carbohydrate 16.5 g, Cholesterol 126.8 mg, Fat 26.4 g, Fiber 2.5 g, Protein 47.3 g, SaturatedFat 5.5 g, Sodium 1568.9 mg, Sugar 5.4 g
POULET YASSA RECIPE (SENEGALESE CHICKEN RECIPE)
A popular, Senegalese dish, this tender chicken is marinated in an onion-lemon-vinegar mixture that then cooks down into a completely delectable sauce that is amazing.
Provided by The Wanderlust Kitchen, adapted from The Africa Cookbook
Categories Main Dish
Time 9h
Number Of Ingredients 13
Steps:
- Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
- Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
- Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
- Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 12 g, Protein 21 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g
SENEGALESE CHICKEN YASSA
Steps:
- In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, minced chile, and the 1/4 cup peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
- When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, olives, carrots, mustard, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through. Serve hot over white rice.
CHICKEN YASSA
This is my riff on yassa, a traditional Senegalese dish of chicken or other meat and onions marinated in a tart mixture of vinegar, citrus, chiles and spices. The flavors are entrancing, and it's a knockout for a dinner party. The chicken and most of the ingredients can marinate overnight, and the marinade becomes the sauce for the finished dish, so most of your prep is done ahead. Here I braise the chicken, making it a one-pot dish and an excellent choice if you want a spectacular dinner without a lot of hassle (or clean-up!).
Provided by JJ Johnson
Categories main-dish
Time 7h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
- Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
- Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.
CHICKEN YASSA
Provided by Jessica B. Harris
Categories Chicken Onion Poultry Broil Marinate Dinner Lemon Hot Pepper Simmer Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.
CHICKEN YASSA
Yassa is one of Senegal's favourite dishes and one of the crowdpleasers at Little Baobab, a pop-up London restaurant that celebrates Senegalese food and music
Provided by Khadim Mbamba
Categories Dinner, Lunch
Time 1h
Yield Serves 4
Number Of Ingredients 15
Steps:
- In a food processer, blitz together the roughly chopped onions, garlic, spring onion, pepper, ginger, chilli, parsley and a good pinch of salt. Add the juice of one lemon and the mustard, and blitz again.
- Put the marinade in a bowl with the chicken legs and thinly sliced onion, toss and leave to marinate for at least couple of hours (or overnight if you like).
- Heat the oven to 200C/fan 180C/gas 6. Remove the chicken from the marinade, brushing off any excess, put onto a baking tray and roast for 45 minutes or until deep golden and cooked through.
- While the chicken is cooking, heat the oil in a large wide pan over a high heat, then stir in the marinade and onions. Add the vinegar, bay, and some salt and pepper, and cook over a medium-high heat for 35-40 minutes, stirring regularly, or until the onions are cooked through, melting and caramelised. Stir in the remaining lemon juice.
- Add the roasted chicken and olives (if using) to the pan, cover and cook for 5 minutes on a low heat to let the flavours combine. Sprinke over a little extra parsley, if you like, and serve with rice, couscous or vermicelli.
Nutrition Facts : Calories 385 calories, Fat 25.5 grams fat, SaturatedFat 5.1 grams saturated fat, Carbohydrate 13.9 grams carbohydrates, Sugar 10.3 grams sugar, Fiber 4.1 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium
SENEGAL YASSA
Make and share this Senegal Yassa recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add chicken, onions, vinegar, juice from the limes, pepper and cayenne to a large bowl. Mix well and marinate for 30 minutes.
- Take the chicken & onions out of the bowl, reserve the marinade. Saute the chicken & onion until golden brown on all sides.
- Add marinade and 1 cup of water to the pan. Simmer for 15-20 minutes until the chicken is tender. Serve over rice.
Nutrition Facts : Calories 584.1, Fat 16, SaturatedFat 3.2, Cholesterol 217.9, Sodium 416.6, Carbohydrate 33, Fiber 5.1, Sugar 16.1, Protein 74.7
More about "senegal yassa food"
SENEGALESE FOOD: 12 TRADITIONAL DISHES OF SENEGAL ...
From afroculture.net
Estimated Reading Time 5 mins
- Thiep bou dien (or Tchiéboudienne). Thieboudian is a national dish in Senegal. He is well known in his country, but also abroad. In Wolof, the fish is called “diene”.
- Chicken Yassa. Originally from Casamance, yassa chicken is a well known dish in Senegal and abroad. It consists of chicken, cut into marinated pieces (traditionally overnight) with onions, juice of several green limes topped with as much vinegar and peanut oil.
- Mafe Senegalese Beef Stew. Originally from Mali and Senegal, Mafe is a very delicious traditional dish of Senegal. It consists of meats (beef, mutton or chicken) or fish with sauce made from groundnut paste.
- Thiou. Thiou is a meat or fish dish, accompanied by a light vegetable-rich tomato sauce. It is sometimes prepared with palm oil (thiou shooting). Indeed, thiou shooting: fish with palm oil and onions accompanied by rice.
- Kaldou. Originally from Casamance, Kaldou is a dish that is prepared with fish, palm oil and vegetables. It is consumed with white rice and lime sauce.
- Thiéré bassi salté (or céré bassi salté). Coming from Sine-Saloum, Bassi Salty is a sweet-savory dish. It is a dish of couscous accompanied by a sauce well raised.
- Soupou kandja. Soupou Kandja is a favorite dish among Senegalese. It consists of meat served with okra sauce and palm oil. It is accompanied with rice, dried fish and dried mollusk, seafood, smoked fish.
- Domoda. Domoda is a dish originating in eastern Senegal. There are 3 varieties of domoda with meat, fish or dumplings. It is accompanied by vegetables, vinegar sauce with tomato, flour and white rice.
- Ngourbane soup or Lakhou bissap. It is a rustic dish of the center and the west, in country Wolof and Serer. It is prepared from millet semolina, called “sankkhal” of meat sometimes, dried fish, sorrel, tamarind, etc.
YASSA CHICKEN RECIPE | AFRICANBITES.COM
From africanbites.com
5/5 (5)Calories 391 per servingCategory Main
- Add , onions , 1 teaspoon of minced garlic, and Maggie to the chicken. And let it marinate in the fridge about for 2 hours , preferably overnight
- Place chicken on the grill coated with cooking spray; grill 5 minutes on each side or until browned.
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FATAYA: SENEGALESE DEEP FRIED STREET FOOD - DINNER BY DENNIS
From dinnerbydennis.com
5/5 (1)Calories 953 per servingCategory Main Course
- Sift the flour and combine ingredients in a mixing bowl. Cube in the butter in small pieces. Mix the dough until it starts coming together. Break apart any butter pieces bigger than a pea.
- Take the chicken out of the sauce. Add a tbsp of peanut oil to a large skillet. Cook the chicken on both sides, about 4 minutes each. Then, add the yassa sauce. Cover and simmer on medium low heat for 40 minutes, turning chicken over at halfway mark.
- While chicken is marinating and dough is resting, cut the potatoes into short french fries. Fill a pot with a couple inches of oil. Heat up and fry at 350 F for about 8 minutes, or until fries are golden brown.
TRADITIONAL FOOD IN SENEGAL - TRIP101
From trip101.com
Estimated Reading Time 7 mins
- Ceebu Yapp. Ceebu Yapp is a dish that is essentially rich in meat and veggies. “Yapp” means “meat” in the local Wolof language and Ceebu Yapp is a dish that’s as traditionally Senegalese as you can get.
- Poulet Yassa. Poulet Yassa is a chicken dish that is making its way in popularity throughout much of West Africa. The plate is traditionally a chicken dish but variations of it can be served with fish.
- Banana fritters. Banana fritters are common throughout many places in the world from Asia to the Caribbean. Banana fritters in Senegal are considered a delicacy and they are a very popular dessert dish.
- Lakhao Bissap. Editor's Note: There's no photo available at the time of writing. Lakhao Bissap is an interesting dish that is essentially a soup. The dish consists of millet porridge, meat, peanut powder and spices.
- Boulettes de Poisson. Fish is a very important ingredient in Senegalese cuisine and boulettes de poisson highlight that fact. The direct translation is “fish balls” and although technically it doesn’t matter what fish you use for the dish, the only thing that really matters is that it is a white meat fish.
- Thieboudienne. Thieboudienne is a traditional Senegalese fish stew and legend has it that the dish was discovered by accident when a cook substituted barley for rice.
- Domoda. Domoda is another delicious stew made from a peanut base and it consists of vegetables like sweet potatoes or even pumpkin. Meat can often be included in the dish such as lamb or beef but domoda is also one of those dishes that can be made for vegetarians.
- Soupou Kandja. Soupou Kandja, despite its name, is not really a soup but perhaps more of a sauce served over rice. The dish is traditionally prepared with fish, beef and a myriad of vegetables, okra and like many like other Senegalese dishes, the inclusion of chillis for a little heat.
- Kaldou. Editor's Note: There's no photo available at the time of writing. Kaldou is a dish that has similar traits to Soupou Kandja. Both are saucy dishes that are served on rice with a consistency that is close to something like a soup.
- Maafe. Maafe is a groundnut stew that is not only commonly found in Senegal but many other parts of West Africa as well, with variations depending on the region.
CHICKEN YASSA - AUTHENTIC SENEGALESE RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseCuisine African, SenegaleseTotal Time 2 hrs 10 mins
- Prepare the marinade by mixing half the onions, 2 tablespoons of mustard, 4 tablespoons of peanut oil and lime (or lemon) juice. Add salt and pepper. Rub chicken with the marinade and let stand several hours in refrigerator.
- Preheat oven to 400F/200, on grill position. Arrange the chicken pieces on a baking sheet lined with parchment paper and roast for about 20 mins, turning chicken halfway through. All the pieces must be toasted and golden.
- Heat the remaining oil in a frying pan, add the remaining onions and cook on medium heat for 5 minutes, then add the vinegar, the stock cube and the remaining mustard and garlic. Add salt and pepper.
- Sauté for a few minutes over medium heat, then add a glass of water and cover. Add the chicken, jalapeño and olives and sauté for a few more minutes, stirring regularly. Then add a small glass of water and the chilies.
SENEGALESE CHICKEN YASSA: SCRUMPTIOUS WEST AFRICAN …
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4.8/5 (8)Total Time 2 hrsCategory Main CourseCalories 555 per serving
- Put the chicken and onions into a large glass bowl. Cut a few slits in the habanero pepper and add it to the bowl. Whisk marinade ingredients in a small bowl and pour on top. Toss to coat. Cover bowl with plastic wrap and marinate in the fridge for at least 3 hours or, preferably, overnight.
- Preheat the oven to 350ºF. Heat 1 tablespoon oil over medium-high heat in a large heavy pot or Dutch oven. Remove the chicken from the marinade and sprinkle pieces with a few pinches of salt and a few grinds of pepper, to taste. Brown chicken on both sides in batches, three pieces at a time, about 5 minutes per batch. Transfer to a plate and set aside. Spoon out some of the chicken fat from the pot, leaving about one tablespoon.
- Set the hot pepper aside and scrape the onions and all the marinade into the pot over medium-high heat. Cook, stirring, for about 5 minutes to get the onions hot and cooking. Cover the pot and turn the heat to medium-low. Let the onions cook, stirring occasionally, for about 10 minutes more, until they are soft and starting to caramelize. Regulate the heat so they don’t burn.
- Use a spatula or wooden spoon to move onions aside, as you lay chicken pieces into the bottom of the pot, and then mound the onions on top of the chicken pieces. Place the hot pepper in the middle of the pot. Pour in chicken broth. Turn the heat to medium high and bring the broth to a simmer. Cover the pot and put it in the oven and cook for 1 hour and 20 minutes.
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- Mix all the chicken, onions, garlic, lemon juice, peanut oil, mustard, chili powder, salt, pepper and consommé cube in a bowl.Refrigerate overnight.
- 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.
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