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  • Writer's pictureAngela, Digital Chef, Africa Analyst

Chicken stew - Yassa

Recipe name: Chicken yassa

Subtitle: chicken stew

Culture: Senegal

Preparation time:2 hours 10 minutes

Recipe story:

Chicken yassa, one of Senegal’s most popular dishes consists of chicken marinated in onion, lemon and mustard, which is roasted before cooked.


· 1 whole chicken deboned and cut into pieces

· 8 onions, thinly sliced

· 3 garlic cloves minced

· 1 limes or lemons squeezed

· 1 tablespoon red wine

· 8 tablespoons of peanut oil.

· 3 tablespoons of hot mustard

· 2 cubes chicken stock.

· 2 dried peppers chopped.

· 1 jalapeño pepper

· 5 oz green olives

· Salt

· Pepper


  1. 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 for several hours in refrigerator.

  2. Preheat oven to 400f/200, on grill position. Arrange the chicken pieces on baking sheet lined with parchment paper and roast for about 20 minutes, turning chicken halfway through. All the pieces must be toasted and golden.

  3. 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

  4. 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 chills.

  5. Bring to a boil, cover and cook on low heat for 45 minutes

  6. Serve with white rice.

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