poulet yassa



  • A Senegalese dish of chicken pieces marinated overnight in 250 ml of equal parts of lemon juice and vinegar per chicken together with minced garlic, bay leaf, French mustard, chopped chilli pepper, soya sauce, seasoning and a large quantity of chopped onions. The chicken is then browned in a frying pan or on a grill and slowly cooked in a sauce made from the marinade together with a few vegetables. Served with rice, fufu or couscous.