yassa

Yassa is a traditional West African dish, most closely associated with Senegalese and Gambian cuisines. It denotes a method of preparing meat or fish in a sour onion sauce, typically featuring a bright, tangy flavor and a long marination. The dish is commonly linked with Senegalese home cooking and festive meals.

The chicken version, Poulet Yassa, is made by marinating bone-in chicken in lemon juice or other citrus, with onions, garlic, and mustard. The meat is then browned and simmered in the onion-citrus marinade until tender, producing a flavorful, onion-rich sauce. A fish version, Poisson Yassa, uses fish fillets marinated similarly and cooked with the onion mixture, often grilled or pan-seared before being combined with the sauce.

Common components include onions, citrus juice, garlic, mustard, and oil, with salt and pepper for seasoning. The quantity of onions is typically substantial, giving the sauce its characteristic aroma and sweetness that balance the acidity of the citrus. Variations exist across regions and households, sometimes incorporating peppers or other aromatics.

Yassa is usually served with white rice, allowing the lemon-onion sauce to be the primary flavor highlight. It may appear in other forms within West African cuisine, but it remains a signature dish in Senegalese and Gambian culinary traditions, reflecting a preference for bold, savory-sour profiles and communal dining.