A citrusy version of your favorite braised and stewed chicken and onion dish.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Nanaaba's Kitchen | 2022-11-04 17:24:14 |  36,979 Views |
How to prepare Chicken Yassa Senegalese Gambian inspired Yassa au Poulet chicken stewed in onion sauce
Amethyst Ganaway is a food writer chef and restaurant industry veteran focusing on Southern and African American food and the foodways of the African diaspora. She is a two-time winner of the Les Dames d'Escoffier International Legacy Culinary Award.
Serious Mealtimes / Jillian Atkinson
Growing up I attended a Sufi mosque in South Carolina that served a predominantly West African and African American community. One of the benefits of this experience is that I was introduced to and fell in love with yassa at an early age. Despite eating it for years I didn’t know it was called yassa until I started cooking professionally; I thought of it as a more citrusy version of the braised and smothered chicken-and-onion dishes I knew from home like Lowcountry pot roast. The preparation is much the same: yassa starts with a meaty chicken marinated in onions and lemon juice which is then simmered in a rich onion base until the onions are melted and caramelized.
