As soon as we tasted our first Yassa Poulet – chicken in caramelised onion sauce served with rice – we were hooked; so much so that Tanya pestered Yass to teach her how to prepare it as soon as he gets back.
Getting peckish? Fear not. If you, too, want to feast on this Senegalese signature dish, you can make it yourself in no time. Now go out into the yard and chase that chicken!
This classic Senegalese dish utilizes the marinade by cooking it down into a sweet-tart sauce for the grilled chicken. This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.