Yassa Chicken

Yassa chicken is a Senegalese dish of chicken marinated in lemon and onion, grilled, then simmered in a rich onion sauce. Menus often show it under its French name, yassa poulet, and the same dish is also made in neighbouring Gambia, so it is shared between the two countries rather than owned by one. Its sharp, tangy flavour comes mainly from the lemon and the large amount of onion.

What it really is

Chicken pieces are marinated with lemon juice and sliced onion, with chilli and black pepper added to the mix. The chicken is grilled until the edges char, then simmered in a sauce built from a large quantity of onion cooked down until soft. Mustard is part of the seasoning, adding a sharp note alongside the lemon. The result is tangy, with heat from the chilli that varies from kitchen to kitchen, and it is not creamy or sweet.

How it's served

• Hot, with the chicken spooned over in its onion sauce.
• Usually with plain white rice, which takes up the sauce well.
• As a main course at lunch or dinner.

How to write it on the menu

• Name the protein: chicken, and say whether it is bone-in pieces or boneless.
• Flag mustard, which is a declarable allergen and is standard in the marinade or sauce.
• Note the heat level, since the amount of chilli varies from kitchen to kitchen.
• Name the rice or bread as a separate item, since it is not part of the chicken.
• Give the local name alongside the English one, for example "Yassa Chicken (Yassa Poulet)", so guests can recognise it.