I've noticed several articles in the last few days about Senegalese food in the news. Try out our recipe below at home. Let us know what you think!
Favorite Senegalese dishes
No matter what you call it, or how you spell it, you have to try this national dish of fish and rice, named ceebu jën, thieboudienne, riz au poisson, or sometimes known as jollof rice in neighboring anglophone countries. Certainly UNESCO recognizes Senegal's claim to having the best and most classic dish with its naming of ceebu jën in 2021 as Intangible Cultural Heritage of Humanity. The U.K. Food Issue 25 by National Geographic Traveller (UK) requires paid access, but you can still learn more about thieboudienne at the free UNESCO site below. Join us on a trip and we'll teach you how to eat around the bowl with a local family.
A Family Feast
The New York Times magazine published this photograph-based article on food and a feeling of home in Senegal on September 29, 2024. After reading and enjoying the feast for your eyes, why not try your cooking skills and make some poulet yassa at home? It's not hard to do, and I think you will find it's delicious. You can come with us to Senegal and enjoy the yassa and other delicious Senegalese meals with us in 2025!
Recipe for Poulet Yassa
Ingredients:
1 whole chicken (cut into pieces) or 4-6 chicken thighs
4 large onions (thinly sliced)
Juice of 3 lemons
4 cloves garlic (minced)
2 tablespoons Dijon mustard
3 tablespoons peanut oil or vegetable oil
1/2 cup green olives (optional)
1/2 cup of finely diced raw carrots (optional)
1/2 cup of finely chopped fresh parsley (optional)
Salt and black pepper to taste (you can also add some crumbled up Maggi cube)
1 chili pepper, scotch bonnet, or habanero pepper (whole or chopped, optional for heat)
1-2 cups chicken broth or water (you may prefer to use less liquid, so monitor as you simmer)
Instructions:
Marinate the Chicken:
In a large bowl, combine the sliced onions, lemon juice, garlic, mustard, salt, and pepper. Mix well.
Add the chicken pieces and coat them with the marinade. Cover and let it marinate in the refrigerator for at least 3 hours, preferably overnight for more flavor.
Grill or Sear the Chicken:
Remove the chicken from the marinade, shaking off excess onions, and reserve the marinade.
Heat a grill or a pan with some oil over medium heat and brown the chicken pieces on both sides until golden (you don’t need to cook them through). This step adds flavor and color.
Cook the Onions:
In a large pot, heat the oil over medium heat. Add the reserved onions and marinade, and cook until the onions are soft and slightly caramelized.
Simmer the Chicken:
Add the browned chicken to the pot with the onions. Add the olives (if using) and the whole chili pepper for a bit of heat. How much you add and which kind of pepper depends on how hot you want it.
Pour in enough chicken broth or water to partially cover the chicken. Bring to a simmer, cover, and cook on low heat for about 30-40 minutes, or until the chicken is fully cooked and tender. You can even simmer longer if you prefer.
Serve:
Serve your Poulet Yassa over steamed white rice in a large bowl and add the tangy sauce poured over the top. Decorate the top with a sprinkling of the carrots and parsley. Bismillah! Bon appétit!
Teranga in Senegal
Join us on a trip and learn more about how to eat communally around the bowl. Try the peanut stew known as mafé, ceeb, yassa, and other delicious meals of Senegal.
Our French immersion trips for French language educators offer opportunities to sample a variety of Senegalese foods throughout the trip. You may enjoy a meal with local artists, new Senegalese friends, or Vive families.
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