Chicken Yassa (Yassa Poulet) is a Senegalese dish that is cooked a whole lotta onions amongst other ingredients. I’d been wanting to make this for a while now and I woke up today with a decision to go ahead and make it. After going through my fridge in my head, I realized I had the ingredients needed to make it.
I adapted my recipe from The Congo Cookbook. The original recipe calls for Dijon mustard; I had only regular, it also calls for cider vinegar and I used distilled white vinegar. For directions & more, keep reading!