Dry Poulet Yassa

Country of origin: Senegal

Our recipe for today is this famous West African chicken dish – Poulet Yassa. Here’s how to prepare it:


  • 2 small boneless chicken breast halves without skin, cubed
  • 1 small onion, minced
  • 15 ml (1 tbsp) Dijon mustard
  • 2 limes (juice)
  • 2 cloves garlic (minced)
  • 1 cube of concentrated chicken, crushed (optional)
  • 1tsp coriander
  • 1tsp chilli powder
  • 1 tsp cardamom
  • 30 ml (2 tbsp.) Peanut oil or canola
  • 125 ml (1/2 cup) water or chicken broth
  • 1 red pepper, seeded and cut into strips
  • 1 green pepper, seeded and cut into strips
  • Salt and pepper


  • In a bowl, combine chicken, onion, mustard, spices, lime juice, garlic, chicken concentrate and half of the oil (15 ml / 1 tbsp.). Let soak 10 minutes.
  • In a nonstick skillet over medium-high heat, brown the chicken and marinade in the remaining oil (15 ml / 1 tbsp.).
  • Add some salt and pepper.
  • Add some water and let it simmer for 15 minutes.
  • Add peppers and cook 5 minutes or until chicken is done and peppers al dente .

Serve with basmati rice.

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