Yassa au Poulet Togo Style
Yassa au Poulet is a flavorful chicken dish that originates from Senegal and has become widespread in various West African countries, including Togo. The Togolese adaptation of this dish maintains the traditional tangy and spicy flavors, while incorporating local influences to create a unique and delicious experience. Characterized by its marinade featuring a mix of mustard, lemon juice, and a variety of spices, Yassa is a beloved culinary staple in Togo.
History and Influence
The dish traces its roots to the region of Casamance in Senegal, where it was first popularized by the Diola people. Yassa's key ingredient, mustard, was introduced through French colonial influence, and its zesty flavor profile reflects this cross-cultural blend. As the dish traveled across West African borders, each region added its own twist. In Togo, Yassa might be enriched with additional spices and served alongside the country's staple carbohydrates, such as rice or pounded yam.
Ingredients
- Chicken (4-6 pieces, preferably thighs or drumsticks)
- Onions (4 large, thinly sliced)
- Lemons (3, juiced)
- Mustard (3 tablespoons)
- Garlic (4 cloves, minced)
- Chicken bouillon cube (1, optional)
- Olive oil (1/4 cup)
- Vinegar (2 tablespoons)
- Cayenne pepper (to taste)
- Bay leaves (2)
- Salt (to taste)
- Pepper (to taste)
- Rice (to serve)
Preparation
Step 1: Marinate the Chicken
Begin by preparing the marinade. In a large bowl, combine the lemon juice, mustard, garlic, and vinegar. Add salt, pepper, and cayenne pepper according to your taste preference. Place the chicken pieces in the bowl and thoroughly coat them with the marinade. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.
Step 2: Cook the Onions
In a large pot or deep skillet, heat the olive oil over medium heat. Add the sliced onions and stir occasionally, cooking until they become soft and translucent, which should take about 10-15 minutes. Be careful not to let them brown.
Step 3: Brown the Chicken
Remove the chicken from the marinade, preserving the marinade for later use. Increase the heat to medium-high and add the chicken pieces to the pot. Brown the chicken on all sides for about 8-10 minutes. This allows the chicken to develop a richer flavor.
Step 4: Simmer the Dish
Lower the heat and return the reserved marinade to the pot. Add the bay leaves and, if using, crumble the chicken bouillon cube into the mixture. Cover and simmer for 45 minutes to an hour, ensuring the chicken is fully cooked and tender. Use a cooking timer to keep track of the time for perfect results.
Step 5: Prepare the Rice
While the chicken simmers, prepare the rice according to package instructions or your preferred method. This will serve as an excellent accompaniment to the Yassa.
Serving Suggestions
Serve the Yassa au Poulet hot, with a generous portion of the savory onions and sauce over the cooked rice. Consider adding a side salad or some roasted vegetables for a complete meal. The balance of tangy, spicy, and savory flavors pairs well with a refreshing drink, such as Bissap, a hibiscus iced tea popular in West Africa.
Enjoying Your Yassa au Poulet
Yassa au Poulet is best savored in good company—gather friends or family around the table to enjoy this vibrant dish. It is a wonderful opportunity to share the rich culinary traditions of Togo and West Africa as well as to enjoy delicious food with meaningful conversation.