African, Chicken, Senegal

Chicken Yassa

Hi guys. How are you all doing today? Todays recipe has always been inspiring for me.

When I was little I used to watch this programme not so sure what it’s called now “cooking with shemite” what the programme is all anout is showcasing dishes from all over Africa. On this one episode she invited lady from Senegal. The lady introduced herself and tge dish she would be preparing that day.

At that time I was like nahhh. I dont understand this meal so o wont be
making it. Mind you then I was about 13 pr 14. I was already trying out meals and even cooking for my parents guests.

But then lately I stumbled upon it and I had a proper understanding of the meal and by the time I was done I knew I had made the right choice. 🙂 so here is my tweaked version.

Ok, now that you have heard my story o think we best get started on cooking. Hehehe.

3 medium sized onions
Yellow pepper
Green pepper
Crushed chilli
Black peppercorns
Spring onions
Dijon mustard
Vegetable or olive oil

Food processor or blender
Wooden spoon
Baking tray
1 medium sized pot

Prep time : 10 minutes
Cooking time : 1 hour : 20 minutes
Total time : 1 hour : 30 minutes

Method :

Preheat the oven to about 180 degrees Fahrenheit Blend the peppers, 1 onions and garlic in a blender. Blend until smooth.


Next rinse and remove any stray hairs from the chicken. Place the chicken in a Large bowl, add half of the blended pepper marinade, add the lemon juice and black pepper. Rub the marinade well into the chicken and let it marinade for atleast 2 hours or more. But if you are pressed for time, 30minutes is ok as well.



After the chicken is marinaded, place it on a baking tray and bake for 45 minutes. The original method for the chicken is fry it until it is golden brown, but I didn’t want to fry the chicken as I wanted a healthier alternative.


Next in a medium sized pot, add the vegetable oil, let it heat up and then add the remaining 2 onions already in the marinade (sliced) fry until the onions becomes soft.




After 10 minutes add the mustard, crushed chilli pepper and chicken. Stir and slow cook Let it cook for another 10 minutes.



After 10 minutes add the grilled chicken. Stir well so that the sauce is well coated on the chicken. Please Do not add water or any stock at this stage, as it will only turn the sauce into a stew like form. Let it simmer for 7 minutes.


That’s it, all done. For some people they like their onions, still crunchy and fried, but I prefer mine soft. I hope you enjoy my version

That’s it from me today

I’ll see you all in my next post

Love Duchess O



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2 thoughts on “Chicken Yassa”

  1. Nice recipe!pls what’s blackpeppercorns?any alternative names or substitute?When is it added in the recipe?
    Is Dijon mustard a brand name or would any mustard do?
    Thanks a lot!!!


    1. Hello Ada. Peppercorns are mostly used to to flavour food. Substitute it black pepper. Dijon mustard is a type of mustard. (French) if you cant get that try English mustard and then add vinegar to give it same taste. All the best dear. Xxx


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