Senegal: Chicken Yassa & Joloff Rice

Senegal | June 9, 2015 | By

Here’s a combination of two deeply flavorful dishes that are Senegalese classics. Chicken Yassa is marinated overnight in onions, lemon juice and vinegar among other ingredients. This marinade provides a nice acidy tartness, plus it’s a traditional tenderization method because chickens are sometimes tough in that part of the world. The onions are then cooked down and caramelized to be served with the chicken. 

Joloff rice is another famous dish that is considered the precursor of both paella and jambalaya. The rice soaks up some of the tart juices from the chicken and onions to make one meal full of bold flavors.

Here are some helpful recipes for the Chicken and Rice

 

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