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Tastes from Africa – Poulet Yassa (aka Senegalese Chicken)





16 October 2012


Our Country Cuisine series takes you on a culinary tour of South Africa, offering the essence of our historical and traditional food treasures. This taste of adventure comes with the compliments of Raymond du Plessis, our tough man from Tuffstuff Insurance.

Text: Leilani Basson
Photography: Jannie Herbst

Tastes from Africa
With overlanding celeb, Johan Badenhorst

Johan Badenhorst of Voetspore fame is well known for many reasons.
He’s an explorer, adventurer, writer, film maker, TV personality, musical producer and an authority on overlanding. Cooking could easily be added to the list. When we visited him in Pretoria, Johan decided to share a taste of Senegal with us.

Poulet Yassa (aka Senegalese Chicken) Recipe

What you need

2 whole chickens, cut into pieces
4 to 6 onions – chopped
1 to 3 hot chillies – chopped
Juice of 4 to 5 lemons
2 tbs Dijon mustard
100ml peanut oil
Salt and pepper to taste
3 tbs cooking oil

What you do

Mix all the ingredients, except the cooking oil, together in a large pot and marinade for about four hours. Take out the chicken pieces, dry with paper towels and fry in the oil until brown. Take out of the pot. Sauté the onions in the pot for about 10 minutes.
Add the rest of the marinade and chicken to the onion in the pot. Lower the heat and cook for about 30 minutes. Serve with rice or couscous.

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