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6 to 8
Medium
By Jeffrey Alford and Naomi Duguid
Published 1998
Yassa is a familiar and much-loved dish all across West Africa, found on restaurant menus from Bamako to Dakar, usually featuring chicken, or sometimes lamb, and citrus-flavored with lemon or lime. It is often said that yassa originated in the Casamance region of southern Senegal, though nowadays in the villages of Casamance, chicken and lamb are luxury foods seldom enjoyed. The only versions of yassa I tasted in Casamance homes were made with fish, as were nearly all t
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