Yassa Spice Blend (Senegal)

Yassa Spice Blend (Senegal)

Yassa Spice Blend (Senegal)

£7.99

Senegal’s mustard-and-sour spice base for poulet yassa — add fresh onion and lemon to finish.

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SKU: FP-02-YASSA Category: Tags: , , ,

Description

Ground mustard seed, dried onion flakes, and garlic powder, with dried lemon peel standing in for the marinade’s fresh citrus hit. Rub onto chicken or fish with fresh lemon juice or vinegar, then slow-cook with caramelised fresh onions. Featured in Episode 2. Dry blend, shelf-stable — adapted from the original wet marinade by dropping the fresh onion, garlic, and lemon juice; add those fresh yourself. Contains mustard.

Yassa marinade — Senegal’s sour, mustard-forward base.

  • 2 tbsp mustard (Dijon, or made up from the seed)
  • 2 large onions, thinly sliced
  • 4 garlic cloves, crushed
  • Juice of 2 lemons (or 4 tbsp white vinegar)
  • 2 tbsp oil, salt and pepper
  • Optional: 1 scotch bonnet, 1 stock cube

Blend to a loose paste. It should taste sharp and mustardy before it touches the pan.

The historical source gives the ingredients, not exact ratios — these are traditional proportions as a starting point. Adjust to taste.

Blend video coming soon.

Poulet Yassa

  1. Coat chicken pieces in the marinade and leave at least an hour, ideally overnight.
  2. Cook the sliced onions down slowly until deeply caramelised.
  3. Grill or brown the chicken, then braise it down with the onions and the marinade until rich and tender.

Works just as well with fish (poisson yassa) or lamb. Serve with rice.

Cooking video coming soon.

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