Yassa Marinade

Origin: Senegal / Gambia (Wolof cuisine). A marinade and cooking sauce of caramelized onions, mustard, lime juice, and often a chili such as Scotch bonnet, used both to marinate and to braise chicken or fish (poulet yassa, poisson yassa).

Flavor Profile: Tangy and sharp from lime and mustard, sweetened by long-cooked onions, with moderate background heat.

Culinary Uses: Used as a marinade before grilling or frying the protein, then as the braising liquid the onions are stewed in and served over rice.

Regional Variations: Fish yassa (coastal) versus chicken yassa (more widespread) vary mainly in cook time and whether the protein is grilled first; some versions add a touch of sugar or bouillon cube for depth.

Storage: Best made and used within a day or two as a marinade; the finished braised onion sauce keeps 3–4 days refrigerated.