Chicken Yassa

Yassa can be prepared with chicken, lamb, or fish in a similar fashion to Gambian caldo. For my part, I chose the most common preparation, chicken yassa. This chicken yassa dish originates from Casamance, a historical and natural region of Southwest Senegal, between The Gambia and Guinea Bissau, partially isolated from the rest of the country by the Gambian territory. The Casamance region gets its name from the river Casamance. A whole chicken, cut into pieces or boneless, is first marinated overnight with onions, the juice of several lemons or limes, mustard and peanut oil, then grilled and finally gently cooked in its marinade. It is typically served with white rice.