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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":505,"pronunciation":533,"substitutions":534,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":432,"prepMinutes":552,"cookMinutes":553,"restMinutes":554,"difficulty":555,"course":556,"diet":558,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":580,"updatedAt":580,"authorSlug":581,"summary":582,"localeSlug":546,"alternates":583},[394,397,400,403,406],{"answer":395,"question":396},"Yes. The onions cook down to roughly a third of their raw volume and become the sauce, so cutting the quantity leaves you with chicken sitting in thin lemon liquid rather than a braise. If a kilo feels like too much for four people, scale the whole recipe down rather than reducing the onions alone.","Do I really need a kilo of onions?",{"answer":398,"question":399},"Absolutely. Charcoal gives a smoky edge that is traditional and very good, but a hard sear in a heavy pan until the skin is deep brown, or 10 minutes under a hot oven grill, builds enough browning to carry the dish. The long braise in onions is doing most of the flavour work either way.","Can I make yassa without a grill?",{"answer":401,"question":402},"Two usual causes: onions caught and burned rather than browned, or lemon pith went into the marinade. Cook the onions over medium heat with a lid on at first so they sweat before they colour, and use only the juice, never chopped whole lemons, unless the recipe calls for preserved ones.","Why did my sauce turn bitter?",{"answer":404,"question":405},"Not usually. The heat comes from a single scotch bonnet left whole in the pot, which perfumes the sauce without releasing much capsaicin. Sourness and onion sweetness are meant to dominate. If you want real heat, pierce the chilli or chop half of one into the onions.","Is poulet yassa spicy?",{"answer":407,"question":408},"They are the two best-known Senegalese braises and they sit at opposite ends of the flavour range. Yassa is sour and lean, built on lemon, mustard and onion with no thickener. Mafé is rich and sweet-savoury, built on groundnut paste and tomato with root vegetables. Both are ladled over rice, and most Senegalese households cook both regularly.","What is the difference between yassa and mafé?",[410,411,412,413,414,415],"Slice the onions with the grain, from root to tip, rather than into rings. Lengthwise slices hold their shape through the braise instead of dissolving into a purée.","Marinate for at least 4 hours, ideally overnight, but not longer than about 18 — past that the lemon juice starts to make the surface of the chicken chalky.","Wipe the marinade off the chicken before it hits the pan. Wet, oniony skin steams grey; dry skin browns.","Keep the reserved marinade and add it back with the onions. It carries most of the mustard and lemon and there is no reason to throw that away.","Taste for balance right at the end and adjust with lemon juice, not salt. Long braising rounds off the acid, and yassa should still make you sit up.","A whole scotch bonnet dropped in unpierced gives fragrance without heat; anyone who wants the heat can burst it into their own portion at the table.","🍋","Yassa is what happens when you take a kilo of onions seriously. Chicken sits overnight in lemon juice, Dijon mustard and sliced onions, comes out to be browned hard, and then goes back into the same onions as they cook down for the better part of an hour into a soft, tangy, faintly bitter sauce with no cream, no tomato and no thickener of any kind. The flavour is bright and pointed rather than rich — sour from the lemon, sharp from the mustard, sweet from the onions once they surrender. It is the easiest famous Senegalese dish to cook at home, and the hardest to stop eating.","Yassa belongs to Casamance, the green strip of southern Senegal separated from the rest of the country by Gambia, and it is usually traced to Jola cooking there before it spread north to Dakar and then across West Africa. Versions of it now turn up in Gambia, Guinea-Bissau, Mali and Ivory Coast, and in Senegalese restaurants abroad it is often the dish placed first on the menu because it travels so well — nothing in it is hard to source, and it tastes correct made with supermarket ingredients.\n\nThe mustard is the giveaway of history. Dijon arrived with the French and was folded straight into an existing method of souring meat with citrus before grilling, and nobody in Senegal treats it as foreign any more; a jar of moutarde sits in the door of the fridge next to the limes. Traditionally the marinated chicken is cooked over charcoal first, which is where the smoky edge in a really good yassa comes from, and only afterwards braised in the onions. A home oven grill or a hard sear in a dry pan gets you most of the way there, and the sauce covers a lot of the difference.\n\nThe ratio is what people get wrong. A restaurant yassa in Dakar uses something close to equal weights of onion and chicken, and the onions are not a garnish but the body of the dish — they melt down to roughly a third of their raw volume and become the sauce itself. Cooks who halve the onions because a kilo looks absurd end up with lemony chicken in thin liquid, which is a different and much sadder plate of food.","Yassa improves overnight — the onions keep softening and the mustard settles into the sauce. Refrigerate for up to 3 days in a sealed container and reheat in a covered pan over low heat with a splash of water, stirring once or twice. It also freezes well for 2 months, unusually for a braise, because there is no dairy to split; thaw fully in the fridge before reheating so the chicken does not go stringy.",[421,422,423,424],"Uses the full traditional weight of onions, which is the single decision that separates real yassa from lemon chicken.","Sears the marinated chicken hard first, so the sauce gets browning flavour even without a charcoal grill.","Rebalances the lemon at the end, because the acidity fades during the braise and most recipes forget to correct it.","Works with thighs and drumsticks, which stay juicy through 40 minutes of braising in a way breast meat cannot.",[426,427,428],"Large heavy sauté pan or Dutch oven with a lid","Large mixing bowl for marinating","Sharp knife",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},36,24,4,12,890,46,610,[438],"Plain white rice, ideally broken rice, with a spoonful of sauce ladled over each plate and a lemon wedge on the side.",[440,443,446],{"name":441,"description":442},"Yassa poisson","The coastal version, made with grilled fish steaks laid into the onion sauce at the end. Faster, lighter, and arguably the original.",{"name":444,"description":445},"Yassa with olives and carrot","A Dakar restaurant habit: green olives and carrot batons added with the onions, which sweetens the sauce and adds a briny note.",{"name":447,"description":448},"Grilled yassa","Cook the marinated chicken over charcoal until the skin blisters and chars in patches, then finish it in the onions. The smoke is the point and it is worth lighting the grill for.",[450,456,460,464,468,472,474,478,481,484,487,490,495,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.4,"chicken","bone-in chicken thighs and drumsticks, skin on","kg","For the marinade",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},1,"onion","onions, sliced lengthways into thin wedges",{"qty":432,"ref":461,"name":462,"unit":463,"group":455},"lemon","lemons, juiced (about 150 ml)","piece",{"qty":465,"name":466,"unit":467,"group":455},3,"Dijon mustard","tbsp",{"qty":432,"ref":469,"name":470,"unit":471,"group":455},"garlic","garlic, crushed","clove",{"qty":465,"name":473,"unit":467,"group":455},"groundnut oil",{"qty":457,"ref":475,"name":476,"unit":477,"group":455},"black-pepper","coarsely ground black pepper","tsp",{"qty":479,"name":480,"unit":477,"group":455},2,"fine salt",{"qty":479,"name":482,"unit":467,"group":483},"groundnut oil, for searing","For the braise",{"qty":479,"ref":485,"name":486,"unit":463,"group":483},"bay-leaf","bay leaves",{"qty":457,"ref":488,"name":489,"unit":463,"group":483},"scotch-bonnet","scotch bonnet, left whole",{"qty":491,"ref":492,"name":493,"unit":494,"group":483},250,"stock","chicken stock or water","ml",{"qty":496,"ref":497,"name":498,"unit":499,"group":483,"optional":8},60,"olives","green olives, pitted","g",{"qty":501,"name":502,"unit":503,"group":504},null,"extra lemon juice and salt","to taste","To finish",[506,511,515,520,525,529],{"tip":507,"text":508,"title":509,"timerSeconds":510},"Massage the mustard into the skin rather than pouring it over — it clings there and browns into the crust later.","Combine the chicken, {qty:onion} of sliced onions, lemon juice, mustard, garlic, oil, pepper and salt in a large bowl and mix with your hands until every piece is coated and the onions are slick. Cover and refrigerate for at least 4 hours, preferably overnight.","Marinate overnight",14400,{"tip":512,"text":513,"title":514},"This is the step most people skip, and it is the difference between browned skin and grey skin.","Lift the chicken out of the bowl, scraping off any clinging onion, and pat each piece dry with kitchen paper. Keep the onions and all the liquid in the bowl for the braise.","Separate and dry the chicken",{"tip":516,"text":517,"title":518,"timerSeconds":519},"If a piece sticks, it is not ready to turn. Wait 30 seconds and it will release itself.","Heat the searing oil in a wide heavy pan over medium-high heat and brown the chicken in two batches, skin side down first, for about 5 minutes a side until the skin is deep golden and lifts cleanly off the pan. Set the pieces aside on a plate.","Sear hard",600,{"tip":521,"text":522,"title":523,"timerSeconds":524},"They should smell sweet and jammy rather than raw and sulphurous before you go on.","Tip the reserved onions and marinade into the same pan, add the bay leaves and scrape up everything stuck to the base. Cover and cook over medium heat for 15 minutes, then uncover and cook 15 minutes more, stirring now and then, until the onions are translucent, slumped and lightly golden at the edges.","Cook the onions down",1800,{"text":526,"title":527,"timerSeconds":528},"Return the chicken and any juices to the pan, nestle in the whole scotch bonnet, pour in the stock and add the olives if using. Cover and simmer gently for 25 minutes, until the meat pulls easily from the bone and the sauce has thickened to a loose, glossy tangle of onions.","Braise together",1500,{"tip":530,"text":531,"title":532},"Braising dulls acid. Almost every pot needs another squeeze of lemon at this point, so taste before you assume it does not.","Fish out the bay leaves, taste the sauce and add lemon juice a teaspoon at a time until it tastes sharp again, then check the salt. Serve over white rice with the whole chilli set in the middle of the dish for anyone who wants it.","Correct the acidity and serve","poo-LAY YAH-sah",[535,538,542],{"note":536,"swap":537,"original":466},"Avoid sweet American-style mustard — the sugar throws the balance and the colour goes muddy.","Any smooth, sharp mustard, or 1 tbsp wholegrain plus a pinch of extra salt",{"note":539,"swap":540,"original":541},"If you use fish, marinate for only 30 minutes and add it to the finished onion sauce for the last 10 minutes rather than braising it through.","A whole chicken cut into 8 pieces, or firm white fish steaks for yassa poisson","Bone-in chicken thighs and drumsticks",{"note":543,"swap":544,"original":545},"Bottled juice is flatter, so the lime zest puts back some of the perfume you lose.","150 ml bottled lemon juice plus the zest of 1 lime","Fresh lemons","senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","senegal","Casamance",25,55,240,"easy",[557],"main",[559,560],"dairy-free","halal-friendly",[452,458,461],[563,566,568,570],{"alt":564,"src":565},"Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[573,574,575,576,577,578,579],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise","2026-08-20","dishroute-kitchen","Chicken marinated in lemon, mustard and an alarming quantity of onions, then browned and braised until those onions collapse into a sharp, glossy sauce for rice.",{"en":584},"\u002Frecipe\u002Fsenegalese-poulet-yassa",{"items":586,"total":593,"page":457,"limit":431,"hasMore":872},[587,623,652,681,714,742,752,782,812,843],{"slug":588,"title":589,"shortTitle":590,"nativeName":590,"countrySlug":550,"region":591,"baseServings":592,"prepMinutes":593,"cookMinutes":594,"restMinutes":595,"difficulty":555,"course":596,"diet":598,"mainIngredients":603,"images":606,"keywords":616,"publishedAt":580,"updatedAt":580,"authorSlug":581},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap","Dakar",6,10,15,90,[597],"drink",[599,600,601,559,602],"vegetarian","vegan","gluten-free","nut-free",[604,605],"mint","lime",[607,610,612,614],{"alt":608,"src":609},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[588,617,618,619,620,621,622],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":624,"title":625,"shortTitle":626,"nativeName":626,"countrySlug":550,"region":591,"baseServings":432,"prepMinutes":627,"cookMinutes":628,"restMinutes":629,"difficulty":555,"course":630,"diet":632,"mainIngredients":633,"images":635,"keywords":645,"publishedAt":580,"updatedAt":580,"authorSlug":581},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",20,30,120,[631,557],"street-food",[559,560],[634,458,461],"lamb",[636,639,641,643],{"alt":637,"src":638},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[624,646,647,648,649,650,651],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":653,"title":654,"shortTitle":655,"nativeName":655,"countrySlug":550,"region":591,"baseServings":432,"prepMinutes":656,"cookMinutes":628,"restMinutes":628,"difficulty":657,"course":658,"diet":660,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":580,"updatedAt":580,"authorSlug":581},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,"medium",[631,659],"snack",[661,559],"pescatarian",[663,664,458,605],"white-fish","flour",[666,669,671,673],{"alt":667,"src":668},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[653,676,677,678,679,680],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":550,"region":686,"baseServings":592,"prepMinutes":552,"cookMinutes":687,"difficulty":657,"course":688,"diet":689,"mainIngredients":690,"images":696,"keywords":706,"publishedAt":580,"updatedAt":580,"authorSlug":581},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",100,[557],[559,560],[691,692,693,694,695],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[697,700,702,704],{"alt":698,"src":699},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[707,708,709,710,711,712,713],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":550,"region":591,"baseServings":432,"prepMinutes":594,"cookMinutes":719,"restMinutes":720,"difficulty":555,"course":721,"diet":723,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":580,"updatedAt":580,"authorSlug":581},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[722,631],"breakfast",[599,600,559],[458,725,695,488],"tomato",[727,730,732,734],{"alt":728,"src":729},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[715,737,738,739,740,741],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":432,"prepMinutes":552,"cookMinutes":553,"restMinutes":554,"difficulty":555,"course":743,"diet":744,"mainIngredients":745,"images":746,"keywords":751,"publishedAt":580,"updatedAt":580,"authorSlug":581},[557],[559,560],[452,458,461],[747,748,749,750],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578,579],{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":550,"region":551,"baseServings":592,"prepMinutes":628,"cookMinutes":757,"difficulty":657,"course":758,"diet":760,"mainIngredients":761,"images":765,"keywords":775,"publishedAt":580,"updatedAt":580,"authorSlug":581},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja",50,[759,557],"soup",[661,559,601],[762,663,763,764],"okra","shrimp","rice",[766,769,771,773],{"alt":767,"src":768},"Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl","\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[776,777,778,779,780,781],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"countrySlug":550,"region":591,"baseServings":592,"prepMinutes":594,"cookMinutes":552,"restMinutes":629,"difficulty":555,"course":787,"diet":789,"mainIngredients":790,"images":795,"keywords":805,"publishedAt":580,"updatedAt":580,"authorSlug":581},"thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Thiakry","Caakiri",[788],"dessert",[599,601,602],[791,792,793,794],"millet","yogurt","condensed-milk","nutmeg",[796,799,801,803],{"alt":797,"src":798},"Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting inside","\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-1x1.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-4x3.jpg",[783,806,807,808,809,810,811],"caakiri","degue","millet dessert","yogurt pudding","senegalese sweet","no-bake",{"slug":813,"title":814,"shortTitle":815,"nativeName":816,"romanized":817,"countrySlug":550,"region":818,"baseServings":592,"prepMinutes":819,"cookMinutes":687,"difficulty":820,"course":821,"diet":822,"mainIngredients":823,"images":826,"keywords":836,"publishedAt":580,"updatedAt":580,"authorSlug":581},"senegalese-thieboudienne","Thieboudienne (Senegalese Fish and Broken Rice)","Thieboudienne","Ceebu jën","Ceebu jen","Saint-Louis",40,"hard",[557],[661,559],[663,764,693,824,825],"cabbage","tamarind",[827,830,832,834],{"alt":828,"src":829},"Platter of orange broken rice topped with fish steaks, cassava, carrot and cabbage wedges with a whole red 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