Yassa as in "Poulet Yassa" or "Poisson Yassa". Yassa is a dish common in the Senegal-Gambia regions. It is a dish with mustard, lemon, onion and chilli as its predominant flavours. This spice blend combines the flavours of the composed dish by mixing toasted spices, house-made burnt red onion powder and dried citrus peels. Use this blend to make traditional chicken or fish yassa, or try using it with plant-based proteins or mixed mushrooms.
Mustard and chilli offer heat, the lemon offers acidity and onions, cooked until caramelized, for sweetness.
- Ingredients: Mustard seeds, burnt red onion powder, dried onion, granulated garlic, dried chilli flakes, Cameroon pepper, black pepper, thyme, ginger, turmeric, paprika, anise seeds, lime peel, lemon peel, bay leaves, granulated sugar, citric acid, and kosher salt
Rachel Adjei is a Black chef from Rexdale, Ontario (with roots from Ghana) and the founder of The Abibiman Project, a culinary education initiative that seeks to promote African foods and cultures in both the professional food industry and society at large. To find out more about The Abibiman Project, visit www.theabibimanproject.com.