What is Yasaa and how to make it? (African Food)?

Yassa Poulet-Is an W. African Chicken dish made w/ marinated onions. I fell in love w/this dish while visitng Senegal(Dakar) I make this all the time -it's like my favorite dish. I don't put cabbage in mine I usually add a few carrot slices to give it color.

Here's a great recipe for it-I prefer the Congo site recipe
http://www.congocookbook.com/chicken_recipes/poulet_yassa.html


Here's a picture (this person added olives though)
http://jkmassonrecipes.blogspot.com/2007/06/poulet-yassa-tutorial.html

You can find the Maggi Cubes-at a International market store or sometimes on the International food aisle in your grocery store-If you can't find this in your town you can also use Knorr bouilion cubes

4 large onions, thinly sliced
1/2 cup freshly squeezed lime juice
1 tsp salt
1/2 tsp black pepper
1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)
3 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk celery, chopped
4 cloves garlic, minced
1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)
1/2 cup chicken broth, homemade or canned
hot cooked rice or couscous

In large bowl, combine onions, lime juice, salt & pepper. Add chicken & toss to coat well. Cover & refrigerate for 3-6 hours. Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.

Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.

Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth & reserved marinade liquid; bring to boil. Return chicken to Dutch oven; reduce heat to medium-low and simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35 to 40 minutes. Serve over hot cooked rice or couscous.

If you mean Yassa, it is a spicy marinated dish with meat. Originally from Congo.

What you need

one-half cup peanut oil (or any cooking oil)
one chicken, cut into serving-sized pieces
four (or six, or more!) onions, cut up
eight tablespoons lemon juice
eight tablespoons vinegar (cider vinegar is good)
one bay leaf
four cloves minced garlic
two tablespoons Dijon mustard (optional)
one or two tablespoons Arome Maggi® sauce (or Maggi® cubes and water), or soy sauce (optional)
chile pepper, cleaned and finely chopped (optional)
cayenne pepper or red pepper, black pepper, salt (to taste)
a small cabbage, cut into chunks (optional)
a few carrots, cut into chunks (optional)

What you do

Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade. Cook according to one of the following methods.
Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
Add chicken to the sauce, cover and simmer until chicken is done. Use a meat thermometer to check for doneness.
Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
Serve Ginger Beer or Green Tea with Mint with or after the meal.