Poulet Yassa is the national dish of Guinea and one of the most celebrated chicken dishes in West African cuisine. It is especially known for its bold, tangy flavor created by a marinade of lemon juice, onions, chili, and spices.
The dish originated as a practical solution to the tough texture of traditional African fowls. Long marination in acidic citrus juice helped break down the meat fibers, making the chicken tender while infusing it with deep flavor. Onions, abundant and inexpensive, became a defining component, eventually forming the rich sauce that characterizes the dish today.
Although Poulet Yassa is strongly associated with Guinea, it is also widely prepared in neighboring countries such as Senegal and The Gambia, where regional variations exist. Despite these differences, the core technique of citrus marination followed by frying or grilling remains consistent.
Poulet Yassa is traditionally served with plain white rice, which balances the sharpness of the lemon and the richness of the onion sauce. Prepared for family meals, gatherings, and special occasions, the dish represents West African ingenuity, resourcefulness, and the ability to transform simple ingredients into a nationally cherished meal.
