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  • This is a long shot, but to the shirt wearer (or anyone else) – I made Senegalese chicken (poulet yassa?) this week, and although it was really tasty I’m not sure if I prepared it correctly. The recipe made it seem like it is supposed to be saucy, but by the time it finished the sauce had all cooked away. Did I overcook it?

    • Yassa sauce should be fairly thick, its not runny like a tomato sauce. You want to be able to ladle it on top of the rice and protein combo you chose. And while you are cooking Senegalese food you should give maafe a try, its the best! Or take a trip to Sumah’s carryout on 7th St.

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