Senegal – Poisson Yassa with Green Cape Coast Salad

January 19, 2026

Senegal – Poisson Yassa with Green Cape Coast Salad

Senegal holds the crown for being continental Africa’s westernmost country. It is a vibrant and culturally rich nation that is under-explored by modern day travellers. Yet back in ancient and medieval times, long before west Africa was ‘discovered’ by Europeans, the land that would become Senegal was a people magnet because it played a pivotal role in Atlantic Ocean and trans-Saharan trade networks selling gold, salt, hides, ivory, fish and agricultural produce across Africa. In fact, Senegal’s ports, coastline and rivers have supported fishing, farming, and regional trade for over 20 thousand years.

From the 15th century onward Portuguese and later French traders colonised Senegal introducing new foods, new ingredients and new culinary techniques that complemented and married with local established African food traditions. This reflects Senegalese cooking’s openness to absorbing useful techniques and condiments (such as French mustard) while still keeping a clear identity. Indigenous African rice, for example, had been cultivated and highly valued in Senegal for over 3,000 years before Europeans introduced Asian rice. This ‘new’ rice became a staple alongside local rice during the colonial period and today remains an anchor in traditional, beloved one-pot recipes that existed in Senegal before colonisation. These recipes often use slow simmering methods that layer and deepen the flavours of signature ingredients such as onions.

The flavour profile of Senegalese cuisine is bold yet balanced. Onions are often caramelised for sweetness; acidity from lemon, lime and tamarind brighten dishes; and chilli adds lift rather than heat. Seafood that has been fermented or dried contributes deep savoury notes. Indigenous food practices emphasise grains, sauces, and communal eating. Above all, Senegalese cuisine holds strong cultural values of generosity, respect, and the social importance of eating together, linking history, environment, and hospitality at the table.

Modern Senegalese cuisine is grounded in resilience and adaptability. In the face of ongoing food security challenges recipes are flexible and many Senegalese cooks use economical nose-to-tail and root-to-leaf food practices that reduce waste and maximise nutrition for everyone. Moreover, protein is valued as a shared seasoning, rather than an individual entitlement, with small amounts of meat often being stretched to feed many by cooking it in the same pot as rice and deeply flavoured sauces that let the flavours travel far.

The UN World Food Program ‘School Meals’ Project provided 65,000 hot meals for hungry school children in Senegal in 2025. I like to put my money where my mouth is, so I made a donation to the program. If you felt like you wanted to contribute as well here is the link https://www.wfp.org/countries/senegal

our

SENEGALESE

Menu included

YASSA POISSON

with

GREEN CAPE COAST SALAD

and sides of

steamed long grain white rice and fresh baguette

FISH YASSA - YASSA POISSON

· 1kg firm white fish fillets, or 1x 180 gm fillet per person (see notes)

· 3 large onions, peeled and sliced thinly

· 3 cloves garlic, crushed

· 3 lemons, juiced

· 4 tbs olive oil

· 2 tbs Dijon mustard

· 1 scotch bonnet chilli (optional)

· 2 bay leaves

· 2 chicken bouillon cubes – dissolved in 1 cup hot water

· salt to taste

· 1 tsp smoked paprika

· 1/2 tsp cayenne pepper powder (optional)

· fresh herbs for garnish

Notes on types of fish to choose:

This recipe calls for a sturdy-fleshed white fish fillet that stays intact when cooked in a sauce. In Senegal this would often be Atlantic Coast Grouper or Sea Bream. We used New Zealand Monk Fish (also known as Stargazer) which has very dense, sweet, lobster-like flesh that holds it shape during cooking.

METHOD:

1. Mix lemon juice, garlic, paprika, cayenne, mustard, salt and onions

2. Rub mixture all over the fish and marinate in fridge for 1-3 hours turning over occasionally to ensure even flavouring of the fillets

3. Heat flat-top BBQ grill or wide fry-pan with 2 tbs oil. Remove fish from marinade and quickly brown the fillets in the hot oil on both sides – about 2 minutes each side – then set aside on a plate

4. Now begin making the sauce

5. Take a large pan with high sides and add remaining oil and heat to medium then add the onions and marinating mix and cook on low/medium heat stirring often with a wooden spoon until onions are golden and beginning to caramelise – about 10 minutes

6. Stir in the chicken stock, any liquid that has been released by the resting fish, bay leaves (and whole scotch bonnet is using) and bring to the boil. Use a wooden spoon to scrap up any crisp bits on the bottom of the pan from cooking the onions, then turn the heat back until ingredients are just simmering gently, cover with a lid and cook for 5 minutes

7. Add seared fish to the pan and cover with sauce, then gently simmer uncovered until the fish is cooked, about 5 minutes

8. Taste sauce to see if extra salt is needed and discard the bay leaves and scotch bonnet before serving fish with steamed long grain white rice

TIP: Chicken Yassa is also popular in Senegal. With just a few slight changes and a longer prep time it is easy to convert this recipe to make Chicken Yassa. Just follow the same basic recipe replacing the fish with chicken pieces (with the skin on). At Step 2 increase the marinating time to 8 hours or overnight; at Step 3 browning the chicken will take around 10 minutes each side rather than 2; and at Step 7 cover the pot and increase simmering time from 5 to 45 minutes stirring occasionally and adding a little water if sauce gets too dry.

GREEN CAPE COAST SALAD – Salade de Côte Cap-Vert

This recipe is named after Senegal’s coastal peninsula, Cap-Vert, which is the most western point of mainland Africa. Dakar (Senegal’s capital), is located there and Senegal’s coastal cuisine is strongly associated with this region.

PRIMARY SALAD INGERDIENTS:

· 3 cups mixed greens – baby spinach, watercress etc., washed and dried

· 6 hard boiled eggs, peeled

SALAD DRESSING INGREDIENTS:

· 200 ml olive oil

· 100 ml tarragon vinegar (see notes)

· 1 tsp crushed garlic

· 1 tbs fresh chopped parsley

· 1 tbs of fresh chopped chives – or replace with mixed dry salad herbs

· 2 tbs honey

· 1 tsp salt

· 1/2 tsp fresh ground pepper or to taste

Notes on vinegar:

If you can’t access Tarragon Vinegar replace it with any vinegar on hand and flavour it with fresh Tarragon or 3 dry Star Anise to replicate the flavour profile of Tarragon. Star Anise and tarragon are not botanically related but share a similar sweet, liquorice-like flavour due to a shared aromatic profile.

METHOD:

1. Put all the dressing ingredients in a jar, screw the lid on tightly and shake well to mix then set aside for half an hour to allow flavours to combine

2. Slice the boiled eggs up narrowly, then use a potato masher to crush then up finely or push then through a metal sieve with a wooden spoon

3. Take a large flat plate and spread the greens out over it

4. Sprinkle the egg over the salad greens

5. Shake the dressing up and drizzle it over the salad then serve immediately

These recipes are Q-Zine originals informed by numerous sources including (though not limited to) the following websites:

https://www.senegal-shuttle.com/en/teranga-the-remarkable-culture-in-senegal/

https://www.ajc.com/lifestyles/food--cooking/taste/senegal/uUCIQPmevih9j25Id3AaIK/

https://www.panningtheglobe.com/senegalese-chicken-yassa/

https://www.africanbites.com/yassa-chickenpoulet-au-yassa/

https://blog.africaimports.com/wordpress/2010/06/african-recipe-of-the-week-chopped-egg-salad-from-senegal/

https://www.allrecipes.com/chef-johns-jollof-rice-recipe-7499757

https://www.tasteatlas.com/salade-cote-cap-verte