Description
Onions are the stars in this scrumptious West African sauce – lots of caramelized onions in a spicy lemony sauce.
R45.00
Yassa Sauce
– with caramelized onion & lemony mustard
– perfect with seafood & chicken
Include 2 Packets of 50g Yassa Sauce
AIR-DRIED TO 100g MAKES 400/500g HYDRATED SAUCE
100g (2x 50g packets) + 2 cups (500ml) liquid = serves 4; 50g + 1 cup (250ml) liquid = serves 1 or 2
TO RECONSTITUTE:
Onions are the stars in this scrumptious West African sauce – lots of caramelized onions in a spicy lemony sauce.
Dairy, Wheat, and Gluten-free. No sugar added.
Out of stock
Onions are the stars in this scrumptious West African sauce – lots of caramelized onions in a spicy lemony sauce.
Serving Size: 1 Bag (100g) |
Servings Per Container: 4 |
Amount Per Serving |
Calories 80 Calories from Fat 25 |
%Daily Value* |
Total Fat 2,5g 4% |
Saturated Fat 0g 0% |
Trans Fat 0g |
Cholesterol 0mg 0% |
Sodium 390mg 1% |
Total Carbohydrate 11g 4% |
Dietary Fiber 2g 8% |
Sugars 4g |
Protein 2g |
Vitamin A 0% - Vitamin C 15% |
Calcium 2% - Iron 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
Reconstitute sauce as per instructions. Add chicken to the reconstituted Yassa sauce and marinate for at least two hours (This step can be omitted if really pressed for time, but it yields the most flavourful product)
Heat the oil in a saucepan.
Remove the chicken from the marinade, reserve the marinade. Fry chicken until golden brown all over. Remove from the pan.
Fry chicken until golden brown all over. Remove from the pan.
Add Yassa marinade to the same pan, when thoroughly heated, add the chicken. Reduce heat, cover and simmer for 20 — 25 minutes.
Serve with White or Brown Rice with Olives and lemon wedges
CHEF’S TIP: Substitute equal quantities of fish for the chicken. Reduce cooking time when using fish.