Made with all-natural ingredients
Air-dried to lock in freshness

 

Yassa 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:

  • Mix contents of 100g packet with 400/500ml vegetable or chicken stock. Bring to the boil while stirring.
  • Turn down the heat, simmer until the sauce is hydrated - about 5 minutes (50g packet - half stock) For a richer sauce, go half cream, half stock

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.

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Additional Information

Description

Onions are the stars in this scrumptious West African sauce – lots of caramelized onions in a spicy lemony sauce.

Storage Information

Store in a cool, dry place. Once opened, seal the remainder of the package.
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:
 

Recipes

YASSA CHICKEN
Course: Main Course
Servings: 4
Ingredients
  • 500g Deboned chicken breasts cubed OR
  • 700g Chicken pieces
  • 400-500ml Chicken Stock
  • 1 Tablespoon Oil
  • Salt & Pepper
Instructions
  1. 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)

  2. Heat the oil in a saucepan.

  3. Remove the chicken from the marinade, reserve the marinade. Fry chicken until golden brown all over. Remove from the pan.

  4. Fry chicken until golden brown all over. Remove from the pan.

  5. Add Yassa marinade to the same pan, when thoroughly heated, add the chicken. Reduce heat, cover and simmer for 20 — 25 minutes.

Recipe Notes

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.

Ingredients

  • ONION
  • MUSTARD SEEDS
  • LEMON JUICE
  • CORN FLOUR
  • MUSTARD
  • GARLIC
  • CANOLA OIL
  • VEGETABLE STOCK (ONION, CELERY, CARROT, MUSHROOM, RED PEPPER, TOMATO PASTE, CHILLI PEPPERS