Goat Yassa

Name: Goat Yassa
Yield: 400.00 g
Cuisine: Senegal
Ingredients: 220.00 ml Bone-in goat pieces (bone gelatin enriches caramelised onion sauce; longest braise of all yassa proteins — 45–60 min for correct tenderness) marinated in lemon-onion-Dijon-garlic marinade; 80.00 g Caramelised onion-lemon-Dijon sauce (bone gelatin makes this the most viscous and richly textured of all yassa versions); 0.00 g Rice (served over)

Goat Yassa from Senegal: explore its ingredients, nutrition facts, 438 calories per serving, and cultural origin.

Goat Yassa — Senegal

Goat Yassa features braised goat in a lemon-onion sauce, requiring long cooking for tenderness, popular in Senegal.

Foods: Goat Yassa

220.00 ml Bone-in goat pieces (bone gelatin enriches caramelised onion sauce; longest braise of all yassa proteins — 45–60 min for correct tenderness) marinated in lemon-onion-Dijon-garlic marinade
80.00 g Caramelised onion-lemon-Dijon sauce (bone gelatin makes this the most viscous and richly textured of all yassa versions)
0.00 g Rice (served over)