Yassa — New Location

Yassa

In 2007 when my first adventurous restaurant friend and I were going through the alphabets, we skipped ahead to S for Senegalese at the recommendation of a mutual friend. The restaurant, Yassa, had been featured on a show called Check, Please! There was a lot of buzz about it then and when we went, we found out why. The were simply outstanding!

Fataya

Fataya

Fast forward to 2016 and Yassa has since moved from its location in the Grand Crossing neighbourhood to Bronzeville at 3511 S. King Drive. There is still the homey interior decor. The service doesn’t have the same welcoming feel as it did years ago, although the servers are accommodating after you’ve been seated and you’ve placed your order.

Nem

Nem

During this recent visit, I went with my sister, who is an addict for any West African cuisine. We started with fataya and nem, The fataya were meat pies stuffed with a tomato-based fish paste. For years ago, the stuffing made the pies hearty. There is still the mouth-watering taste, but the filling is less. The nem, which were smaller when I went in the past, were now larger and more filling. Having its base in Vietnam, many Vietnamese refugees had come to francophone West Africa during the Vietnam War and brought the egg roll recipe with them. Since then, it has been adopted in the West African diets, Senegal being one of the countries to add it to menus. Yassa brings them to America.

Cabbage with Carrots

Cabbage with Carrots

We ordered a dish of curry chicken with yams and djollof rice. The curry gravy was absolutely divine. The lack of meat on the chicken bones did take away from the dish. Being extremely comfortable using our fingers, my sister and I picked up the bones and sucked whatever meat there was off. With the sauce, we scooped it over the djollof rice and devoured that, after which we washed it down with a hibiscus favourite of bissap.

Bissap

Bissap

Curry Chicken with Yams

Curry Chicken, Djollof Rice

The final dish we wanted to try was the red snapper. This came as a whole snapper with bone in. Again, we used our fingers to pick up the fish and devoured it along with a side of more djollof rice, cabbage with carrots, and plantains. The skin on the fish was crispier than its preparation in 2007. Good thing the inside was meaty. The plantains were good, but a few more days would have made them perfect.

Plantains

Plantains

Those who like to go to restaurants that give large portions for menu items will love Yassa. The restaurant was quite lively and filled when we arrived. They were also preparing for a live band that was setting up for an evening set, so that may explain a bit of the scrambling with the table service as well as some “rushed feel” with the output from the kitchen. My sister and I admitted that we would probably have to return to try some other dishes that were familiar to us during our individual trips to Dakar.

Red Snapper with Jollof Rice

Whole Red Snapper with Djollof  Rice

Once again, Chicago has two options for Senegalese restaurants. There is Badou Senegalese in Rogers Park, covering the North Side. And there is Yassa in Bronzeville for those venturing through the South Side.

Yassa African Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Badou Senegalese Cuisine

Several years ago when a friend and I had gone through the alphabets down to S, another friend had told us about a Senegalese restaurant on Chicago’s South Side named Yassa. That restaurant was getting a lot of positive press then and after going, we understood why. The service was fantastic and the food was incredible. There were no other Senegalese restaurants that I knew of in the metropolitan Chicago area and I was glad that Yassa was a location I could frequent.

Bissap

Bissap

Fast forward to 2015 and only a few weeks ago, while riding through Chicago’s Rogers Park on the way from the suburb of Skokie, I saw Badou Senegalese Cuisine at 2055 W. Howard Street. Imagine how happy I was to spot the restaurant. To see if I would experience culinary bliss, I made an appointment to return and followed through. And from the initial entry into the restaurant, with the owner thinking I was Senegalese, I knew that it was going to be a winner.

Curry Soup

Curry Soup

I was in the mood for something with a kick to it. Curry vegetable soup jumped off the menu. This was not just a bowl of broth with a few vegetables swimming around in it, but it was chocked full of potatoes, green beans, carrots, celery, and lentils. When I say that it was spicy, I don’t mean in a mild sense. I was in love and having a glassful of bissap made it that more satisfying. This hibiscus drink is a must.

Fataya

Fataya

Having brought a hearty appetite with me, I ordered an appetizer of fataya. These delectable pastries came stuffed with ground beef in a tomato based sauce. These, too, were spicy and served with the tomato and onion sauce of kaani, I remembered how much I enjoyed these from street vendors when I went to Dakar with a friend during undergraduate school for a brief visit. I must admit that the fataya were addictive, enough that I ordered extra for takeaway.

Cebu Djen

Cebu Djen

After letting some time pass, I then ordered a main dish of cebu djen. This entree set my addiction to full bloom. Red snapper, fileted and seasoned very spicy, the meat was plump. The texture was silky like that of skate and Atlantic char. It was the succulent pop in each bite that I appreciated. The djolof rice, reminiscent of couscous, came with a whole carrot, cabbage, and eggplant. The portions were large so, I was completed sated.

Badou Senegalese Cuisine

The food is authentically Senegalese. One thing to note is there will be a wait before your dishes come from the kitchen to the table. And I am beginning to see that this seems to be customary at the cultural restaurants I have been going to as of late. Everything is prepared after you order it, not warmed up and definitely not microwaved. I highly recommend that when you go, take your time ordering various dishes and enjoy them slowly. Good food is meant to be savoured and Badou Senegalese Cuisine wins with putting something in front of you that you can take your time devouring.

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