It is, without a doubt, an impressive one.
Senegalese cuisine is unmistakably African in style and appearance.
But the flavors in that French-speaking nation have been influenced by its French colonial tradition. I have seen recipes for all manner of marinades to begin yassa, typically lemon juice and peanut oil. After a night in the hot tub, the chicken is seasoned with paprika and baked, the pan juices reserved for the lemon-onion sauce. Fatou suggests a pitcher of her gentle, homemade uncarbonated ginger beer to wash it down, and says the yassa has become a favorite dish of the catering clientele she's building. And on days she doesn't have to be behind the stove, Fatou will come along and help serve, attired in the brightly printed, head-turning African robes of her native Senegal and proudly explaining her yassa.