4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"Yassa (food)"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"Yassa (food)"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"Yassa is a spicy dish prepared with onions, lemon or mustard and marinated poultry, fish, or lamb. Originally from Senegal, it has become popular throughout West Africa. Other names for chicken yassa include yassa au poulet and yassa ganaar. The term \"yassa\" refers to the method of cooking, while \"guinar\" means chicken in Wolof, the national language of Senegal. Yassa Guinar is commonly prepared in the southern region of Casamance and across other parts of West Africa. It is one of the most iconic dishes of Senegalese cuisine and is known for its tangy, savory flavor, derived from its distinctive onion and citrus-based sauce."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Ingredients"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"While variations exist, a standard yassa ganaar recipe includes: • Chicken (usually cut into serving pieces) • Onions (large quantity, often 4–6 large onions per chicken) • Fresh lemon or lime juice • Dijon mustard or local mustard • Garlic and chili peppers • Black pepper and salt • Vegetable oil • Bouillon cubes (optional) ==Preparation=="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"Preparation"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"Preparation of yassa ganaar: • Marinate the chicken with lemon juice, mustard, garlic, chili, black pepper, and thinly sliced onions. Let it sit for several hours or overnight. • Brown the chicken, either by grilling or frying, to add depth of flavor. • In a large pot, sauté the marinated onions until caramelized and soft. • Add the browned chicken pieces back to the pot, along with the remaining marinade. • Simmer the dish until the chicken is fully cooked and the sauce is rich and flavorful. • Serve hot, typically over steamed white rice. ==See also=="}}]]}]]}],["$","div",null,{"className":"mt-8 pt-4 border-t border-gray-100","children":["$","a",null,{"href":"https://en.wikipedia.org/wiki/Yassa%20(food)","target":"_blank","rel":"noopener noreferrer","className":"text-xs text-gray-400 hover:text-gray-600 transition-colors","children":"Source: Wikipedia ↗"}]}]]}],["$","div",null,{"className":"px-6 py-4 border-t border-gray-100 flex justify-between items-center","children":["$Lf","$L10"]}]]}]