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✺Yassa: Onion, Acid, and the Gut Remembers | Senegalese Chicken & Gut Health

Yassa is not just a dish. It is a correction.

✺Yassa: Onion, Acid, and the Gut Remembers | Senegalese Chicken & Gut Health


✺Yassa — Onion, Acid, and the Gut Remembers


I Eat Tings is a BespokeCurry series exploring African and diasporic foods through memory, embodiment, and the politics of taste.

Open mouth i eat tings graphic, tongue visible, a portal of taste and speech, signaling the body as both entry point and witness.


On Onion, Acid, and the Ways We’ve Been Fed Wrong


I have been eating onions my whole life.


And still somehow… I did not know what they were capable of.


That’s not an accident.

That’s conditioning.


In Senegal—and I’m specifically thinking about Saint-Louis—onions are not filler.

They are not “just aromatics.” They are not something you sauté for three minutes and move on from.


They are the point.


And when you actually let them do what they’re supposed to do—when you let them collapse, soften, sit in acid, break down until they are no longer fighting you—

you realize:

  • we have been undercooking our food.

  • we have been underfeeding our bodies.

Risograph-style yassa card showing chicken and wild onion and the final bowl--outlined with the words “I eat tings,” “yassa,” and “yassa poulet chicken + Onions,” mapping the journey from disaporic ingredient to inheritance.

Onion Work & Gut Restoration


Yassa is not subtle.


It is onion. 

It is acid. 

It is time.


And it is doing something very specific to the body.

Let’s be real:

  • Lemon → wakes the gut up

  • Onion → feeds it

  • Fat → carries everything through


And inside the onion is quercetin— anti-inflammatory, antioxidant, all the words people like to throw around.


But what matters more than the word is the practice.



Because nobody in these kitchens is saying “quercetin.”


They’re just cooking the onion correctly.

/////////////ONION BREAKDOWN PROTOCOL///////////////

Glitch animation of pot of yassa, looping transformation and consumption.

The Yassa Glitch


And that’s the part that’s getting me.


Because the Senegalese are engaging gut care in a way that is not aesthetic, not trendy, not labeled.


It’s just… built in.

It’s assumed.


There are versions of Yassa with mustard.

And I get it.

I used it.

I liked it.


Mustard:

  • rounds the acid

  • adds body

  • makes it easier to eat


But let’s be clear:

 mustard is not the origin mustard is not required


It’s an addition.

A shift.

A choice.


The core is still:

onion + acid + breakdown

A New Era of the Tongue


And breakdown is the word.

Because what you are doing in that pot is:

removing resistance

From the food. From the body. From the process.


I tasted it before the final simmer and it was already there.

Which told me everything I needed to know:

 if the base is right, the rest is just time


Yassa is not just a dish.

It is a correction.

A reminder that:

  • softness is earned

  • digestion is supported, not forced

  • and flavor comes from letting things go further than we’ve been taught to let them go


Open mouth i eat tings graphic, tongue visible, a portal of taste and speech, signaling the body as both entry point and witness.
Open mouth i eat tings graphic, tongue visible, a portal of taste and speech, signaling the body as both entry point and witness.

Tongue Check


Taste the air.

Taste the plate.

Taste what remains.


What is sweet.

What is bitter.

What is missing.


The tongue always knows.


I Eat Tings

✺Yassa: Onion, Acid, and the Gut Remembers | Senegalese Chicken & Gut Health


A study of the tongue, memory, and diaspora through food.


Each dish is a portal.




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