- After emptying Yassa into a heavy-bottomed pan, rinse jar with ¼ cup water and add to pan before simmering. Simmer covered. Increase water up to ½ cup water if you prefer a much looser and saucier Yassa. Taste at the end of cooking and adjust salt as needed.
- To thicken sauce, simmer uncovered for 10–15 minutes or until sauce reaches your desired thickness.
- At the end of cooking, Jainaba strongly recommends stirring in 2-3 teaspoons of freshly squeezed lime juice (lemon not recommended) for extra authenticity and vibrancy. A game-changer for traditional Yassa. Do It!
- If you prefer an onion-heavy Yassa, caramelize one medium yellow onion diced (or cut into strips) in 2-4 Tbsp. oil in a heavy-bottomed pan before adding Yassa sauce.
- For an extra spicy Yassa, stir in 2-3 teaspoons of our Kaani sauce at the end of cooking or serve tableside spooning dollops onto your plate. Is it even Yassa if it isn’t deliciously spicy? Nah! Go for it…
- Product separation occurs naturally in our Yassa sauce. Shake well before use.