Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular cuisine of Côte d’Ivoire.
Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderises the meat and concentrates the flavours of the ingredients. Sometimes the dish is cooked in a wrapped and sealed banana leaf that is placed under hot coals. In Côte d’Ivoire the dish is traditionally served with Attiéké, a side dish made with grated cassava.
- 1 whole chicken, chopped into 8 pieces
- 1 large or 2-3 small onions, finely chopped
- 1 eggplant, diced
- 2-3 to matoes, diced
- 2 capsicums, diced
- 4-5 cloves garlic
- 1 knob fresh ginger, peeled and finely diced
- 3-4 bay leaves
- 2 beef stock cubes , additional salt to taste works as well but lacks adding flavour
- dashes of thyme, cumin and salt - to taste
- 1 scotch bonnet pepper , puncture the skin for a real spicy kick
- 1 teaspoon olive oil , optional
- Cut the whole chicken into about 8 pieces. Chop onions. Add both to a large saucepan with the olive oil.
- Cook until chicken is browned and onions are translucent.
- Chop the remaining ingredients and add to browned chicken and onions along with spices.
- Cover and cook on medium heat, stirring every 8 - 10 minutes until cooked (about 45 minutes).
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