«

»

Kedjenou – Ivory Coast Chicken Stew

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.

Kedjenou - Ivory Coast Chicken Stew
Ingredients
  • 1 whole chicken, chopped into 8 pieces
  • 1 large or 2-3 small onions, finely chopped
  • 1 eggplant, diced
  • 2-3 tomatoes, diced
  • 2 capsicums, diced
  • 4-5 cloves garlic
  • 1 knob of 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)
Instructions
  1. Cut the whole chicken into about 8 pieces. Chop onions. Add both to a large saucepan with the olive oil.
  2. Cook until chicken is browned and onions are translucent.
  3. Chop the remaining ingredients and add to browned chicken and onions along with spices.
  4. Cover and cook on medium heat, stirring every 8 - 10 minutes until cooked (about 45 minutes).

Comments and Feedback

1 Comment on "Kedjenou – Ivory Coast Chicken Stew"

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
Sort by:   newest | oldest | most voted
Γεώργιος Νακούλας
Guest
Member

φαντάζομαι την γεύση.

wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining