kedjenou
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Kedjenou is a traditional dish from Côte d'Ivoire, typically made with chicken and vegetables slowly cooked in a sealed canari (terracotta pot) over fire or coals. The dish's name comes from the Baoulé language word "kedjenou", which means to move or shake, referring to the method of preparation where the pot is shaken occasionally to mix the ingredients without opening it. The slow cooking process allows the flavors to meld together, resulting in a spicy, flavorful stew. Kedjenou is often served with attiéké, a side dish made from cassava.
Recipe
Ingredients:
1 whole chicken, cut into pieces
2 onions, finely chopped
4 cloves of garlic, minced
2 fresh tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 hot peppers (optional)
2 tablespoons of tomato paste
1 teaspoon of thyme
1 teaspoon of black pepper
Salt to taste
1 cup of water
2 tablespoons of vegetable oil
Instructions:
Start by cleaning the chicken pieces properly and place them in a large bowl.
Add the chopped onions, minced garlic, chopped tomatoes, chopped bell peppers, hot peppers, tomato paste, thyme, black pepper, and salt to the bowl.
Mix everything together until the chicken pieces are well coated with the spices and vegetables.
Heat the vegetable oil in a large pot over medium heat.
Once the oil is hot, add the chicken pieces along with the vegetables and spices into the pot.
Stir everything together and then add the water.
Cover the pot and let it cook on low heat for about 2 hours. Make sure to stir occasionally to prevent the chicken from sticking to the bottom of the pot.
After 2 hours, check the chicken to see if it's tender. If not, let it cook for another 30 minutes.
Once the chicken is tender and the sauce has thickened, your Kedjenou is ready to be served. Enjoy it with rice or bread.