Kedjenou is a traditional Ivorian dish made with chicken and vegetables slowly cooked. This dish comes from the center part of Côte d’Ivoire (Ivory Coast) and is pressured cooked under wood fire into a “canari” (pot made out of clay). It is cooked without water and oil and can be eaten with rice or attiéké (cassava couscous). Vegetables are delicately cooked into their own water that came out of them and the chicken fat for 40 minutes without opening the pot. Although you may shake the pot to mix the flavors every 10 minutes. The Baoulé (ethnic group for the Center of Côte d’Ivoire) use banana leaves to seal the canari during the cooking. Recipes vary from household to household and I present to you my Chicken Kedjenou recipe.
- 1/2 chicken cut in pieces
- 1 onion big
- 2 tomatoes medium
- 4 eggplants small (Africans)
- 3 garlic cloves
- 1 in fresh ginger
- 1 laurel leaf
- 2 hot pepper optional
- 1 seasoning cube
- Black pepper
- Put Chicken pieces into pot.
- Diced the onion, tomatoes, eggplants.
- Chop garlic and ginger.
- Put vegetables, with garlic and ginger on top of the chicken.
- Add pepper, laurel leaf, black pepper, salt and seasoning cube.
- Do not stir and close the pot.
- Cook for 40 minutes under low heat and shake the pot every 10 minutes.
- Only open the pot at the end of the 40 minutes.