Kedjenou (Kedjenou)
Overview
Kedjenou is a spicy chicken stew from Côte d'Ivoire, cooked slowly in a sealed pot with almost no added water. Pieces of chicken, often a tough free-range bird, are layered with tomatoes, onions, aubergine, garlic, ginger, fresh chilli and herbs. The pot is sealed, traditionally a clay canari closed with banana leaves, and set over coals. Instead of stirring, the cook lifts and shakes the whole pot from time to time, so the chicken cooks in its own juices and those of the vegetables. The result is tender meat in a thin, clear, very flavourful sauce, served with attiéké or rice.
History
Kedjenou is a dish of the Baoulé people of central Côte d'Ivoire, and it is now cooked throughout the country, from village homes to the maquis, the open-air eateries of Abidjan. The old way of cooking it in a terracotta canari buried in hot embers is still used for special occasions. Because the sealed pot keeps all the steam inside, the method was also a good way to save scarce water.
Main ingredients
Chicken, tomato, onion, aubergine, chilli, ginger. The soup is built on its own juices and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Tomato soups
Recipe
Method
- 1
Put the chicken, vegetables, garlic, ginger, chillies and herbs into a heavy pot and season well.
- 2
Add only 100 ml water, then seal the pot tightly with a lid.
- 360 min
Cook over a low heat for 50 to 60 minutes without opening the lid.
- 410 min
Shake the pot firmly every 10 minutes so nothing sticks.
- 5
Serve with attiéké or rice.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
