Kedjenou

Kedjenou, a beloved Ivorian specialty is a slow-cooked chicken stew. It’s named after the traditional earthen pot it’s traditionally prepared in, the “canari,” which is sealed with banana leaves to trap steam and enhance the flavors. Featuring chicken marinated in a blend of spices and mixed with vegetables, Kedjenou is simmered to perfection, allowing the ingredients to stew in their natural juices. Enjoy it with attiéké (grated cassava) or steamed rice for a truly authentic experience.

Ingredients

  • 2 lbs. of chicken (thighs and wings with skin work best)
  • 1 eggplant – peeled, sliced, and salted
  • 1 chopped onion
  • 2 chopped green onions
  • 1 seeded and chopped hot chili pepper
  • 3-4 peeled and chopped tomatoes
  • 1 red or green bell pepper
  • 1 small peeled and minced ginger piece
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 2 minced cloves of garlic
  • 1 teaspoon smoked paprika
  • 1/2 cup of water or chicken stock
  • 1 tablespoon ground nut oil (only if using skinless chicken)

Instructions

  • Combine all ingredients into a large cooking pot
  • Stir well until everything is combined
  • Seal the pot with some heavy duty aluminum foil
  • Put on the tight fitting lid
  • Cook on medium high heat for about 5 minutes then turn down to low heat
  • Shake the pot without removing the lid every 15 minutes
  • Cook for 1 1/2 hours and then check for to see if meat is cooked, if not continue cooking until done