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Kedjenou II

Kedjenou II is a traditional Ivorian recipe for a classic stew of chicken cooked very slowly in an aubergine and tomato sauce thickened with okra and flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Ivorian version of: Kedjenou II.

prep time

20 minutes

cook time

110 minutes

Total Time:

130 minutes

Serves:

6

Rating:

Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesVegetable RecipesCote-divoire Recipes

Kedjenou is a dish from Côte d'Ivoire that's cooked slowly and is typically made with old chickens. Traditionally it is either wrapped in banana leaves and cooked on hot coals or is made in a jar-shaped clay cooking pot called a canari or canary which is heated on hot coals. You can make this in an oven or on the stove top or even in a slow cooker, but whatever dish you use, it must have a close-fitting lid so that steam does not escape.

Ingredients:

large chicken (1.4kg) cut into serving-sized pieces
4 small aubergines, peeled and cut into pieces
6 okra, cleaned and chopped
2 onions, chopped
1 hot chilli, chopped
4 tomatoes, blanched, peeled and chopped
2cm length fresh ginger
bay leaf
sprig of thyme
2 garlic cloves, minced
120ml chicken stock
1 tbsp groundnut oil

Method:

Simply combine all the ingredients in a large cooking pot. Stir to mix the ingredients then seal with a tight-fitting lid. You can achieve this either by making a flour and water dough and placing all the way around the rim or you can make a double layer of cooking foil and ringing the rim of the pot with this before securing the lid.

Place in an oven pre-heated to 160°C (320°/Gas Mark 3) and cook for 100 minutes ensuring that you shake the dish every ten minutes or so to prevent sticking. Take the pot from the oven and allow to rest for 10 minutes before serving with FuFu.