Kedjenou
Kedjenou is a traditional spicy stew from Côte d'Ivoire that is typically prepared with chicken or guinea hen, and served with attieke or white rice.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Soup
Cuisine African, Côte d'Ivoire, Ivoirian
- Chicken cut into serving pieces
- Eggplant seeded and chopped
- 1 large Tomatoes seeded and chopped
- 2 or 3 Onions thinly sliced
- 2 Hot chile peppers chopped
- 2 or 3Garlic, minced
- 2 or 3 cloves
- Ginger minced
- tbsp Thyme
- Bay leaf
- Salt and pepper to season
Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
Place the pot in the oven and bake for 2 to 3 hours.
Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
Remove the pot from the oven. Let it rest for about 10 minutes.
Serve hot with couscous, attiéké (see note), rice, or boiled yams.