Kedjenou is a spicy stew that is traditionally prepared with chicken or guinea hen, and vegetables. It is one of the most popular dishes from Côte d’Ivoire, which is where we are headed today. Kedjenou (also called kedjenou poulet and kedjenou de poulet) is typically slow-cooked in a canari, a traditional earthenware pot that takes the shape of a jar with a narrow opening. Côte d’Ivoire is actually known for its pottery made of high quality clay coming from the Savanes district in Boundiali and Korhogo. The slow cooking of this porous clay allows the end result to maintain its porous qualities as well as offer high heat resistant material, and therefore make a number of cooking equipments like the canari, but also vases and jars. The canari, which is sealed with banana leaves and a string, is placed over fire or coals to allow the kedjenou to cook.
Prep time: 10 minutes/Cook time: 40 minutes/Serves: 4
Ingredients
1 whole guinea fowl (or chicken), cut into serving-sized pieces
4 large tomatoes, blanched, peeled, deseeded and diced
3 onions ,diced
2 garlic cloves, finely chopped
2 whole habanero chillies, finely diced
1 aubergine (eggplant), cut into large dice
3 tbsp vegetable oil
2 cubes chicken bouillon, crumbled
1 (3cm /1-in) piece of fresh ginger, grated
3 bay leaves
1 tbsp smoked paprika
2 tbsp chopped parsley (for garnish)
Salt and freshly-ground black pepper, to taste
Method:
In the base a cast iron casserole (Dutch oven) or heavy-based pan, arrange the guineafowl or chicken pieces. Pour over the oil, then add the tomato, onion, garlic and aubergine. Season with the salt, place pepper, chopped hot peppers, bay leaves and ginger.
Sprinkle over the crumbled stock cubes, scatter over the paprika then mix thoroughly to combine.
Cover the pot, and cook over low heat for 45 minutes. Stir and turn over the pieces of fowl every 15 minutes during cooking.
Garnish with chopped parsley and serve with white rice or attiéké.
