Authentic Ivorian Kedjenou: A Step-by-Step Guide

Ingredients

1 whole chicken, cut into pieces
3 tablespoons vegetable oil
2 large onions, finely chopped
3 cloves of garlic, minced
2 fresh tomatoes, chopped
1 tablespoon fresh ginger, grated
1 hot pepper, diced (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup water
1 tablespoon Maggi or chicken bouillon cubes
1 eggplant, cut into chunks
2 carrots, cut into chunks
1 bell pepper, cut into chunks

Steps and instructions

Start by heating the vegetable oil in a large pot over medium heat.
Add the chopped onions to the pot and cook until they are soft and translucent.
Add the minced garlic, grated ginger, and diced hot pepper (if using) to the pot and cook for another minute.
Add the chopped tomatoes, salt, and black pepper to the pot and stir well.
Place the chicken pieces into the pot and stir until they are well covered with the sauce.
Add the water and Maggi or chicken bouillon cubes to the pot and mix well.
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
After 30 minutes, add the eggplant, carrots, and bell pepper to the pot and stir well.
Continue to cook the mixture on low heat for another 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Once cooked, check the seasoning and adjust if necessary.
Remove the pot from the heat and let it sit for a few minutes before serving.
Enjoy your Kedjenou with steamed rice or bread for a complete meal.

Tools for making

Large pot - used for cooking the Kedjenou
Cutting board - for chopping onions, tomatoes, and vegetables
Knife - for cutting the chicken, onions, tomatoes, and vegetables
Grater - to grate the fresh ginger
Measuring spoons - for accurate measurement of salt, black pepper, and bouillon cubes
Spatula - for stirring the ingredients in the pot
Ladle - for serving the Kedjenou
Cooking spoon - for mixing the ingredients in the pot

Recipe variations

Use different meat options like beef, lamb, or goat instead of chicken.
Replace the meat with tofu or tempeh for a vegetarian version.
Add additional vegetables like okra, zucchini, or mushrooms.
Experiment with different spice blends such as curry powder, paprika, or cumin.
Include herbs like thyme, rosemary, or parsley for added flavor.
For a spicier version, increase the amount of hot pepper or add chili flakes.
Try using coconut milk instead of water for a richer and creamier sauce.
Add a squeeze of lemon or lime juice at the end for a tangy twist.
Serve the Kedjenou over couscous or quinoa instead of rice.
Garnish with fresh cilantro or scallions for a pop of freshness.

Recipe overview

Welcome to the recipe for Kedjenou, a traditional dish from the Ivory Coast that is rich with flavors and wholesome ingredients. This one-pot wonder is essentially a slow-cooked stew, featuring tender pieces of chicken and a rainbow of nutritious vegetables, all simmered together in a deliciously spicy tomato sauce. The beauty of Kedjenou lies in its simplicity and versatility. You can adjust the heat to your liking, and even switch out the vegetables based on what you have on hand. This dish is typically enjoyed with steamed rice or bread, making it a complete meal in itself. With a perfect balance of protein, veggies, and spices, Kedjenou is a comforting dish that is sure to be a showstopper at your dinner table. So, let's get cooking!

Common questions

Can I use boneless chicken for this recipe? Yes, you can use boneless chicken for this recipe. However, keep in mind that bone-in chicken adds more flavor to the dish.
What can I use as a substitute for hot pepper? If you prefer a milder version, you can omit the hot pepper altogether. Alternatively, you can use a pinch of cayenne pepper or a few dashes of hot sauce as a substitute.
Can I use other vegetables? Yes, you can customize the recipe by adding or substituting vegetables based on your preference. Popular additions include potatoes, okra, and green beans.
Is it necessary to marinate the chicken? No, marinating is not necessary for this recipe. The flavors develop as the dish simmers slowly.
Can I cook Kedjenou in the oven? Traditionally, Kedjenou is cooked on a stovetop. However, you can adapt the recipe for the oven by transferring the ingredients to a covered casserole dish and baking at around 350°F (175°C) for approximately 1 to 1.5 hours.
Can I make Kedjenou ahead of time? Yes, Kedjenou tastes even better when the flavors have had time to meld together. You can make it ahead of time and reheat it before serving.
Is Kedjenou a spicy dish? Kedjenou can be made spicy by adding a hot pepper or hot sauce. However, you can adjust the spice level according to your taste preferences.

Serving dishes and utensils

Large pot - A large pot is needed to cook the Kedjenou and accommodate all the ingredients.
Cutting board - A cutting board is essential for chopping the onions, tomatoes, and other vegetables.
Knife - A sharp knife is necessary for cutting the chicken into pieces and chopping the vegetables.
Wooden spoon - A wooden spoon is useful for stirring and mixing the ingredients in the pot.
Measuring spoons - Measuring spoons are helpful for accurately measuring the salt, black pepper, and other spices.
Grater - A grater is needed for grating the fresh ginger.
Peeler - A peeler is useful for peeling the skin off the ginger and carrots.
Tongs - Tongs can be used to easily handle and turn the chicken pieces while cooking.
Plates and serving dishes - Plates and serving dishes are required for serving the cooked Kedjenou.
Rice or bread - Rice or bread can be served alongside Kedjenou to complete the meal.

Origin stories

Kedjenou, a popular dish from the Ivory Coast, has a name that literally translates to "shake it" in the local Baoule language. This name reflects the unique cooking method traditionally used to prepare it. In the past, ingredients for Kedjenou were placed in a canari, or earthenware pot, which was then sealed tightly with banana leaves. The pot would be placed on a fire and occasionally shaken, but never opened, to ensure the ingredients cooked slowly in their own juices. This method is emblematic of the Ivorian way of life, which values patience and believes that good things come to those who wait. Interestingly, this "shake it" method of cooking is still used in some rural areas of the Ivory Coast today, maintaining the tradition and cultural significance of this beloved dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.