Ivory Coast | Recipe

Kedjenou

A slow-cooked chicken stew made without any added water — the chicken and vegetables steam in their own juices with aromatic herbs and spices.

Country
Ivory Coast
Region
West Africa
Time
80 min
Serves
6
Level
medium
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Recipe overview

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Kedjenou is the signature dish of the Baoulé people. Traditionally cooked in a sealed canari (clay pot) over low heat, the chicken releases its own juices creating an intensely flavoured broth without adding any water.

What the dish tastes like

A slow-cooked chicken stew made without any added water — the chicken and vegetables steam in their own juices with aromatic herbs and spices.

When to cook it

Best for Family meals and gatherings, with a medium cooking level and about 80 minutes total.

What to serve alongside it

Attiéké or white rice

Servings: 6

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How to cook it

Step-by-step instructions

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1
Layer the pot
Place chicken in a heavy pot or Dutch oven. Add tomatoes, onions, eggplant, garlic, ginger, bay leaves, and whole scotch bonnet. Season with salt and pepper.
Do not add any water — this is the key to kedjenou.
2
Seal and cook
Cover the pot tightly with foil and then the lid to create a perfect seal. Cook on the lowest heat possible for 45 minutes.
Do not open the lid during cooking — shake the pot occasionally instead.
Slow cook 45:00
3
Check doneness
After 45 minutes, carefully open the lid. The chicken should be falling off the bone in a rich, concentrated broth of its own juices.
4
Simmer if needed
If the chicken needs more time, reseal and cook another 15 minutes. The sauce should be thick and deeply flavoured.
Extra simmer 15:00
5
Serve
Serve hot with attiéké or fluffy white rice. The concentrated sauce is incredibly flavourful.

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