
Dish
Kedjenou
Kedjenou is made with chicken, onions, garlic, tomatoes, eggplant, and spices such as ginger and cumin. The chicken is first seared to lock in the flavor, and then the vegetables and spices are added along with water or chicken broth. The stew is then simmered for several hours until the chicken is tender and the vegetables are cooked through. This dish is typically served with rice or fufu.
Origins and history
Kedjenou is a traditional dish from Ivory Coast, where it is often served at weddings and other special occasions. It is believed to have originated in the rural areas of the country, where chicken is a common meat.
Dietary considerations
Gluten-free
Variations
There are many variations of kedjenou, with some recipes calling for different vegetables or spices. Some recipes also call for the addition of hot peppers or palm oil to the stew.
Presentation and garnishing
Kedjenou is typically served in a bowl, with the chicken and vegetables arranged neatly. It is often garnished with fresh herbs such as parsley or cilantro.
Tips & Tricks
To make the chicken even more flavorful, marinate it in lemon juice or vinegar before cooking.
Side-dishes
Rice, fufu
Drink pairings
Palm wine
Delicious Kedjenou recipes
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