Kedjenou

Chicken slow-cooked sealed in a clay pot with no added water.

Ingredients

• 1.2 kg Chicken
• 4 Tomatoes
• 2 Onions
• 2 Bell peppers
• 5 cloves Garlic
• 2 tbsp Ginger
• 2 Bay leaves
• 2 sprigs Thyme
• 1 Scotch bonnet
• 3 tbsp Oil
• 2 tsp Salt

Method

1. Combine everything — Put the chicken, chopped vegetables, aromatics and oil into a clay pot or heavy casserole.
2. Seal it — Cover tightly — traditionally sealed with banana leaf — and add no water at all.
3. Cook slowly — Cook on low heat for 45 minutes, shaking the whole pot occasionally rather than opening it.
4. Why no water — The sealed pot traps every drop the vegetables release, concentrating the flavour.
5. Kedjenou is ready — Open at the table and serve with attiéké.

More Côte d'Ivoire recipes

• Attiéké
• Alloco