kedjenou de poulet

Côte d’Ivoire · Sub-Saharan Africa

Short description: This chicken stew relies on trapped steam and vegetables’ juices, producing a concentrated sauce.
Ingredients: Chicken slow-cooked with tomato, onion, eggplant, garlic, ginger, chile pepper, and bay leaf.
Cultural note: The sealed-pot method limits stirring; the vessel is shaken so the stew cooks evenly without scorching.
Common misconception: It is not a thin soup; the cooking method produces a thick, concentrated stew.

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