kedjenou de poulet

Côte d’Ivoire · Sub-Saharan Africa

Chicken pieces simmering in a reddish stew inside a metal pot.
kedjenou de poulet

Kedjenou de poulet combines chicken pieces with vegetables and seasonings in a closed pot. Tomato, onion, aubergine, garlic, ginger and chilli can be used, with thyme and bay leaves among the aromatics. A home preparation browns the chicken before adding the other ingredients and cooking it gently without additional water.[2]

A traditional vessel is the canari, a pot whose opening is covered with banana leaves. A pressure cooker is one home alternative. The covered pot is shaken during cooking rather than repeatedly opened. Kedjenou is served with rice or attiéké, a fermented-cassava preparation.[2][1]

References

Sources checked:

  1. Voyage à travers la gastronomie africaine — Côte d’Ivoire — World Tourism Organization (UNWTO), 2021
  2. Poulet Kedjenou — Oumou / Recettes Africaines
play today's gamemore Côte d’Ivoire dishes

image credit

Kedjenou de poulet dans une marmite.jpg

creator:
Cyriac Gbogou
license:
CC BY-SA 4.0
modified:
Resized for Gochizu; no content edits.

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
modified:
AI-generated voice audio.