Tender chicken pieces slow-simmered in a sealed pot with tomatoes, onions, and scotch bonnet peppers, concentrating flavours without a drop of added water.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: clay canari or deep bowl
Garnishes: fresh thyme, sliced scotch bonnet
Accompaniments: attiéké, white rice
Instructions
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1
Season chicken with salt, garlic, and ginger. Layer into a clay pot or Dutch oven with tomatoes, onions, eggplants, scotch bonnet, bay leaves, and thyme.
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2
Seal the pot tightly with foil then the lid. Cook on low heat for 1 hour without opening.
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3
Shake the pot every 15 minutes to redistribute contents — never lift the lid.
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4
After 1 hour, open and check that chicken is tender and sauce is concentrated.
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5
Adjust seasoning and serve hot with attiéké or rice.
Did You Know?
The Bété people traditionally cook kédjenou in a canari (clay pot) and shake it instead of stirring — lifting the lid is considered a cooking sin.
Chef's Notes
Equipment Tips
- canari (clay pot) or Dutch oven
- wooden spoon
Garnishing
fresh thyme, sliced scotch bonnet
Accompaniments
attiéké, white rice
The Story Behind Kédjenou
Kédjenou is the signature dish of the Bété ethnic group from central-western Ivory Coast. The sealed-pot cooking technique preserves every drop of flavour and moisture. The dish has become a national favourite served at celebrations and family gatherings across the country.
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