Kedjenou

Name: Kedjenou
Cuisine: Ivorian (Côte d'Ivoire)
Ingredients: 1 whole, cut chicken or guinea hen; 2 medium, chopped eggplant; 3 medium, chopped tomatoes; 2 large, sliced onions; 1-2, whole scotch bonnet peppers; 1 tbsp, grated ginger; 3 cloves, minced garlic; 2 tbsp vegetable oil; 1 bouillon cube; to taste salt; to taste black pepper

Kedjenou is a slow-cooked Ivorian stew typically made with chicken or guinea hen, vegetables, and local spices. It is known for its rich, deep flavors developed through cooking in a sealed pot, allowing the ingredients to steam in their own juices, making it a beloved comfort food in Côte d'Ivoire.

11 ingredients

spicysavoryearthysmokyaromatic

Culinary DNA Preview

Ivorian (Côte d'Ivoire)70%

French30%

Ingredients

chicken or guinea hen
1 whole, cut
eggplant
2 medium, chopped
tomatoes
3 medium, chopped
onions
2 large, sliced
scotch bonnet peppers
1-2, whole
ginger
1 tbsp, grated
garlic
3 cloves, minced
vegetable oil
2 tbsp
bouillon cube
1
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Kedjenou originated in Côte d'Ivoire as a traditional dish among the Baoulé people, reflecting the use of local ingredients and cooking methods designed to preserve moisture and enhance flavor without added water.

Culinary DNA

Ingredient ancestry breakdown

Ivorian (Côte d'Ivoire)70%

ingredients+techniques

French30%

ingredient_origin

Techniques

slow cooking browning steaming stewing

Stories about this dish

No stories tagged here yet — check back soon.

Browse

West Africacuisines →Foodways connections →