Kedjenou de poulet

Name: Kedjenou de poulet
Cuisine: Ivorian (Côte d'Ivoire)
Ingredients: 1.5 kg whole chicken, cut into pieces; 2 medium eggplants; 3 medium tomatoes; 2 scotch bonnet peppers; 2 medium onions; 1 tbsp grated ginger; 3 garlic cloves; 3 tbsp palm oil; 1 bouillon cube; to taste salt; to taste black pepper

Kedjenou de poulet is a traditional Ivorian slow-cooked chicken stew known for its rich, spicy, and aromatic flavors. It is typically prepared in a sealed pot that allows the chicken to cook in its own juices, resulting in tender meat infused with local spices and vegetables. This dish holds cultural significance as a communal meal often served during celebrations and family gatherings in Côte d'Ivoire.

11 ingredients

spicysavoryaromaticearthyrich

Culinary DNA Preview

Ivorian (Côte d'Ivoire)70%

European30%

Ingredients

whole chicken, cut into pieces
1.5 kg
eggplants
2 medium
tomatoes
3 medium
scotch bonnet peppers
2
onions
2 medium
ginger
1 tbsp grated
garlic cloves
3
palm oil
3 tbsp
bouillon cube
1
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

The dish originates from the Akan people of Côte d'Ivoire and has been a staple for generations, reflecting the use of local ingredients and cooking methods that emphasize slow, sealed cooking to preserve flavor and moisture.

Culinary DNA

Ingredient ancestry breakdown

Ivorian (Côte d'Ivoire)70%

ingredients+techniques

European30%

ingredient_origin and cooking influences

Techniques

slow cooking braising stewing sealing

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