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Kedjenou

Name: Kedjenou
Cuisine: Malian
Ingredients: 1 whole, cut into pieces chicken; 2 medium eggplant; 3 medium, chopped tomatoes; 2 medium, sliced onions; 1, whole scotch bonnet pepper; 2 tbsp peanut oil; 1 inch, grated ginger; 3, minced garlic cloves; 1 bouillon cube; 1 cup water

Kedjenou is a traditional slow-cooked stew from Mali, typically made with chicken, vegetables, and aromatic spices. It is known for its rich, deeply flavored sauce and is often cooked in a sealed pot to retain moisture and intensify flavors, reflecting the communal and resourceful cooking practices of Malian culture.

10 ingredients

spicysavorysmokyearthy

Culinary DNA Preview

Malian70%

West African Influences30%

Ingredients

chicken
1 whole, cut into pieces
eggplant
2 medium
tomatoes
3 medium, chopped
onions
2 medium, sliced
scotch bonnet pepper
1, whole
peanut oil
2 tbsp
ginger
1 inch, grated
garlic cloves
3, minced
bouillon cube
1
water
1 cup

Method

Steps not available

Origin Story

Kedjenou originated among the Bamana people of Mali as a practical dish for slow cooking tougher meats while preserving moisture, often prepared during communal gatherings and celebrations.

Culinary DNA

Ingredient ancestry breakdown

Malian70%

ingredients+techniques

West African Influences30%

ingredient_origin

Techniques

browning slow cooking steaming simmering

Stories about this dish

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