Kedjenou

About This Recipe

Kedjenou is one of Côte d'Ivoire's most celebrated dishes — a masterwork of simplicity where patience is the primary ingredient. The name means 'shaken' or 'stirred', referring to the technique of periodically shaking the sealed canari (clay pot) rather than opening it during cooking. This keeps all the steam and juices trapped inside, creating an intensely flavoured, self-basted stew with no added water or oil. The result is a chicken that is fall-off-the-bone tender with vegetables that have melted into a rich, concentrated broth. Kedjenou is associated with the Baoulé people of central Côte d'Ivoire and is the dish served at every celebration of importance.

Ingredients

Serves 4

• 1 wholechicken (about 1.5 kg), cut into pieces
• 2 largeonions, sliced
• 4 mediumtomatoes, quartered
• 1 largered bell pepper, sliced
• 1 wholehabanero or Scotch bonnet chilli, left whole
• 4 clovesgarlic, crushed
• 1 tbspfresh ginger, grated
• 1 wholebay leaf
• 1 tspthyme, dried
• 2 cubesMaggi or chicken bouillon cubes, crumbled
• 1 tspwhite pepper
• 1 tspsalt
• 2 tbsppalm oil or vegetable oil
• 1 handfulfresh parsley or basil, optional

Instructions

1. 1

   Season the chicken

   Season chicken pieces with salt, white pepper, thyme, garlic, ginger, and crumbled bouillon. Toss well and marinate for at least 20 minutes.

2. 2

   Layer the pot

   In a heavy clay pot or Dutch oven, drizzle the oil. Layer half the onion slices on the bottom. Arrange the seasoned chicken pieces on top. Add tomatoes, bell pepper, remaining onion, bay leaf, and the whole chilli.

3. 3

   Seal and cook

   Cover the pot very tightly — if using a Dutch oven, you can seal the lid with a paste of flour and water for a traditional effect, or simply use a tight-fitting lid. Place over the lowest possible heat.

4. 4

   Shake periodically

   Every 15 minutes, hold the lid firmly with a cloth and shake the pot in a circular motion without opening it. This redistributes the juices and ensures even cooking. Cook for 60–75 minutes total.

5. 5

   Check doneness

   Open the lid after 60 minutes. Chicken should be very tender, pulling away from the bone easily, and swimming in a rich, concentrated broth. If not, reseal and cook 15 more minutes.

6. 6

   Serve

   Serve kedjenou directly from the pot with attiéké, rice, or foutou. Scatter fresh parsley or basil over the top.

Variations

• •

  Use guinea fowl (pintade) instead of chicken for the most traditional version.

• •

  Add eggplant and okra to the vegetable mix for extra body.

• •

  Make a fish kedjenou using firm fish steaks with the same technique but reducing the cook time to 30–35 minutes.

Storage

Refrigerate in the pot or an airtight container for up to 3 days. Reheat gently on the stove. Freezes well for up to 2 months.

Frequently Asked Questions