Chicken Kedjenou - Ivorian Chicken Stew
Ivory Coast - West Africa
Prep: 10 min - Cooking: 45 min
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Kedjenou is a classic Ivorian chicken stew, slow-cooked with tomatoes, aubergines, and a mix of spices in its own natural juices.
Traditionally, it’s cooked in a sealed clay pot called a canari, but I used a pressure cooker—and I’m sure any type of tightly sealed pot would work. No water or broth is added; all the liquid comes from the vegetables, trapped inside the pot by the seal.
This is a super easy one-pot recipe that’s perfect for a simple, hearty meal. I served mine with rice.
Was my attempt spot on? Hard to say. It definitely tasted good, but did it look or taste exactly like authentic Kedjenou? I have no reference point—so if you do, let me know in the comments!
I still highly recommend giving this recipe a try. Have fun! And don’t forget to check out the Fun Facts below for more insight into this delicious Ivorian classic.
Ingredients
For 8 Servings
1 poultry, approx. 1.5 kg, with firm meat (farmer chicken or guinea fowl) – cook slightly less if using regular chicken to prevent it from falling apart
3 onions
4–5 plum tomatoes (or 2 large tomatoes)
4 garlic cloves
1 sprig of parsley
1 stalk of green onions (optional)
1 piece of ginger (optional)
2 bay leaves (optional)
2 Scotch bonnet peppers (optional)
1 chicken bouillon cube
Salt, to taste (I used about 1 tablespoon)
Pepper, to taste (I used about 1 teaspoon)
Here is how I Made IT
1. I roughly blended the onions, tomatoes, garlic, and pepper in a mixer. Traditionally, this would be done using a mortar and pestle.
3 onions, 2 large tomatoes, 4 garlic cloves, pepper
2. (Optional) In a Dutch oven or heavy pot, I seared the chicken pieces in a little oil to give them some color and extra flavor. This step is optional but adds nice depth to the dish.
3. In the same pot, I added all the ingredients: the chicken (whether seared or not), the onion-tomato-garlic mixture, parsley, green onion shoots, chopped ginger, and the chili peppers. I also added salt and any seasonings you like – I used a chicken bouillon cube and 2 bay leaves.
1 chicken, mixture, 1 sprig of parsley, 1 stalk of green onion shoots, 1 piece of ginger, 2 chili peppers, salt, 1 bouillon cube, 2 bay leaves
4. I let everything cook slowly over low heat, covered, for 45 minutes without opening the lid, gently shaking the pot every 15 minutes to make sure nothing sticks.
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Kedjenou is most commonly eaten with attieke, a side dish made from grated cassava with a texture similar to couscous. It can also be served with rice.
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The first time I saw Kedjenou was in the animated movie Aya from Yop City, a fun story about a nineteen-year-old, clear-sighted, bookish girl named Aya and her carefree friends, set against the colorful, lively backdrop of 1970s Ivory Coast. A lovely introduction and picture of Ivory Coast if you have never been—you could pair the movie with your Kedjenou for the ultimate “Ivory Coast vibes.”
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In many parts of Africa, a type of chicken called Poulet Biciclette is used, which literally means “bicycle,” allegedly because these chickens live action-packed outdoor lives, running around and developing very firm meat. So the firmer the chicken, the better it holds up while slow-cooking. If you use a regular chicken, just don’t overcook it (like I did) unless you want your meat to fall apart—not that that’s the worst thing ever.
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Traditionally, Kedjenou was made with game (like deer or agouti), chicken, or rabbit. It was a dish made by agricultural workers and hunters. The meat is slow-cooked, covered, for about forty minutes. Banana leaves is often used to cover the pot tightly, preserving all the flavors while cooking.
Nutrional Info
APPROX. PER 200 G / 1 SERVING
| Calories | Fat | Sat Fat | Carbs |
|---|---|---|---|
| 351 kcal | 19.5 g | 5.3 g | 7.1 g |
| Sugar | Fibre | Protein | Salt |
| 3.1 g | 1.5 g | 38.4 g | 0.17 g |
