Name: Kedjenou
Eaten in: Côte d’Ivoire
Foodie: Linda
Kedjenou is one of Côte d’Ivoire’s hidden gem. From the cooking method, traditionally in a hermetically sealed calabash or in a pressure cooker for modern kitchens, to the simplicity of the ingredients, which almost magically turn into intense and complex flavors. This dish combines meat cooked in its own juices with the sweetness of tomatoes and the pep of ginger into a surprising stew that will have you clamoring for more.
Kedjenou
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
Ingredients
- 2 smoked turkey thighs (have your butcher cut them in smaller pieces) or 5 chicken legs ( in Cote d’Ivoire, because of the cooking method that might make the meat mushy, we use chickens with slightly tougher meat, free-range chickens might be a good substitute)
- 4-5 fresh tomatoes
- 2 cloves of garlic
- 1 big onion
- Laurel (5-7 leaves)
- pressed ginger (to rub on the meat and add to the stew)
- Salt and pepper
- thyme
- pressure cooker
Directions
| 1. | Cover the bottom of your pressure cooker with oil |
| 2. | Add some sliced onions and garlic |
| 3. | Rub the pieces of meat with the ginger and place in the sizzling oil, brown for a few minutes |
| 4. | Cut the tomatoes and onion in quarters and add to the meat mixture |
| 5. | Add the spices. |
| 6. | Stir well. Close your pressure cooker and monitor carefully. |
| 7. | The meat will cook in its own juices as well as the liquid from the tomatoes and onion. |
| 8. | After 20-25mn, the kedjenou is ready. |
| 9. | Serve with white rice or attieke. |
