Stew
Kedjenou
About
Chicken slow-steamed in a tightly sealed pot with tomatoes, peppers and aromatics, cooking gently in its own juices with no added water — an Ivorian Baoulé classic.
Equipment
- Heavy pot with tight lid (or canari)
- Knife
Ingredients
Chicken, jointed into pieces1 whole
Tomatoes, chopped4
Onions, sliced2
Aubergine (garden egg), chopped2
Ginger, garlic and chilli, blended1 tbsp
Bay leaf and thyme1 tsp
Stock cubes2
Salt and pepperto taste
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