Côte d’Ivoire, also known as Ivory Coast, has a rich culinary tradition with a variety of flavorful dishes. One popular Ivorian recipe is Kedjenou, a traditional stew made with chicken and vegetables. Here’s a concise recipe:
- 1 whole chicken, cut into pieces
- 2 onions, finely chopped
- 2 tomatoes, diced
- 2 bell peppers, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon thyme leaves
- 1 teaspoon paprika
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Water or chicken broth, as needed
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the diced tomatoes, bell peppers, and carrots. Cook for a few minutes until the vegetables begin to soften.
- Mix in the tomato paste, thyme leaves, paprika, chili powder, salt, and pepper. Stir well to coat the chicken and vegetables with the spices.
- Reduce the heat to low and cover the pot. Let the ingredients simmer for about 1 to 1.5 hours, or until the chicken is tender and the flavors have melded together. Stir occasionally and add water or chicken broth if needed to maintain a desired consistency.
- Taste the Kedjenou and adjust the seasoning if needed.
- Remove the pot from heat and let it rest for a few minutes before serving.
- Serve the Kedjenou hot with steamed rice or couscous, and enjoy!
Note: Kedjenou can be customized with additional vegetables such as eggplant or okra, according to personal preference.