In brief
- Kedjenou is a chicken stew simmered without water or oil, in a tightly sealed pot
- Origin: Ivory Coast, among the Akan peoples, especially the Baoulé of the country’s centre
- Essential ingredients: chicken, tomatoes, onions, chilli, ginger, bay leaves
- Traditionally cooked in a terracotta canari pot, shaken without being opened during cooking
Origins and cultural history of kedjenou
Kedjenou is a traditional dish from Ivory Coast, associated with the Akan peoples and in particular the Baoulé, settled in the centre of the country. The word kedjenou comes from Baoulé and literally means to stir lightly, referring to the gesture of gently shaking the pot during cooking rather than opening it to stir the ingredients.
Originally, the dish was made with game such as agouti or deer, in a canari, a terracotta pot sealed with banana leaves and set over a wood fire. Chicken and guinea fowl have gradually replaced bushmeat in the most common version today, including in the kitchens of the Ivorian diaspora in France.
What are the essential ingredients of kedjenou
Making kedjenou relies on few ingredients, found in most African and Caribbean grocery shops, including NKOSI.
- free-range chicken
- tomatoes
- onions
- chilli
- ginger
- bay leaves
What to know about kedjenou
Kedjenou is an Ivorian chicken stew associated with the Baoulé people of central Côte d'Ivoire, simmered without water or oil with tomatoes, onions, chili pepper, ginger and bay leaves. The pot, traditionally a clay canari, stays tightly closed: it is gently shaken from time to time, without being opened, so that the dish cooks in its own juices. Originally prepared with game, the dish is now mostly made with chicken or guinea fowl.
Frequently asked questions about kedjenou
Can kedjenou be made without a terracotta canari pot?
Yes: a cast-iron casserole or any thick-bottomed pot with an airtight lid will do. The key is to close the pot and shake it gently from time to time, without opening it or stirring with a spoon, so the dish cooks in its own juices.
How long does kedjenou keep?
Kedjenou keeps for 2 to 3 days in the refrigerator in an airtight container, and reheats gently over low heat, adding a little water if the sauce has reduced too much.
Where can you find the ingredients for kedjenou in France?
NKOSI sells the garlic powder, ginger powder and bay leaves in this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
