The Ivorian kedjenou kit brings together five products to prepare kedjenou, a chicken stew slow-cooked in a sealed pot, typical of Côte d'Ivoire: garlic powder, dried attiéké, ginger powder, bay leaves and chicken stock. All that's left to add is the chicken or guinea fowl and fresh vegetables.
What is kedjenou?
Kedjenou is a dish originating from Côte d'Ivoire, associated with the Akan peoples and in particular the Baoulé, where it was originally a recipe of farmers and hunters. The meat cooks smothered in a canari, a sealed earthenware pot, with no added water or fat, for about forty minutes: the pot is shaken regularly instead of stirring its contents. Find our complete recipe for Ivorian kedjenou.
What's in this kit?
- 1 sachet of SAMIA garlic powder, 100 g
- 1 sachet of MARGUERITE dried attiéké, 250 g
- 1 sachet of SAMIA ginger powder, 100 g
- 1 sachet of SAMIA bay leaves, 20 g
- 1 jar of JUMBO powdered chicken stock, 1 kg
What do you need to add?
Have ready chicken or guinea fowl cut into pieces, tomatoes, onions and African eggplants, as well as a pot that closes tightly to recreate the smothered cooking. The attiéké in the kit accompanies the dish once rehydrated by steaming.
What goes well with it?
The whole range: recipe kits.
Product information
- Brand: NKOSI, assembly of 5 products from distinct brands
- Contents: 5 products, see the list above
- Allergens: Contains: wheat gluten, soya and eggs (in JUMBO chicken stock), sulphites (in SAMIA garlic powder). The JUMBO chicken stock is made in a facility that also uses fish, crustaceans, celery and milk: traces may be present.
