How to make Kedjenou | Côte d'Ivoire | 1-min Recipe Video #Shorts

Cooking with cast iron a dish from every country
Country: Côte d'Ivoire 🇨🇮 | Dish: Kedjenou

CONNECT WITH ME ✉️

COOKWARE 🥘
Moosse cast iron

Moosse in Amazon

Moosse in Korea

INGREDIENTS👨‍🍳
Chicken - 1 whole, 4 to 5 lbs, skin on, cut into medium pieces
Onions - 2, medium, quarter
Tomatoes - 3, cubed
Red or green pepper - 1
Garlic - 4 cloves
Eggplant - 1, cubed
Green onion - 2, sliced
Habanero pepper - 1
Bay leaf - 1
Thyme - 1 sprig
Salt - to taste
Black pepper - to taste
Smoked paprika - 1 tsp
Ginger paste - 1 tbsp

PERSONAL NOTE ✒️
Kedjenou de poulet is a tasty chicken stew and a popular dish on Ivory Coast. This is a slow-cooked stew, with the chicken basted in its own juice (no additional broth or water). Traditionally, this dish is cooked in a clay pot called a canari. Still, you can use any deep casserole with a tight-fitting lid like a dutch oven. Simply make sure that it remains closed throughout the cooking, so all the flavors stay intact - the meat and vegetables are cooked in their own steam and juices. While braising, shake the pot frequently (without opening the lid) so that the food does not stick to the bottom. My family and I like our food somewhat spicy, but you can adjust the chili level to your liking. This dish is easy to cook and delicious; just serve it with warm rice or attiéké, and you are good to go - 😋 Highly recommend!

MUSIC
Inner Peace by Mike Chino (Instrumental)

[CascaBerserk]

A wonderful and flavourful meal, I'll like to cook this. Thank you for sharing 🌞 .

[path.]

Good morning. I am making this right now. I have eaten this before, my husband is Ivorian, but I had no idea it could be this easy to make. The flavors are very complex. Thank you for posting.