kedjenou recipe

Shift your consciousnesses to this authentic African food by the way of Ivory Coast

Kedjenou is a mouthwatering spicy stew that is slowly cooked in a terra cotta pot over coal or fire. Sometimes, Kedjenou is cooked with wrapped and covered with banana leaves to enhance its flavor. The delicacy is prepared with vegetables and guinea hen. Traditional spices are added to give it a spicy flavor. All recipes need proper quantification to achieve the real authentic taste of African cuisine.

Traditionally, the dish is served with grated cassava, aka Attiéké. But one thing that makes the kedjenou recipe stand out from any other chicken stew is its nutritional content. Consuming guinea hen is known to offer incredible health benefits to the body.

Benefits of Consuming Guinea Hen

  • Rich in vitamin B6 which helps increase your body immunity, maintain healthy blood, promotes healthy hair and good mental health
  • Rich in phosphorous which helps maintain healthy cell function, and promotes healthy child growth
  • Rich in choline which promotes a healthy heart and normal liver function
  • Contains Niacin which promotes a healthy nervous system and helps prevent cancer

Let’s look at the Cote d’Ivoire’s dining etiquette before we get down to our Kedjenou recipe.

Cote D’Ivoire Dining Etiquette

Cote d’Ivoire is home to over 60 ethnic groups that are behind the diverse culinary art experienced here. However, although each ethnic group has its cuisine, most dishes contain the staples grown here.

The majority of locals rely on tubers, vegetables, and grains for food. Some of the popular staples you may find here include rice, yams, peanuts, plantains, millet, and corns.

While the majority consumes food for nourishment, they believe that it also brings unity to the community. This explains the generous and welcoming nature of the Ivorian’s during mealtime.

As a rule, the older person in the family enjoys the meal first before the younger ones. This helps them to detect any food contamination.

All meals are enjoyed using the right hand. Sneezing, coughing, and talking during meals are prohibited. Talking is done only when necessary. If you feel like coughing or sneezing, it is always advisable to do it outside.

[bctt tweet=”In Cote d’Ivoire, the older person in the family eats the food first before the younger ones to help detect any contamination “]

No one is allowed to criticize food as it is a sign of rudeness. After meals, a basin with water is passed around for everyone to clean their hands. Talking resumes after meals.

Now that you’ve known the advantages of adding the Kedjenou recipe into your diet and dining culture, let’s get down to cooking.


8 chicken thighs

2 bay leaves

24oz. diced tomatoes

1&1/2 cups of chicken stock

2 eggplant (chopped)

1tbsp minced ginger

3 cloves minced garlic

1 large onion


  1. Sauté onions, ginger, and garlic in a terra cotta until the onions are tender. Add your chicken and stir gently for 5 minutes.
  2. Add diced tomatoes, eggplant and bay leave. stir for two minutes then add the stock and simmer for 35 minutes under medium heat
  3. Add okra and cook for 8 minutes.
  4. Serve with white rice or grated cassava.

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