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Ingredients:
2 pounds of chicken, cut into 2 inch pieces
1 large eggplant, peeled, cut into pieces, and salted
1 large onion, chopped
1 hot chile pepper, cleaned and chopped
3 tomatoes, peeled and chopped
1 small fresh ginger
1 bay leaf
1 piece of thyme
2 cloves of garlic, minced
1/2 cup of water or chicken broth
1 spoonful peanut oil, or other cooking oil
Cooking:
1. Combine all ingredients in a large cooking pot. Stir until everything is well mixed. Cover the pot with a tight lid.
2. Cook over low heat. Do not remove the lid after you have started cooking. Gently shake the cooking pot every five to ten minutes during cooking. Cook for 1 1/2 hours, check for doneness, and cook more if needed.
3. In Cote d'Ivoire, Kedjenou is usually served with attiéké (a starchy side dish made from cassava flour which is like something between Couscous and Fufu or Banku & Kenkey). It is also served with Rice.
2 pounds of chicken, cut into 2 inch pieces
1 large eggplant, peeled, cut into pieces, and salted
1 large onion, chopped
1 hot chile pepper, cleaned and chopped
3 tomatoes, peeled and chopped
1 small fresh ginger
1 bay leaf
1 piece of thyme
2 cloves of garlic, minced
1/2 cup of water or chicken broth
1 spoonful peanut oil, or other cooking oil
Cooking:
1. Combine all ingredients in a large cooking pot. Stir until everything is well mixed. Cover the pot with a tight lid.
2. Cook over low heat. Do not remove the lid after you have started cooking. Gently shake the cooking pot every five to ten minutes during cooking. Cook for 1 1/2 hours, check for doneness, and cook more if needed.
3. In Cote d'Ivoire, Kedjenou is usually served with attiéké (a starchy side dish made from cassava flour which is like something between Couscous and Fufu or Banku & Kenkey). It is also served with Rice.
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Date Added: 2009-03-24 Views : 437
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