Kédjenou de Volaille

Kédjenou de Volaille is a traditional Ivorian dish that boasts rich flavors and deep cultural roots in West Africa. It is a slowly simmered chicken stew, which is traditionally cooked in a sealed pot known as a "canari" over an open fire. The term "kédjenou" means "to shake" in the local language, referring to the cooking method where the pot is shaken occasionally to mix the ingredients without opening the lid. This method helps to infuse the flavors deeply into the chicken, producing a tender and aromatic dish. This dish is often prepared for family gatherings and special occasions, celebrating the culinary heritage of Côte d'Ivoire, and reflects the diverse aromas and tastes of the region.

Ingredients

• Chicken (preferably free-range, cut into serving pieces)
• Onion (sliced)
• Tomatoes (chopped)
• Eggplant (diced)
• Okras (sliced)
• Bay leaves
• Thyme (fresh or dried)
• Chili peppers (to taste)
• Ginger (grated)
• Garlic (minced)
• Palm oil (or alternative oils like olive oil)
• Salt (to taste)
• Black pepper (to taste)

Preparation

Before you begin, gather all the necessary ingredients and tools. You will need a large pot or canari, cutting boards, and knives. Ensure your chicken is clean and cut into large pieces to allow them to absorb the flavors during the slow cooking process.

1. Clean the chicken thoroughly and cut it into serving pieces.
2. Chop the onion, tomatoes, and eggplant. Slice the okras, and set all vegetables aside.
3. In a large bowl, mix the chicken pieces with salt, black pepper, ginger, and garlic. Let it marinate for at least 30 minutes.
4. In a large pot or canari, heat up some palm oil on medium heat.
5. Add the sliced onion and sauté until they become translucent.
6. Add the marinated chicken pieces and brown them slightly on all sides.
7. Stir in the tomatoes and eggplant. Cook until the tomatoes have softened.
8. Add the bay leaves, thyme, and whole chili peppers.
9. Cover the pot with a tight lid and lower the heat to a gentle simmer. Shake the pot gently every 15 minutes for about an hour to ensure the ingredients mix well.
10. After about an hour, add the sliced okras.
11. Seal the pot again and continue to simmer for an additional 20-30 minutes, until the chicken is very tender and the flavors have melded together.

Cooking Process

The traditional cooking time for Kédjenou de Volaille is long but worth every minute, ensuring the chicken absorbs the savory blend of spices and vegetables. By cooking the dish in a sealed environment, you retain all natural juices and aromas, enhancing the signature taste of the kédjenou. Use the shaking technique to continually keep the flavors integrated throughout the cooking process without letting steam out. This technique is what sets kédjenou apart from other stews or braises.

Serving and Enjoyment

Kédjenou de Volaille is best enjoyed hot, straight from the pot. It can be served alongside traditional West African staples such as Attiéké, a cassava-based preparation resembling couscous, or over steamed rice. The complex flavors make each bite enrichingly exotic and familiar at the same time. Gather your loved ones to savor this meal as part of a family feast, or simply enjoy it with a glass of palm wine or ginger beer for a refreshing pairing. This dish truly embodies the spirit of communal dining and cultural pride, capturing the heart of Ivorian cuisine.