Name: Recipe of Kedjenou
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 tomato / dice; 2 onion / slice; 1 red paprika / dice; 60 g green onion / chopped; 600 g chicken / bite size / originally boned; 15 g garlic / grated; 15 g ginger / grated; 2 chilli / chopped; Free salt; Free pepper; 10 g chicken bouillon

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1 What kind of dish is this?

What kind of dish is this?

This is an Côte d’Ivoire stew that cooks chicken and vegetables without using water.
Depending on the utensil, this dish is made without adding water.
Because it is cooked with gravy and vegetable water.
This softens the meat and concentrates the taste.
※Originally it is made with a traditional clay pot.

Name

Kedjenou ＝ Shake / Mix
※Baoule language.

History

I think Kedjenou is a dish that has roots in North Africa’s Tajine, which grew in the desert where water was precious.
Tagine is a dish that uses a uniquely shaped pot and stews ingredients with water that has fallen down the pot lid.

In the old West Africa, the western part of the Sudan Empire developed.
The western part of the Sudan empire ranges from modern Senegal to northern Nigeria.
It was influenced by Islam from North Africa.
The Baoules arrived on the Côte d’Ivoire around 1800 from the western and surrounding Sudan via Ghana.
The point is, I think that the Baule, who adopted the North African food culture brought about by Islam during the Sudanese empire, came to the modern Côte d’Ivoire.
While developing this dish independently.
It’s just my guess.
Because there is no record left.
※The Baoule is a member of the Akan tribe.This time I also wrote the Akan record as a Baoule.

Thoughts

I often cook meat, fish and vegetables in the same way as Kedjenou.
Put the ingredients in a pot, cover, fire, and work out.
And when I’m tired, stop the fire and eat.
I was surprised that similar dishes existed in Africa far away from Japan for a long time ♪
And of course it’s delicious!