Embark on a culinary journey to the vibrant lands of Côte d'Ivoire, where rich traditions and flavors intertwine to create a tapestry of exquisite dishes. Among the treasures of Ivorian gastronomy lies Kedjenou, a hearty and aromatic stew cherished for its simplicity and depth of flavor. Rooted in the culinary heritage of the Baoulé people, Kedjenou exemplifies the art of slow cooking, allowing each ingredient to meld together harmoniously, resulting in a dish that captivates both palate and soul.

In this recipe, we delve into the heart of Ivorian cooking, unveiling the secrets behind the preparation of Kedjenou. With its tender chicken, vibrant vegetables, and a symphony of spices, Kedjenou embodies the warmth and conviviality of Ivorian hospitality. So, gather your ingredients, embrace the rhythm of slow cooking, and prepare to savor the essence of Côte d'Ivoire with every savory spoonful of Kedjenou.

Ingredients:

• 1 whole chicken or guinea fowl, cut into pieces
• 2 onions, finely chopped
• 3 tomatoes, diced
• 3-4 bell peppers (red, green, or yellow), sliced
• 2-3 hot peppers (habanero or Scotch bonnet), whole or chopped (adjust to taste)
• 4-5 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 bay leaves
• 2-3 sprigs of thyme
• 2-3 sprigs of parsley, chopped
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Water or chicken broth, as needed

Instructions:

Prepare the Chicken/Guinea Fowl:Wash the chicken or guinea fowl pieces thoroughly under cold water. Pat them dry with paper towels and season generously with salt and pepper.

Sear the Meat:Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the chicken or guinea fowl pieces and sear them until golden brown on all sides. Remove and set aside.

Prepare the Sauce:

1- In the same pot, add chopped onions, minced garlic, and grated ginger. Sauté until the onions are soft and translucent, about 5 minutes.

2- Stir in diced tomatoes, sliced bell peppers, and hot peppers. Cook for another 5 minutes, allowing the vegetables to soften slightly.

Create the Base:

1- Add tomato paste to the pot, stirring well to incorporate it into the vegetable mixture.

2- Return the seared chicken or guinea fowl pieces to the pot, nestling them into the vegetables.

Season and Simmer:

1- Tuck bay leaves and sprigs of thyme and parsley among the chicken pieces for added flavor.

2- Pour in enough water or chicken broth to partially cover the chicken.

3- Season with salt and pepper to taste. Cover the pot with a lid and reduce the heat to low.

Slow Cook:Allow the Kedjenou to simmer gently over low heat for 1.5 to 2 hours, or until the chicken is tender and cooked through. Stir occasionally, making sure the chicken doesn't stick to the bottom of the pot.

Serve:

1- Once the chicken is cooked and the sauce has thickened, remove the pot from the heat.

2- Discard the bay leaves and thyme sprigs.

3- Garnish with fresh parsley before serving.

4- Kedjenou is traditionally served with steamed rice, couscous, or boiled yams, allowing the spicy tomato sauce to meld beautifully with the starch.

Enjoy the tantalizing flavors of Côte d'Ivoire with this aromatic and comforting Kedjenou dish!

Nutritional Values:

Here are the approximate nutritional values for the ingredients listed:

Whole Chicken or Guinea Fowl (per 100g):

• Calories: 239 kcal
• Protein: 27 g
• Fat: 13 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:Excellent source of protein, essential for muscle repair and growth, as well as various vitamins and minerals including B vitamins, iron, and zinc.

Onions (per 100g):

• Calories: 40 kcal
• Protein: 1.1 g
• Fat: 0.1 g
• Carbohydrates: 9.3 g
• Fiber: 1.7 g

benefits: Rich in antioxidants and compounds that may help reduce inflammation, support heart health, and boost immune function.

Tomatoes (per 100g):

• Calories: 18 kcal
• Protein: 0.9 g
• Fat: 0.2 g
• Carbohydrates: 3.9 g
• Fiber: 1.2 g

benefits: Packed with vitamins C and K, as well as potassium and folate. They also contain antioxidants like lycopene, which may reduce the risk of certain diseases.

Bell Peppers (per 100g, mixed colors):

• Calories: 31 kcal
• Protein: 1.3 g
• Fat: 0.3 g
• Carbohydrates: 6 g
• Fiber: 2.1 g

benefits: High in vitamin C, vitamin A, and antioxidants. They can help improve eye health, boost immunity, and reduce the risk of chronic diseases.

Hot Peppers (per 100g):

• Calories: 40 kcal
• Protein: 1.9 g
• Fat: 0.2 g
• Carbohydrates: 8.8 g
• Fiber: 2.8 g

benefits: Contains capsaicin, which may aid in weight loss, reduce inflammation, and provide pain relief. They are also rich in vitamins A and C.

Garlic (per clove, about 3g):

• Calories: 4 kcal
• Protein: 0.2 g
• Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0.1 g

benefits: Known for its immune-boosting properties and potential to reduce blood pressure and improve cholesterol levels. It also has anti-inflammatory and antimicrobial effects.

Ginger (per thumb-sized piece, about 30g):

• Calories: 19 kcal
• Protein: 0.4 g
• Fat: 0.2 g
• Carbohydrates: 4.3 g
• Fiber: 0.4 g

benefits: Has anti-inflammatory and antioxidant properties. It may help alleviate nausea, reduce muscle pain, and lower blood sugar levels.

Bay Leaves (per leaf, about 1g):

• Negligible caloric value

benefits: Contains essential oils that may aid in digestion and possess antimicrobial properties. They are also a good source of vitamins A and C.

Thyme (per sprig, about 2g):

• Negligible caloric value

benefits: Rich in antioxidants and essential oils that may have antimicrobial and anti-inflammatory effects. It also contains vitamins C and A.

Parsley (per sprig, about 2g):

• Negligible caloric value

benefits: High in vitamins A, C, and K, as well as antioxidants like flavonoids and carotenoids. It may support heart health and improve bone density.

Tomato Paste (per 2 tablespoons, about 33g):

• Calories: 32 kcal
• Protein: 1.5 g
• Fat: 0.2 g
• Carbohydrates: 7.1 g
• Fiber: 1.4 g

benefits: Concentrated source of lycopene and other antioxidants found in tomatoes. It also provides vitamins A and C, as well as potassium.

Vegetable Oil (per 2 tablespoons, about 28g):

• Calories: 240 kcal
• Protein: 0 g
• Fat: 28 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits: Provides healthy fats that are essential for brain function and hormone production. It also contains vitamin E, an antioxidant that may protect cells from damage.

Salt and Pepper:

• Negligible caloric value

benefits:While used primarily for flavoring, salt provides essential electrolytes like sodium and chloride, while black pepper contains antioxidants and may aid in digestion.

Water or Chicken Broth:

• Negligible caloric value

benefits:Essential for hydration and helps to create a flavorful base for the dish. Chicken broth also adds additional protein and nutrients.

These values are approximate and can vary based on factors such as cooking methods and specific varieties of ingredients used.