How to Cook Kedjenou and Attiéké from Cote D’Ivoire
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Loading... - Bright Larbi
- 08 Oct 2024
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Kedjenou and Attiéké are traditional dishes from Côte d'Ivoire that offer a delightful taste of Ivorian cuisine. Here's how you can prepare these dishes at home:
Kedjenou (Chicken Stew)
Ingredients:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 eggplant, diced
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1-2 chili peppers (optional, for heat)
- 2-3 tablespoons palm oil or vegetable oil
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients: Begin by preparing all your vegetables and chicken. Ensure the chicken is cut into manageable pieces.
- Season the Chicken: In a large bowl, season the chicken pieces with salt, pepper, garlic, and ginger. Let it marinate for at least 30 minutes to enhance the flavors.
- Cook the Stew: In a large pot or a traditional clay pot (canari), heat the palm oil over medium heat. Add the chicken pieces and brown them on all sides.
- Add Vegetables: Once the chicken is browned, add the onions, tomatoes, eggplant, bell peppers, and chili peppers. Stir well to combine.
- Simmer: Add the thyme, bay leaf, and a little water if necessary. Cover the pot tightly with a lid or aluminum foil to trap the steam. Reduce the heat to low and let it simmer for about 45 minutes to 1 hour. Shake the pot occasionally to prevent sticking, but do not open the lid frequently.
- Check for Doneness: After about an hour, check if the chicken is tender and the vegetables are cooked. Adjust seasoning if necessary.
- Serve: Serve the Kedjenou hot, alongside Attiéké.
Attiéké (Fermented Cassava Couscous)
Ingredients:
- 2 cups Attiéké (available in African grocery stores)
- 1 tablespoon vegetable oil
- Salt to taste
Instructions:
- Prepare the Attiéké: Place the Attiéké in a large bowl and fluff it with a fork to separate the grains.
- Steam the Attiéké: Add a little water to the Attiéké, just enough to moisten it. Let it sit for about 10 minutes to absorb the water.
- Cook the Attiéké: In a steamer or a pot with a steaming basket, bring water to a boil. Place the Attiéké in the steamer, cover, and steam for about 10-15 minutes until it is fluffy and heated through.
- Season: Once cooked, transfer the Attiéké to a bowl. Add the vegetable oil and a pinch of salt, then fluff it again with a fork to mix.
- Serve: Serve the Attiéké warm, as a side dish to the Kedjenou.
Enjoy your homemade Kedjenou and Attiéké, a delicious and authentic taste of Côte d'Ivoire!
