Kedjenou is one of the most iconic dishes from Côte d’Ivoire, rooted in a long culinary tradition. It’s prepared in various ways and is especially popular during national celebrations on August 7th. The name kedjenou means “shake inside” in Dioula — the pot must be sealed tightly and shaken during cooking to redistribute the steam and juices without any additional liquid.
The result is extraordinarily moist, deeply flavoured chicken slow-cooked entirely in its own juices. Simple ingredients, unforgettable taste.
Ingredients (serves 4)
- 1 whole chicken or guinea fowl, cut into pieces
- 2 onions, roughly chopped
- 3 garlic cloves
- 1 thumb-sized piece of fresh ginger, grated
- 2 tomatoes, diced
- 1 red chilli (Scotch bonnet or similar)
- Fresh thyme
- Bay leaves
- Salt and pepper
- Olive oil
Instructions
You will need a heavy-bottomed pot with a very tight-fitting lid (a Dutch oven or cocotte is ideal). Add absolutely no water — the magic of kedjenou is that the chicken cooks entirely in its own steam.
- Marinate the chicken pieces in garlic, ginger, chilli, salt, pepper and thyme for at least 2 hours (overnight is better).
- In the sealed cocotte, combine the marinated chicken with the onions, tomatoes and bay leaves. Add a drizzle of olive oil. Do not add any water.
- Seal the lid tightly and cook over very low heat for 45–60 minutes. Every 10 minutes, shake the pot vigorously (without opening the lid) to redistribute the steam.
- The chicken is ready when it falls off the bone and the sauce is thick and fragrant.
- Serve with attiéké (fermented cassava couscous), steamed rice or fried plantain (alloco).
Akwaba et bon appétit! 🇨🇮 (Welcome and enjoy in Dioula!)