Ivorian Kedjenou: Authentic recipe of bush chicken cooked in its own steam, without added liquid or fat

Dioula (lingua franca)
Ivorian Kedjenou: Bush chicken cooked without adding water or oil.

Baoulé
Ivorian Kedjenou: [Local phrase]

Bété
Ivorian Kedjenou: [Local phrase]

Senoufo (Senari)
Ivorian Kedjenou: [Local phrase]

Guéré (Wè)
Ivorian Kedjenou: [Local phrase]

Attié
Ivorian Kedjenou: [Local phrase]

Description

Kedjenou is a traditional slow-cooked dish typical of the Baoulé people in Côte d’Ivoire. The word "kedjenou" literally means “to shake” in Baoulé because the contents of the pot, called a canari, are regularly shaken without opening it. The canari is a traditional earthenware pot, closed with a clay lid or sometimes sealed with a piece of cloth or a tied banana leaf to trap steam. Kedjenou is a traditional Ivorian dish, often very spicy, favored by workers for its simple, slow cooking method. It is traditionally made with bush chicken, which has a stronger flavor, but can also be prepared with rabbit.

In the authentic version, no oil or water is added.
The dish is cooked in its own steam inside a tightly sealed canari, often placed directly on hot embers or even buried in hot ashes. This cooking method allows to:

• Extract and preserve all the natural juices of the chicken and vegetables (onions, local eggplants, chili peppers, etc.)

• Concentrate flavors without dilution

• Gently simmer without adding water or fat

The moisture comes solely from the vegetables and meat.

Bush Chicken Kedjenou (Côte d’Ivoire)

Ancient recipe, without tomatoes or modern ingredients
Traditional Ivorian Chicken Kedjenou (no water, no oil, no tomatoes)

Ingredients (serves 4):

• 1 bush chicken (local chicken, firm and often tougher), cut into pieces

• 2 to 3 onions (preferably red), thinly sliced

• 2 to 3 African eggplants (or regular eggplants), chopped

• 2 crushed garlic cloves

• 1 piece of fresh grated ginger (optional but locally used)

• 1 to 2 whole chili peppers (optional, according to tolerance)

• Salt

• Local leaves depending on region (bay leaf, kplala leaves, etc.) – optional

Preparation

1. Clean and cut the bush chicken. Salt it, then rub with garlic, ginger, and onions.

2. Place all ingredients in a canari (earthenware pot) or a heavy-bottomed pot: chicken, eggplants, whole chili peppers, remaining onions.

3. Do not add water or oil. The vegetables and chicken will release their juices during cooking.

4. Close tightly with a lid. In village versions, the lid may be sealed with flour paste or a damp cloth.

5. Cook over very low heat (or on embers) for 1 to 1.5 hours.

6. Do not open the pot during cooking. Shake it gently from time to time to distribute the juices evenly.

7. Kedjenou is ready when the chicken is tender and the vegetables are well softened.

Traditional Accompaniments

• Attiéké (fermented cassava couscous)

• Plain rice (rare in ancient tradition, more recent)

• Boiled yam or cassava

The dish is generally eaten with hands, in a family setting.

Characteristics of Traditional Kedjenou

• No added water

• Slow cooking over wood fire

• No bouillon cubes, refined vegetable oil, or industrial broth

• No modern vegetables such as carrots or bell peppers

• Simple but precise method, transmitted orally