By folake Solomon
The Ivorians’ love for meat is richly rep-
resented by most of their meals, which
takes us on a journey of taste to Cote
d’Ivoire.
Kedjenou (KED-gen-ooh).
This is a
simple broth cooked using Canari
(earthen clay pot) on low heat to boil
chicken, pork or beef and vegetables
without water. Sometimes, banana
leaves are used to base the pot, add-
ing natural flavour to the broth.
In the open-air restaurants (aka
Maquis) fast growing across the coun-
try, the menu list is not complete with-
out this delicacy. It is part of the
Ivoirians’ daily meal, readily available
and a must-have for tourists to truly
experience Abidjan.
As they say on the streets of Abidjan,
In-i-che! Let’s explore this delectable
Ivorian Cuisine.
INGREDIENTS
500grms of Chicken - Minced
100grms of Fresh Tomatoes - Sliced
150Mls of Olive Oil
2 Large Sized Onions - Diced
2 Large-sized Carrots - Sliced
SERVING ADVICE:
Foufou - a cassava pudding which is
sometimes mixed with unripe plantain
or Pounded Yam can be served as a
side dish with the broth.
As an accompaniment, pasta can
also be served with a full flavoured
-drink like Zobo or ginger drink or a
bottle of velvety red wine.
NUTRITIONAL FACTS
Per 100g
Serving
Size
% Daily
Dietary
Value*
Calories 59
Total Fat
1.3g
2%
Saturated Fat
0.28g 1.4%
Cholesterol
22mg
7.3%
Sodium
101.1mg 4.2%
Total
Carbohydrates
4.5g
1.5%
Dietary Fiber
0.79g
3.2%
Sugars
2.1g
Protein
7.4g
14.8%
* Daily Dietary Requirement 2000Cal
1- Med. Sized Green Pepper
3-6 Pieces of Scotch Bonnet (or to
taste) - minced
Spices - Curry, Thymes and White
Pepper
Garlic
Seasoning Cubes
Salt to taste.
HOW TO PREPARE:
Strain the Chicken fillet of excess water
and pour into the pot, add tomatoes,
onions, carrot, green pepper, scotch
bonnet, seasoning cubes, garlic and
salt to taste. Top it all with olive oil.
Set the sealed canari on the stove on
low heat and leave for about 25mins
to 30mins. Voila! Our broth is palate
ready.
52 •
The Lion King
• July - September 2015
Lifestyle
| Food
KEDJENOU-
PouletBasquaise
