Kedjenou
Serves 4
Ingredients
Method
1 kg. Chicken, Cut into Pieces
2 Large Onions, Chopped
3 Tomatoes, Chopped
2 Eggplants
2 Carrots
2 Scotch Bonnet Peppers
3 g. Salt
2 g. Black Pepper
2 g. Allspice
500 ml. Chicken Stock
Put all the ingredients into a large pot or Dutch oven.
Cover the pot tightly so that steam cannot escape. Traditional method would use banana leaves to seal the pot.
Cook over low heat for at least 2 hours, shaking the pot occasionally to prevent sticking. Do not open the pot until the cooking time is over.
Serve the Kedjenou hot with attiéké (cassava couscous) or rice.