- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
KEDJENOU NOTES AND VARIATIONS
- Attiéké is a couscous-like side dish made from grated and fermented cassava. Instant boxed versions can be found in many Middle Eastern or African ethnic markets.
- Kedjenou can also be cooked on the stovetop. Bring the ingredients to a simmer over medium heat. Then reduce heat to low and simmer for 1 1/2 to 2 hours. You will need to shake it a little more often than the oven-baked version to keep it from sticking.
- Lower-fat Version: Remove the skin from the chicken and add 2 or 3 tablespoons of peanut oil.
- Some (mostly French) recipes call for first browning the chicken in peanut oil and sauteing the onions. While this adds flavor to the dish, it is not strictly authentic.
- You can add 1/2 cup water or chicken stock to the pot at the beginning if it looks way too dry. The tomatoes should give off enough liquid though that this shouldn’t be necessary.
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.