Kedjenou (Seasoned Meat and Vegetable Sauce)


  • 2 chickens, cut into pieces
  • 3 large onions, chopped
  • 6 tomatoes, peeled and diced
  • 1 piece ginger root, peeled
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • Salt, to taste
  • Hot red pepper, to taste


  1. Place the chicken, onion, tomatoes, ginger, garlic and bay leaf in a heavy casserole dish.
  2. Season with the salt and pepper.
  3. Cover with a thick, tight-fitting lid that will not let any steam escape.
  4. Put the casserole on medium to high heat.
  5. When the ingredients start to simmer, turn the heat down to medium to low.
  6. Remove the casserole from the heat and without removing the lid, shake the casserole well to stir up the contents so that it cooks evenly.
  7. Repeat this procedure every 5 minutes for 35 to 40 minutes.
  8. Place the contents of the casserole on a warm platter and serve with rice.
Serves 8.

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