Entree: Burkina Faso – Central Culinary Region – Kedjenou (A slow-braised West African chicken stew cooked in a sealed pot so the bird steams in its own juices with tomatoes, peppers, and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (about 6-8 pieces), skin on or off as preferred
- 2 tbsp (30 ml) palm oil or vegetable oil
- 2 large (about 10 oz / 280 g) onions, thinly sliced
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium (12 oz / 340 g) ripe tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1–2 scotch bonnet or habanero peppers, whole (pierced once) or chopped to taste
- 1 cup (150 g) garden egg or eggplant, chopped (substitute small eggplants if unavailable)
- 1 cup (150 g) okra, sliced (optional)
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 bay leaf
- 1 beef or chicken bouillon cube or 1 tsp (5 g) bouillon powder
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) water (or as needed)
- 2 tbsp (8 g) chopped fresh parsley or coriander for finishing

Instructions

1. Heat oil in a heavy, tightly lidded Dutch oven or earthenware pot over medium-high heat. Season chicken pieces with salt and pepper and brown in batches, about 4 minutes per side; remove and set aside.
2. Reduce heat to medium, add onions and cook until soft and beginning to caramelize, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes and tomato paste; cook 4–5 minutes until tomatoes begin to break down. Add thyme, bay leaf, bouillon, scotch bonnet (whole if you want milder heat), eggplant, and okra.
4. Return the browned chicken to the pot, nestling pieces into the vegetable mixture. Add 1/2 cup (120 ml) water — just enough to create steam but not cover the chicken.
5. Bring to a simmer, then reduce heat to low, cover tightly, and braise for 45–60 minutes until chicken is very tender and sauce has concentrated. Check once at 30 minutes and turn pieces for even cooking; add a splash of water if the pot is drying out too fast.
6. Remove the scotch bonnet if left whole for milder heat. Adjust seasoning with salt and pepper. Scatter chopped parsley or coriander before serving.