Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Viande (Ivorian slow-braised spicy meat stew cooked in a tightly covered pot until richly flavored and reduced)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 to 1.5-inch (2.5–4 cm) pieces
- 2 tbsp (30 ml) red palm oil or vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, about 9 g, minced
- 1 tbsp (6 g) fresh ginger, grated
- 2 cups (480 g) ripe tomatoes, chopped (or one 14 oz/400 g can, chopped)
- 1–2 Scotch bonnet or habanero peppers, whole or pierced (5–10 g) depending on heat preference
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 cup (240 ml) low-sodium beef stock or water
- 1 tbsp (8 g) bouillon powder or 1 bouillon cube
- 1 small eggplant, about 8 oz (225 g), cut into large chunks
- 2 medium carrots, about 8 oz (225 g), cut into large pieces
- 1 cup (140 g) okra, halved (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish

Instructions

1. Season the beef pieces with salt and pepper. Heat the palm oil in a heavy Dutch oven or a tightly fitting lidded pot over medium-high heat until shimmering. Brown the beef in batches, searing all sides, about 6–8 minutes for all batches; remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in garlic and ginger and cook 1 minute until fragrant. Add tomato paste if using and cook 1 minute.
3. Return the browned beef to the pot. Add chopped tomatoes, whole or pierced hot peppers, thyme, bay leaves, bouillon, and 1 cup (240 ml) stock or water. Stir to combine. The liquid should barely come up the sides of the meat; kedjenou is meant to braise with little extra liquid.
4. Bring to a gentle simmer, then reduce heat to the lowest setting. Cover tightly (seal the pot with a lid or a layer of foil beneath the lid) and cook gently for 45 minutes.
5. After 45 minutes, add the eggplant, carrots, and okra (if using). Re-cover tightly and continue to cook another 30–45 minutes until the beef is fork-tender and the sauce has reduced to a thick coat; stir gently once or twice to prevent sticking.
6. Taste and adjust seasoning with salt and pepper. Remove whole peppers and bay leaves if desired. Garnish with chopped parsley or cilantro and serve hot with steamed rice, attiéké, or fried plantains.