Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Pintade (Slow-braised Ivorian guinea fowl stew with tomatoes and hot peppers)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 whole guinea fowl, about 3 lb (1.4 kg), jointed into pieces or 8 bone-in pieces
- 2 tbsp (30 ml) palm oil or vegetable oil
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 large ripe tomatoes, chopped (or 14 oz (400 g) canned diced tomatoes)
- 2 tbsp (30 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, pierced or left whole for less heat
- 1 medium eggplant (African or globe), cut into large chunks
- 2 medium carrots, cut into 1-inch (2.5 cm) rounds
- 1 cup (240 ml) chicken stock or water (minimal liquid)
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 bouillon cube (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro

Instructions

1. Heat the oil in a heavy, tightly lidded pot or Dutch oven over medium-high heat. Season guinea fowl pieces with salt and pepper and brown in batches for 4–5 minutes per side until golden. Remove and set aside.
2. Lower heat to medium. Add the sliced onions and sauté until soft and beginning to caramelize, about 8 minutes. Add garlic and ginger and cook 1 minute.
3. Stir in the chopped tomatoes and tomato paste and cook down for 4–5 minutes until slightly thickened. Add the pierced Scotch bonnet(s), thyme, bay leaves, and bouillon cube if using.
4. Return the browned guinea fowl to the pot and nestle the eggplant and carrots among the pieces. Pour in only 1 cup (240 ml) of stock or water — enough to create steam but not to cover the meat.
5. Reduce heat to low, cover tightly, and let simmer gently for 45–60 minutes, turning the bird pieces once after 30 minutes. The goal is a braise where the guinea fowl steams in its juices; add a few tablespoons of water only if the pot becomes dry.
6. When the meat is tender and the sauce is reduced and intensely flavored, remove the bay leaves and whole Scotch bonnet if left whole. Adjust seasoning with salt and pepper and stir in chopped parsley or cilantro.
7. Serve hot. Traditional accompaniments include attiéké (cassava couscous) or steamed rice to soak up the reduced sauce.