Kedjenou

Ingredients

Quantities for 4 servings.

• 1.4 kg Chicken, in pieces
• 3 piece Onions
• 5 piece Tomatoes
• 200 g African aubergines
• 1 piece Bell pepper
• 5 clove Garlic
• 30 g Ginger
• 1 piece Scotch bonnet
• 2 piece Bay leaves
• 3 sprig Thyme
• 400 g Attiéké or rice, to serve
• to taste Salt and pepper

Method

1. Cut the onion, tomatoes, aubergines and pepper into large pieces.
2. Put the chicken and all the vegetables into the pot with the garlic, ginger, thyme, bay, salt and pepper.
3. Lay the whole scotch bonnet on top, uncut.
4. Cover it and seal the join with a rope of flour-and-water dough, or wrap it in foil.
5. Set it over the lowest heat or in a 160 °C oven for an hour and twenty.
6. Every fifteen minutes shake the pot, holding the lid down. Do not open it once.
7. Break the seal, remove the chilli and serve with attiéké or rice.