Kedjenou
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
Ingredients
- 2 smoked turkey thighs (have your butcher cut them in smaller pieces) or 5 chicken legs ( in Cote d’Ivoire, because of the cooking method that might make the meat mushy, we use chickens with slightly tougher meat, free-range chickens might be a good substitute)
- 4-5 fresh tomatoes
- 2 cloves of garlic
- 1 big onion
- Laurel (5-7 leaves)
- pressed ginger (to rub on the meat and add to the stew)
- Salt and pepper
- thyme
- pressure cooker
Directions
| 1. | Cover the bottom of your pressure cooker with oil |
| 2. | Add some sliced onions and garlic |
| 3. | Rub the pieces of meat with the ginger and place in the sizzling oil, brown for a few minutes |
| 4. | Cut the tomatoes and onion in quarters and add to the meat mixture |
| 5. | Add the spices. |
| 6. | Stir well. Close your pressure cooker and monitor carefully. |
| 7. | The meat will cook in its own juices as well as the liquid from the tomatoes and onion. |
| 8. | After 20-25mn, the kedjenou is ready. |
| 9. | Serve with white rice or attieke. |
