How to Cook KEDJENOU and ATTIÉKÉ from COTE D'IVOIRE (IVORY COAST) - Father and Son Cook the World

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats while vegetable oil is often more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive than whole chicken.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika provides flavor with less heat, while red pepper flakes are typically cheaper.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Dried basil adds a similar aromatic quality, while oregano is commonly available.

Heat palm oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add diced tomatoes and bell peppers; cook until softened, about 5 minutes.

Season with thyme, bay leaves, cayenne pepper, salt, and black pepper; mix well.

Add chicken pieces, coating them with the vegetable mixture.

Pour in enough water to just cover the chicken; bring to a boil.

Reduce heat to low, cover, and simmer for 45-60 minutes until chicken is tender.

Add chopped carrots and lemon juice; stir to combine.

Continue to cook for another 10-15 minutes until carrots are tender.

Remove bay leaves before serving.

Cooking Techniques

Spice Level: