Delicious Ivorian Guinea Hen Kedjenou with Attieke | Kedjenou De Pintade a l'attieke l'huile rouge

guinea hen

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is more widely available and affordable.

attieke

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a nutritious alternative, while couscous is easier to find.

Heat vegetable 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, cooking for 1 minute until fragrant.

Add diced tomatoes and bell peppers, cooking until softened, about 3-4 minutes.

Season with salt, black pepper, thyme, and bay leaves, stirring to combine.

Add guinea hen pieces, browning on all sides for about 8-10 minutes.

Pour in chicken broth and bring to a simmer.

Cover the pot and reduce heat to low, cooking for 45-60 minutes until the hen is tender.

In the last 10 minutes, add chopped carrots and scotch bonnet peppers for heat.

Prepare attieke according to package instructions, usually steaming or boiling.

Serve the kedjenou hot over a bed of attieke, garnished with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level: