IVORY COAST ATTIÉKÉ AND KEDJENOU

Ivory Coast also known as Cote d’Ivoire is a West African country with Yamoussoukro as the capital city. On today’s episode of Learn Africa, we’d looking at a main dish and stew enjoyed by her people.

ATTIÉKÉ

This is nicknamed “Ivorian couscous” one of the major staple foods in Ivory Coast that resembles couscous and is made from fermented cassava roots which are ground into granulated texture.

Ingredients

• Attiéké
• Diced tomatoes
• Diced onion
• Pepper
• Seasoning
• Vegetable oil
  

Method of Preparation

1. Add  attiéké into a clean bowl and add water to allow it absorb the water.
2. Place inside a steamer or microwave to allow the attiéké absorb the water fully.
3. Remove from the steamer and use a spoon or your hand to break clumps.
4. Steam for another 10 minutes until the attiéké is fluffy but not marshy.
5. Put the diced tomatoes, onion, pepper, seasoning and vegetable oil inside a bowl and mix well.
6. Add the mixture on the attiéké and serve.
   
   

KEDJENOU

This is spicy stew that is made with chicken and vegetables.

Ingredients

• Cut chicken meat
• Chopped onion
• Chopped garlic
• Grated ginger
• Pepper
• Chopped tomatoes
• Vegetable oil
• Seasoning cubes
• Parsley
• Bay leaves
• Salt
  

Method of Preparation

1. Pre-heat the oven or use a thick bottom cooking pot and add the chicken meat.
2. Add vegetable oil to the chicken.
3. Add the tomatoes, onion, garlic, ginger into the cooking pot with the chicken meat and cook.
4. Add the salt, pepper, bay leaves, seasoning cubes to the mixture and close the pot and allow to cook well under low heat for 45 minutes.
5. Open to stir during the cooking time.
6. After cooking, you can serve with rice or attiéké.
   
   

Written and edited by Ebenezer Oladokun