Courtesy Hotel Ibis

By Chef Okou

To help you start this new week in style while keeping you warm, The African Magazine brings you its weekly recipe for another delicious African dish. Enjoy, and please share your impression on our Facebook page theafricanmag.com

Ingredients (serves 5)

1 large very firm chicken

1 onion

3 tablespoon oil

2 fresh tomatoes

½ small fresh hot pepper

1 small piece of ginger

2 pieces garlic

Fine salt

2 Maggi cubes

½ cup water

Method

• Cut chicken into four and salt to taste
• Grease and hit pan
• Sauté chicken till brown
• Blend tomatoes, hot pepper, onion, garlic, and ginger
• Pour blender content in a pot and add chicken
• Add Maggi cubes, water and check salt
• Close very tightly and cook with medium heat for 15-20 minutes*

Serve with steamed rice or pounded half-ripe plantain. Enjoy!

Click here to check out other ideas for delicious African cuisine

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It is usually cooked in an earthen pot covered with green banana leaves, which gives it a very special aroma.

This picture of chicken Kedjenou, a dish from Cote d’Ivoire, West Africa, was shot by Francois Coulibaly exclusively for The African Magazine