For our first meal from the Ivory Coast, I made Kedjenou, a chicken stew, that is cooked in an airtight pot.
This was a very simple, satisfying meal. Basically, all you do is dump the ingredients in a pot, seal it tightly with foil, and let it cook for about an hour and a half. I served it with bread, which allowed us to sop up and enjoy all the juicy broth, along with the meat.
Younes gave it a 5/10, and I'll do a little better than that with 6.5/10. (I still need to rethink this rating system, I'm clearly equal-opportunity food).
Here's the in-depth review: Younes thought that it was good, but that it was missing something. He would have liked it to be heartier by adding potatoes. That's probably not a bad idea. Also, he said that he didn't love the taste of the chili peppers, but that didn't bother me at all. I liked the peppers! So to each their own.
It seems to me that this stew is the kind of meal that would be great for a cold, busy weeknight. It's not overly impressive, but it is comforting and easy to make - which was huge plus after the more labor-intense recipes from Ethiopia.
Anyways, bon appétit!
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