Unusual Fact: Cote d’Ivoire is the world’s largest exporter of cocoa
This is our 50th country! As you may know officially there are 196 countries, but already I have done about six that aren’t ‘official’. So in total I think that I will cook a bit over two hundred countries. So that means that I am almost a quarter way through. By my calculations I should by done my 2021. Plenty of time to get my photography better!
A note on Côte d’Ivoire, the government has asked for their country to be called Côte d’Ivoire in every language. As opposed to Ivory Coast because they want to stay true to their french heritage. Even though the words Côte d’Ivoire directly translate to Ivory Coast please respect their choice and call them Côte d’Ivoire.
For Côte d’Ivoire we made a chicken stew with tomatoes. The stew part was lovely and spicy, not hot spicy but spices spicy. It had cinnamon. nutmeg and saffron which all added a lovely colour to the mix. There are a few slip ups in the recipe though. In the steps it asks for tomatoes and tomato paste to be added but tomatoes are not mentioned in the ingredients. I used about 100mL of pain tomato passata.
We didn’t use the shrimps as we are not a very shrimp lovin’ family. I liked the butter on the top as it melts into the sauce but the lettuce leaf was a bit perplexing. I suppose it adds some more vegetables and healthiness to the recipe.
Also, I suggest cooking it for about an hour or more in the oven as we cooked it for 40 minutes on the stove and the inside of my drumstick was raw and the chicken wasn’t very tender.
Savory Ivorian Chicken and Vegetables – Kejenou (recipe from Healthy Life Narod)
4 chicken pieces, rinsed and patted dry
6 lage shrimp, peeled and deveined, with tails intact (optional)
2 teaspoons garlic salt and 2 teaspoons sweet paprika, mixed together
1/2 cup peanut oil
2 yellow onions, minced
4 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon saffron powder
3/4 teaspoon saffron powder
100mL tomato passata *
2TBS tomato paste *
3/4 cup long-grain white rice
4 to 6 cups chicken stock or equal quantities sweet white wine and chicken stock
Parsley sprigs, for garnish
Butter, for garnish
4 romaine lettuce leaves
*I guessed these amounts as the original recipe did not state them
Season the chicken and shrimp with garlic salt and paprika, and let sit for 2 to 4 hours in the refrigerator. In a large skillet, heat the oil and saute the chicken and shrimp. Remove the shrimp when they turn pink and the chicken when it is browned on all sides. Set both aside. Add the onions and garlic to the same oil, and saute until the onions start to brown; then stir in the tomatoes, tomato paste, chiles, cinnamon, nutmeg, and saffron. Simmer for 5 minutes on medium heat, then add the chicken, rice, and 2 cups of the chicken stock. Taste and season. Cover the skillet and simmer on low heat, stirring periodically to avoid sticking or burning. Add the remaining stock as necessary until the rice is soft and the meat is cooked and moist. (This dish is not meant to be dry.) When cooked, transfer to individual bowls, and garnish each portion with parsley and a small amount of butter, and the shrimp. Serve hot with a lettuce leaf covering each serving.