African Cuisine Archive

African-inspired vegetable and Veal sauce

Posted 19/09/2011 By Edith

African-inspired vegetable and Veal sauce

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 180 Minutes

For people who love vegetables, sauce this is ideal. We can  compare it to some of our traditional vegetables soup. It comes from an old friend who was preparing his meals, Ivory Coast style, in a small dorm room on a single small burner. It was absolutely delicious to eat on a table corner after a busy day. I just adapted to the western palace unaccustomed to absorb food that’s very spicy as they like it in Ivory Coast.

Served on a bed of rice it is a very healthy meal, balanced and full of vitamins.

If the veal is not a meat that you like you can very well use cubes of beef or pork or even chicken. With chicken it’s even sweeter, but it is a basic sauce that you can adapt to your tastes.

African-inspired vegetable and Veal sauce


Veal meat (cubes) – [1 lbs.]  (454 g.)
Carrots – [4]
Onions (large) – [2]
Leek – [1]
Hot cherry pepper – [1]
Celery – [1 cup]  (250 ml.)
Cabbage – [1 cup]  (250 ml.)
Eggplants (small) – [2]
Zucchini  – [1]
Hot cherry pepper – [1]
Okra  – [1/2 cup]  (125 ml.)
Oignon Soup Mix – [1]
Peanut Butter – [3 tablespoons]  (45 ml.)
Salt & Pepper to taste

1- Chop the onions into cubes.
2- In a large saucepan, place the meat cubes, onions and cherry peppers.
3- Cover with water to 3 / 4 and cook over medium heat for one hour.
4- Cut all the vegetables (leeks, carrots, celery, cabbage, okra) except the eggplant and zucchini and add to the pan.
5- Simmer at least 2 hours.
6- Peel and cut into very large pieces the eggplant and zucchini and add to the pan.
7- When the eggplant, zucchini and okra are cooked mash them in the mixer and add the tomato paste.
8- Mix mashed eggplant, zucchini, okra to the rest of the sauce and continue simmering.
9- Add the peanut butter, the onion soup and the cube MAGGI when the sauce reach a rolling boil.
10- Salt and pepper to taste.
11- Simmer 20 more minutes for the flavors blend well.
12- Serve over rice or couscous or attiéké.

Kedjenou Chicken

Posted 14/06/2011 By Edith

Kedjenou Chicken

Preparation: 30 minutes
Cooking time: 40 minutes
Servings: 6

TODAY a delicious exotic menu. We visit the African continent, specifically the Ivory Coast, Country Located in western Africa.
The original chicken “Kedjenou” is cooked in a “canari” but outside the continent a pressure cooker will work just fine.
In the Baule language kedjenou means “move in”. But  delicate palate beware because the ginger and chilli form an explosive mixture. So if try this dining experience for the first time go easy on the chili and ginger. Serve it hot on a bed of rice or with the “attiéké” (cassava couscous very popular in Côte d’Ivoire, throughout Africa, and even Europe). Bon appetite.


Kedjenou Chicken on Rice



– 1 whole chicken or 10 chicken pieces
– 1 large eggplant
– 1 zucchini
– 4 ripe plum tomatoes
– 1 large can peeled tomatoes
– 2 cloves garlic
– 1 very large onion
– Laurel (5-7 leaves)
– Fresh thyme
– 3 tbsp. tablespoon ginger, finely chopped
– 1 hot pepper
– 1 cube ‘Maggi’ (or a OXO cube)
– Salt and pepper


1 – Cut the chicken into pieces and place in a pressure cooker.
2 – Blanch the tomatoes for peeling them, cut them into pieces and add to chicken in the casserole
3 – Cut all other vegetables and add chicken and tomatoes.
5 – Chop garlic, add.
6 – Add the spices, ginger, pepper, thyme, salt and pepper to taste.
7 – Put the lid on the pan to cook under pressure.
8 – After 20 minutes let the pressure out of the cooker.
9 – Add a cube ‘Maggi’ and take the opportunity to adjust the seasoning
10 – Cook another 20 minutes uncovered, over medium-low heat so that the flavors blend well.
11 – Serve over white rice or attiéké.