Poulet Kédjénou du Bénin

Name: Poulet Kédjénou du Bénin
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Benin
Ingredients: 1 whole chicken, cut into pieces; 2 onions, chopped; 3 tomatoes, chopped; 2 eggplants, cubed; 1 bell pepper, chopped; 4 cloves garlic, minced; 1 scotch bonnet pepper, whole; 2 bay leaves; 2 tbsp vegetable oil

6 servings20 min prep55 min cookMedium Benin

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The Story Behind It

The Tale of Poulet Kédjénou du Bénin

Story updated September 17, 2026

Kédjénou, the technique of slow-braising meat in a sealed pot shaken rather than stirred, originated with the Baoulé people of Ivory Coast and spread across the region, including to Benin, where it's prepared with local spicing. The name comes from the Baoulé word for 'to shake,' describing how the covered pot is jostled over the fire.

Ingredients

Scale:· 6 servings

1 whole chicken, cut into pieces
2 onions, chopped
3 tomatoes, chopped
2 eggplants, cubed
1 bell pepper, chopped
4 cloves garlic, minced
1 scotch bonnet pepper, whole
2 bay leaves
2 tbsp vegetable oil

Instructions

1Combine chicken, onions, tomatoes, eggplant, bell pepper, garlic, scotch bonnet, bay leaves, and oil in a heavy pot with a tight lid.
2Season with salt and toss well; do not add water.
3Cover tightly and cook over low heat, shaking the pot occasionally rather than stirring, for 50 minutes.
4Check that the chicken is tender and vegetables have formed a light natural sauce.
5Remove the scotch bonnet and bay leaves.
6Serve hot with rice, pâte, or attiéké.

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