Kedjenou

2 lbs chicken, cut into serving-sized pieces

1 eggplant (also known as aubergine), or preferably a few small ones; peeled, cut into pieces, and salted

several okra, cleaned and chopped

1 onion (or more), chopped

1 chile pepper, cleaned and chopped

3 tomatoes, peeled and chopped

1 tbsp fresh ginger root, cleaned and chopped

1 bay leaf

1 sprig of thyme

2 garlic cloves, minced

1 cup of water or chicken broth or chicken stock

1 tbsp peanut oil, or other cooking oil, for frying

Combine all ingredients in a large cooking pot. Stir until everything is well mixed. Seal the pot with a tight-fitting lid. One way to ensure a tight seal (as is sometimes done in Indian cooking) is to first tightly cover the pot completely with aluminum foil, then put the lid over it.

Cook in a medium-hot oven, or over low heat on the stovetop, or on the embers of a wood fire. Do not remove the lid after you have started cooking. Whatever cooking method is used, it is important to gently turn or shake the cooking vessel every five to ten minutes during cooking. Cook for ninety minutes or more, check for doneness, and cook more if needed. (If you use a crock-pot, cook according to the manufacturer’s instructions, and skip the turning or shaking.)

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Kedjenou