Kedjenou

Method 7 steps

1. 1

   Cut the onion, tomatoes, aubergines and pepper into large pieces.

2. 2

   Put the chicken and all the vegetables into the pot with the garlic, ginger, thyme, bay, salt and pepper.

3. 3

   Lay the whole scotch bonnet on top, uncut.

4. 4

   Cover it and seal the join with a rope of flour-and-water dough, or wrap it in foil.

5. 5

   Set it over the lowest heat or in a 160 °C oven for an hour and twenty.

6. 6

   Every fifteen minutes shake the pot, holding the lid down. Do not open it once.

7. 7

   Break the seal, remove the chilli and serve with attiéké or rice.