{"id":2932,"date":"2013-04-23T08:14:26","date_gmt":"2013-04-23T12:14:26","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?page_id=2932"},"modified":"2013-04-23T08:21:08","modified_gmt":"2013-04-23T12:21:08","slug":"ivorycoast","status":"publish","type":"page","link":"https:\/\/www.elenamaximova.org\/food\/countries\/ivorycoast\/","title":{"rendered":"C\u00f4te d’Ivoire – Ivory Coast"},"content":{"rendered":"

I enjoyed cooking C\u00f4te d’Ivoire food. Most likely because I cooked it on Sunday, not on a weekday after a commute from work. Lately, the cooking-after-work routine started to become a burden. I especially hate the cleaning-after-the-cooking part. But OK, enough whining, and back to C\u00f4te d’Ivoire.<\/p>\n

I’ve prepared two dishes: Kedjenou chicken and Caramelized Pineapple Tart. Both dishes were favorably met by my guys. Matthew praised tenderness of the chicken and even Eugene tried a bite-size piece of the tart. My husband tried everything and was completely happy about the meal.<\/p>\n\n\n\n\n\n\n
Kedjenou chicken<\/strong><\/td>\n<\/tr>\n
Kedjenou chicken is a very easy-to-make dish, but the cooking time is 2 hours. So it is kind of a “set it and forget it” type of dish. I found a recipe on one of the French language cooking sites and translated it with Google.<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  • 1 whole chicken<\/li>\n
  • 2 small eggplants<\/li>\n
  • 3 large tomatoes<\/li>\n
  • 1 large onion<\/li>\n
  • 3 cloves of garlic<\/li>\n
  • 2-3 bay leaves<\/li>\n
  • 1 tbsp of freshly ground ginger<\/li>\n
  • thyme, pepper, salt to taste<\/li>\n<\/ul>\n

    Preheat oven to 350 F.<\/p>\n

    Cut the chicken into pieces. Put in a dutch oven. Add chopped eggplant, tomatoes and onion, minced garlic and spices. Mix well.<\/p>\n

    Put in the oven and let cook for 2 hours.<\/p>\n

    \"Kedjenou<\/td>\n<\/tr>\n

Tarte \u00e0 l’Ananas Caram\u00e9lis\u00e9 — Caramelized Pineapple Tart<\/strong><\/td>\n<\/tr>\n
This dish was definitely designed under the French influence. I found the recipe here<\/a>, but I improvised a little bit, i.e. I caramelized pineapples in sugar and butter instead of sugar and pineapple juice.\"Caramelized<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

I enjoyed cooking C\u00f4te d’Ivoire food. Most likely because I cooked it on Sunday, not on a weekday after a commute from work. Lately, the cooking-after-work routine started to become a burden. I especially hate the cleaning-after-the-cooking part. But OK, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2,"menu_order":41,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-2932","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P23NgL-Li","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/2932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=2932"}],"version-history":[{"count":26,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/2932\/revisions"}],"predecessor-version":[{"id":2981,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/2932\/revisions\/2981"}],"up":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=2932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}