{"id":2980,"date":"2013-04-23T08:21:27","date_gmt":"2013-04-23T12:21:27","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?p=2980"},"modified":"2013-11-04T08:58:50","modified_gmt":"2013-11-04T13:58:50","slug":"cote-divoire","status":"publish","type":"post","link":"https:\/\/www.elenamaximova.org\/food\/2013\/04\/23\/cote-divoire\/","title":{"rendered":"C\u00f4te d’Ivoire"},"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.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,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[286],"tags":[152,26,287],"class_list":["post-2980","post","type-post","status-publish","format-gallery","hentry","category-cote-divoire","tag-chicken","tag-dessert","tag-pineapple","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23NgL-M4","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/post"}],"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=2980"}],"version-history":[{"count":5,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2980\/revisions"}],"predecessor-version":[{"id":3117,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/posts\/2980\/revisions\/3117"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=2980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/categories?post=2980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/tags?post=2980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}