Kedjenou and Fungi

Kedjenou Ingredients:

  • 1 large eggplant (peeled, chopped)
  • 2 large tomatoes (or canned, chopped)
  • 3 okra (or frozen, chopped)
  • 1 small onion (chopped)
  • 1 small piece ginger (peeled, whole)
  • 1 bay leaf
  • 1 sprig thyme
  • 2 cloves garlic (finely chopped)
  • ½ cup water (or chicken/vegetable broth)
  • olive oil
  • Himalayan pink salt

Kedjenou Instructions:

  1. Peel and chop eggplant into 1 inch cubes, and place into quart pan
  2. Sprinkle liberally with olive oil and season with salt
  3. Add peeled and chopped tomatoes (chopped, canned tomatoes okay)
  4. Add chopped okra (a handful of frozen okra okay)
  5. Add chopped onion, peeled ginger, bay leaf, thyme, and chopped garlic
  6. Add water or broth and stir
  7. Cover pot, and simmer on low hear for 90 minutes
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Fungi Ingredients:

  • 4 cups water
  • 2 cups cornmeal
  • ¼ tsp pink Himalayan salt

Fungi Instructions:

  1. Bring water to a boil
  2. Add salt
  3. Add cornmeal
  4. Which with electric or hand mixer until thickened
recipesElisabeth Ovesen