Pjenou

Pjenou is a traditional braised meat dish found in Creole-influenced cuisines of the Caribbean and parts of West Africa, where the term is used to describe a slow-cooked stew prepared in a covered vessel. The name and exact preparation can vary by region, and in some areas the dish is also referred to as jenou or by other local spellings.

Common preparation involves browning pieces of meat such as chicken, goat, pork, or beef and then cooking them slowly with a mixture of vegetables and aromatics. Typical ingredients include onions, garlic, bell peppers, tomatoes, and herbs such as thyme and bay leaves. Spices may include paprika, allspice, or cloves, and there are often additions like celery, carrots, coconut milk, or palm oil to contribute depth of flavor. The cooking vessel is usually tightly covered to trap steam, allowing the meat to become tender and the flavors to meld over a long braising period. Some regional versions are finished with a touch of acidity from tomato or lime and may incorporate okra, plantains, or root vegetables.

Variations of pjenou reflect local ingredients and tastes, with the dish commonly served over rice or alongside fried plantains, yams, or bread. It is often prepared for family gatherings and special occasions, emphasizing communal eating and slow cooking as a hallmark of the technique. The precise origins are unclear, but pjenou is generally linked to Creole culinary traditions that emphasize braising in a sealed pot to produce a rich, flavorful stew.