 | |
| Place of origin | Côte d'Ivoire |
|---|---|
| Region or state | West Africa |
| Main ingredients | Chicken or Guinea hen, vegetables |
Kedjenou (also known asKedjenou poulet andKedjenou de Poulet)[1] is a spicystew that is slow-cooked in a sealedcanari (terra-cotta pot) over fire or coals and prepared withchicken orguinea hen and vegetables.[2] It is a traditional and popular dish of thecuisine of Côte d'Ivoire.[3]
Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes the meat and concentrates the flavors of the ingredients.[2] Sometimes the dish is cooked in a wrapped and sealedbanana leaf that is placed under hot coals.[4] In Côte d'Ivoire, the dish is traditionally served withAttiéké,[2] a side dish made with gratedcassava.[citation needed]
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