Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet)[1] is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables.[2] It is a traditional and popular dish of the cuisine of Côte d'Ivoire.[3]
A Kedjenou variant, prepared with escargot, okra and puff pastry
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 sealed banana leaf that is placed under hot coals.[4] In Côte d'Ivoire the dish is traditionally served with Attiéké,[2] a side dish made with grated cassava.[citation needed]
See also
Ivorian cuisine - the cuisine of Côte d'Ivoire
List of African dishes
List of stews
Foodportal
References
Auzias, Dominique; Labourdette, Jean-Paul (2008). Côte d'Ivoire (in French). Petit Futé. p.116. ISBN978-2746924086. Retrieved 15 October 2012.
Harris, Jessica B. (1998). "Kedjenou". The Africa Cookbook. Simon & Schuster. p.237. Retrieved 15 October 2012.
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