Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

that is slow-cooked in a sealed ''canari'' ( terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular dish of the cuisine of Côte d'Ivoire. 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. Sometimes the dish is cooked in a wrapped and sealed banana leaf that is placed under hot coals. In Côte d'Ivoire the dish is traditionally served with

Attiéké Acheke ( Ebrié: , bm, acɛkɛ), also spelled attiéké ( Ivory Coast), "attcheke" or akyeke (Ghana), is a side dish made from cassava that is popular and traditional in West Africa. The dish is prepared from fermented cassava pulp that has been ...

, a side dish made with grated cassava.

See also

References

Further reading