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Kedjenou
Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) 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. 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, a side dish made with grated cassava. See also * Ivorian cuisine - the cuisine of Côte d'Ivoire * List of African dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Côte D'Ivoire
Ivory Coast, also known as Côte d'Ivoire, officially the Republic of Côte d'Ivoire, is a country on the southern coast of West Africa. Its capital is Yamoussoukro, in the centre of the country, while its largest city and economic centre is the port city of Abidjan. It borders Guinea to the northwest, Liberia to the west, Mali to the northwest, Burkina Faso to the northeast, Ghana to the east, and the Gulf of Guinea (Atlantic Ocean) to the south. Its official language is French, and indigenous languages are also widely used, including Bété, Baoulé, Dioula, Dan, Anyin, and Cebaara Senufo. In total, there are around 78 different languages spoken in Ivory Coast. The country has a religiously diverse population, including numerous followers of Christianity, Islam, and indigenous faiths. Before its colonization by Europeans, Ivory Coast was home to several states, including Gyaaman, the Kong Empire, and Baoulé. The area became a protectorate of France ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ivorian Cuisine
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee. Common foods and dishes Cassava and plantains are significant parts of Ivorian cuisine. A corn paste called ''aitiu'' is used to prepare corn balls, and peanuts are widely used in dishes. '' Attiéké'' is a popular side dish in Côte d'Ivoire made with grated cassava and is very similar in taste and consistency to couscous. A common street-vended food is '' alloco'', which is ripe plantain banana fried in palm oil, spiced with a spicy sauce made of onions and chili. It can be eaten alone as a snack or often with a hard-boiled egg, as well as a side dish. Grilled fish and grilled chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Africa
West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Mauritania, Niger, Nigeria, Senegal, Sierra Leone, and Togo, as well as Saint Helena, Ascension and Tristan da Cunha ( United Kingdom Overseas Territory).Paul R. Masson, Catherine Anne Pattillo, "Monetary union in West Africa (ECOWAS): is it desirable and how could it be achieved?" (Introduction). International Monetary Fund, 2001. The population of West Africa is estimated at about million people as of , and at 381,981,000 as of 2017, of which 189,672,000 are female and 192,309,000 male. The region is demographically and economically one of the fastest growing on the African continent. Early history in West Africa included a number of prominent regional powers that dominated different parts of both the coastal and internal trade netwo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kedjenou - 01
Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) 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. 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, a side dish made with grated cassava. See also * Ivorian cuisine - the cuisine of Côte d'Ivoire * List of African dishes * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terracotta
Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based unglazed or glazed ceramic where the fired body is porous. In applied art, craft, construction, and architecture, terracotta is the term normally used for sculpture made in earthenware and also for various practical uses, including vessels (notably flower pots), water and waste water pipes, roofing tiles, bricks, and surface embellishment in building construction. The term is also used to refer to the natural brownish orange color of most terracotta. In archaeology and art history, "terracotta" is often used to describe objects such as figurines not made on a potter's wheel. Vessels and other objects that are or might be made on a wheel from the same material are called earthenware pottery; the choice of term depends on the type of object rather than the material or firing technique. Unglazed pieces, and those made for building construction and industry, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken (food)
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guineafowl
Guineafowl (; sometimes called "pet speckled hens" or "original fowl") are birds of the family Numididae in the order Galliformes. They are endemic to Africa and rank among the oldest of the gallinaceous birds. Phylogenetically, they branched off from the core Galliformes after the Cracidae (chachalacas, guans, and curassows) and before the Odontophoridae (New World quail). An Eocene fossil lineage '' Telecrex'' has been associated with guineafowl; ''Telecrex'' inhabited Mongolia, and may have given rise to the oldest of the true phasianids, such as blood pheasants and eared pheasants, which evolved into high-altitude, montane-adapted species with the rise of the Tibetan Plateau. While modern guineafowl species are endemic to Africa, the helmeted guineafowl has been introduced as a domesticated bird widely elsewhere. Taxonomy and systematics This is a list of guineafowl species, presented in taxonomic order. Phylogeny Cladogram based on a study by De Chen and colla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. Attcheke is an Ivorian specialty which is prepared by the Ivorian people and more particularly the people from the southeast part of the country. It is made from grated cassava that is fermented, and is flavorful when eaten with fried fish with ground pepper garnished with chopped pepper and onion with a little seasoning for taste added with palm oil to give it a yellowish look and different taste. One can also eat ''akyeke'' with smoked fish and stew. It can be served with soup as well. Preparation method The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of African Dishes
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques. African dishes } ''salat turki''). , - , Matoke , , Uganda , A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda. , - , Mbongo Tchobi , , Cameroon , A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains. , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Melktert , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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