Kedjenou, also called kedjenou poulet or kedjenou de poulet, is a spicy stew of chicken or guinea hen and vegetables, traditionally slow cooked in a sealed clay pot called a canari over fire or coals. It is a traditional and popular dish of the cuisine of Cote d'Ivoire, sometimes cooked instead in a banana leaf placed under hot coals, and is traditionally served alongside attieke, a side dish of grated cassava.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
In Cuisine
Source Wikipedia: Kedjenou
Uses Ingredient
Source Wikipedia: Kedjenou
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Wikipedia: Kedjenou
Also in Geography Atlas: where this subject originated.
Source Wikipedia: Kedjenou
Sources
1. Wikipedia: Kedjenou
Infobox, region
West Africa
Introduction
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.
- Uses Ingredient: Vegetable, Infobox main_ingredient field: Chicken or Guinea hen, vegetables
In Cuisine: Ivorian Cuisine, Lead
It is a traditional and popular dish of the cuisine of Côte d'Ivoire.
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