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 Sources
1. Wikipedia: Kedjenou
Infobox, region
West Africa
https://en.wikipedia.org/wiki/Kedjenou (dietary-suitability)
Kedjenou is a spicy stew that is slow-cooked in a sealed canari over fire or coals and prepared with chicken or guinea hen and vegetables.
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