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 Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

that is slow-cooked in a sealed ''canari'' ( terra-cotta pot) over fire or coals and prepared with

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

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 ''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although ...

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